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

Martha Stewart Living, September 1999


Read the full recipe after the video.

Recipe Summary



For the Croutons
For the Salad


Instructions Checklist
  • 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.


Reviews (8)

282 Ratings
  • 5 star values: 59
  • 4 star values: 55
  • 3 star values: 93
  • 2 star values: 59
  • 1 star values: 16
Rating: 1 stars
My parents went several times to Cesar's and my father knew Sr. Cardini. Anchovies were NEVER used as again re-inforced later years by his daughter Rosa. Also, the garlic was pureed with oil and salt and strained to be used to toast the bread cubes. So, no garlic IN the dressing and NO anchovies. Just FYI
Rating: 3 stars
Stale bagels make a nice firm crouton, cubed and dried first in the oven at 375 for 10 minutes until dry but not yet brown. Then Iremove, place them in a large bowl and spray with olive oil, tossing until all sides are lightly coated, add seasonings including garlic and onion powder, and dried parsley. I then spread them out on the same cookie sheet and toast lightly for another 5-10 minutes. Leave out on the tray for an hour or so to cool and dissipate any moisture until placing in a paper bag, then covered in a plastic bag to store.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!
Rating: 2 stars
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.
Rating: Unrated
Skip the salt in the dressing if using anchovy paste.
Rating: Unrated
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.