For the Croutons
For the Salad


Instructions Checklist
  • In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt, and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.

  • Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.

  • Cut the lettuce into 1 to 1 1/2-inch pieces and add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.

Reviews (2)

15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
My husband & I make this all the time- got recipe from her t.v. show. Only difference is that she toasted croutons in the oven. It is fabulous...our family and friends can’t get enough! Thanks, Martha.
Rating: 4 stars
I worked in fine dining and we made Caesar salads tableside. #1 rule of our head chef on this salad was never cut the lettuce. Tear it instead. Everything else on this recipe we included except butter. The chef made the croutons ahead of time and that is the reason because melting the butter tableside would just be extra time which is hard to come by in our restaurant as other customers were waiting for tables.