Food & Cooking Recipes Salad Recipes Classic Caesar Salad 3.3 (282) 7 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 April 13, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing. Ingredients For the Croutons 2 tablespoons unsalted butter, melted 1 tablespoon extra-virgin olive oil 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into ¼-inch cubes 2 teaspoons salt ¼ teaspoon ground cayenne pepper ½ teaspoon freshly ground black pepper For the Salad 2 garlic cloves 4 anchovy fillets 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 teaspoon Worcestershire sauce ½ teaspoon Dijon mustard 1 large egg yolk ½ cup extra-virgin olive oil 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 ½ ounces shaved with a vegetable peeler Directions Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside. Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil. Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. Cook's Notes If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Rate it Print