A step-by-step overview of how to make a classic Caesar salad. This recipe is a web exclusive for "Martha Stewart's Cooking School" book, available on October 21, 2008. To learn the history of this signature salad, read Caesar Salad 101.
Caesar Salad
Ingredients and Equipment
For Croutons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 8- to 10-ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
For Dressing
- 2 garlic cloves
- 4 anchovy fillets
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
For Salad
- 2 heads romaine lettuce, inner leaves only, cut into 1 1/2-inch pieces (about 12 cups)
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
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Bake Croutons
Step 1
Heat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper over the bread crumbs, and toss until evenly coated. Spread in a single layer on an 11-by-17-inch baking sheet. Bake until the croutons are golden, about 10 minutes. Transfer to a wire rack to cool.
Step 2
In a large wooden salad bowl, mash garlic, anchovy fillets, and 1/2 teaspoon salt into a paste using two forks. Use a balloon whisk to mix in 1/4 teaspoon pepper, the lemon juice, mustard, and egg yolk until smooth and combined, and then gradually whisk in the oil in a slow, steady stream, until dressing is emulsified.
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Assemble and Toss
Step 2
Add lettuce, cheese, and croutons and toss to coat with the dressing.
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Serve
Step 3
Shave a bit more cheese over the salad, and serve.
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