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Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

Source: Martha Stewart Living, September 1999
Servings

Ingredients

For the Croutons

For the Salad

Directions

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.

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280
  • Earthlover503
    9 OCT, 2014
    I adore this recipe! I've made it so many times, I know it by heart. The cayenne on the crutons really give this salad a nice kick. I like spicy, so I up the garlic. I also like tangy, so I add more lemon. You can adjust any part of the recipe depending on your preferences. It's great!
    Reply
  • phil wiseman
    16 OCT, 2013
    This is the classic. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. Thanks.
    Reply
  • phil wiseman
    28 SEP, 2013
    This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!
    Reply
  • sbjohnston
    29 MAY, 2011
    I found this recipe to be way too salty and way too peppery. If I were to do it again, I would cut both in half. Both ingredients just overwhelmed the dressing, unfortunately.
    Reply
  • susanfre
    6 MAR, 2011
    Skip the salt in the dressing if using anchovy paste.
    Reply
  • cherisa77
    26 NOV, 2008
    My secret is a raw kale salad with the addition of all synergistic ingredients: sliced red and yellow peppers, sliced raw mushrooms, matchstick carrots, capers, and 1-2 Brazil nuts. I don't bother with the croutons and I pretty much keep to the Caesar dressing recipe exactly. When I double it (what I usually do) I use a whole egg and keep the salt and pepper at one teaspoon. It is beyond amazing! I lost 20 lbs. and haven't exercised yet.
    Reply

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