Food & Cooking Recipes Ingredients Seafood Recipes Caesar Salad with Baby Romaine 1 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 Prep Time: 10 mins Total Time: 30 mins Servings: 4 A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients. Ingredients 3 garlic cloves (1 coarsely chopped) 12 slices baguette (¼ inch thick) ¼ cup olive oil, chilled, plus 1 tablespoon Coarse salt and freshly ground pepper 1 oil-packed anchovy fillet, chopped 1 large egg yolk ¼ cup finely grated Parmigiano-Reggiano cheese, plus shavings 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 dash Worcestershire sauce 6 heads baby romaine lettuce, halved (leave core intact), or 6 cups chopped romaine lettuce 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. 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. Rate it Print