Food & Cooking Recipes Ingredients Seafood Recipes Caesar Salad for Two 3.7 (19) 2 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 2 There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles. Ingredients 2 thick slices rustic white bread, cut into 1-inch cubes ¼ cup extra-virgin olive oil Coarse salt and ground pepper 1 garlic clove, minced 2 anchovy fillets, minced 1 large egg yolk or 1 tablespoon pasteurized egg yolk 1 ½ teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 ½-inch pieces 2 tablespoons freshly grated Parmesan Directions Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely. On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan. Cook's Notes If doubling this recipe, you can use a blender to make the dressing. Rate it Print