Food & Cooking Recipes Appetizers Finger Food Recipes New Caesar Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 10 mins Total Time: 20 mins Servings: 6 This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor. Ingredients For the crostini 1 baguette, sliced ½ inch thick ½ cup extra-virgin olive oil ¼ cup finely grated Parmesan cheese (½ ounce) Coarse salt and freshly ground pepper Oil-packed white anchovy fillets (optional) For the dressing 1 garlic clove, minced 1 large egg yolk ¼ cup finely grated Parmesan cheese (½ ounce) 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard Dash of worcestershire sauce Coarse salt ¼ cup extra-virgin olive oil For the salad 1 head escarole, chopped Shaved Parmesan cheese Directions Make the crostini: Preheat oven to 375 degrees. Brush both sides of bread slices with oil. Sprinkle with grated cheese, and season with salt and pepper. Bake until crisp and golden, about 10 minutes. Top each with an anchovy. Make the dressing: Combine garlic, egg yolk, grated cheese, lemon juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt. Gradually whisk in oil. Make the salad: Toss escarole with dressing. Top with cheese. Spoon salad onto crostini. Cook's Notes Food-safety note: The egg yolk in this dressing is not cooked. Rate it Print