Martha Stewart's Caesar Salad
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
For the croutons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 loaf rustic Italian bread, crusts removed,cut into 3/4 inch pieces (eight-to ten ounce)
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
-
For the salad
- 2 cloves garlic
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Dijon mustard
- 1 large egg yolk
- 1⁄3 cup extra virgin olive oil
- 2 heads romaine lettuce, outer leaves discarded,inner leaves washed and dried (10 ounce)
- 1 cup freshly grated parmesan cheese or 1 cup romano cheese (or 2 1/2 ounces shaved with a vegetable peeler)
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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Reviews
-
I used different croutons than the ones listed here, but I think the dressing is the real key. I was a little nervous about it because when I tasted it on its own, it tasted a little.. off. But once the salad was dressed with it- it tasted very authentic. Sharp and with a lot of depth, my guests loved it (and they were really scared of the anchovies!). I made the dressing as listed, but added some roasted garlic for background...a really good idea in my opinion. Thanks for this Erin.
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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.