Food & Cooking Recipes Ingredients Seafood Recipes Caesar Salad with Heart Croutons 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Luca Trovato Servings: 6 Heart-shaped croutons adorn this classic salad. Any leftover dressing can be served on the side or stored in the refrigerator for up to a week. Ingredients 1 large egg yolk, room temperature 1 teaspoon Dijon mustard 1 large clove garlic, chopped 4 anchovy fillets 5 tablespoons freshly squeezed lemon juice (about 2 lemons) 1 teaspoon salt, plus more for sprinkling on croutons ¼ teaspoon freshly ground pepper, plus more for sprinkling on croutons 1 cup mild olive oil, plus more for brushing croutons 1 cup freshly grated Parmesan cheese 1 loaf (about 10 ounces) fine-grained white bread, sliced ½ inch thick 2 heads Romaine lettuce, washed and dried Directions For the dressing: Place egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in the bowl of a food processor; process until smooth. With processor running, slowly add the olive oil until mixture is smooth and thick. Add 1/4 cup Parmesan; pulse to combine;set aside. Heat oven to 350 degrees. Make the croutons: Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake until golden brown, 15 to 20 minutes. Remove from oven, and set aside. Cut lettuce crosswise in 1-inch slices. Place in a salad bowl. Add enough dressing to moisten; toss to combine. Add remaining 3/4 cup Parmesan and reserved croutons; toss again. Serve. Rate it Print