Caesar Salad with Baby Romaine

A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.

Martha Stewart Living, January 2011

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Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.

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  • Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

Cook's Notes

Food-safety note: The egg yolk in this recipe is not cooked.

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Reviews (1)

Martha Stewart Member
05/06/2011
This recipe is wonderful! I've used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I'm so glad I did. I prefer this dressing to any restaurant dressing any day!
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