Martha Stewart's Caesar Salad

Recipe by Miss Erin C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the croutons: Preheat oven to 450°.
  • Combine butter and olive oil in a large bowl.
  • Add bread cubes, and toss until coated.
  • Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
  • Spread bread in a single layer on an 11-by-17-inch baking sheet.
  • Bake until croutons are golden, about 10 minutes.
  • Set aside until needed.
  • Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
  • Using two dinner forks, mash garlic and anchovies into a paste.
  • Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
  • Chop romaine leaves into 1- to 1 1/2-inch pieces.
  • Add croutons, romaine, and cheese to the bowl, and toss well.
  • If you wish, grate extra cheese over the top.
  • Serve immediately.
  • To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
  • Screw the lid on the jar tightly, and shake to combine.
  • Shake the jar before each use.
  • Store, refrigerated, for up to 4 days.
  • Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
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