Food & Cooking Recipes Ingredients Seafood Recipes Caesar Salad 101 4.3 (15) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 9, 2021 Print Share Share Tweet Pin Email Servings: 6 Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe. Ingredients For the Croutons 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces 1 teaspoon coarse salt ½ teaspoon freshly ground pepper For the Salad 2 garlic cloves 4 anchovy fillets, preferably salt-cured, rinsed if salted; or 2 teaspoons anchovy paste 1 teaspoon salt 1 tablespoon freshly squeezed lemon juice 1 teaspoon freshly ground pepper 1 teaspoon Worcestershire sauce ½ teaspoon Dijon mustard 1 large egg yolk ½ cup extra-virgin olive oil 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired 2 (10-ounce) heads romaine lettuce, outer leaves discarded, inner leaves washed and dried Directions 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. Print