Martha Stewart Caesar Salad 101

Martha Stewart Caesar Salad 101 is a crisp, garlicky romaine salad with golden buttery croutons, anchovy dressing and a full cup of Parmesan that comes together in 30 minutes. This easy salad fits Sunday dinner, holiday spreads and summer cookouts, and you build the dressing right in the bowl.

Mash the garlic, anchovies and salt into a smooth paste before anything else goes in. Skip that and you get little salty chunks instead of a dressing that coats every leaf.

Martha builds the whole dressing in the wooden salad bowl with two dinner forks, so there is no blender and no extra dishes. She uses a raw egg yolk and a slow drizzle of olive oil for a thick, creamy emulsion, then stirs in the cheese at the end.

Martha Stewart Caesar Salad 101

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

380

kcal

Crunchy romaine and golden butter-toasted croutons get tossed in a thick, tangy dressing made right in the bowl. The garlic-anchovy paste and Parmesan give every bite a salty, savory punch.

Ingredients

• 1 tablespoon extra-virgin olive oil
  

• 1 tablespoon unsalted butter
  

• 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces
  

• 1 teaspoon coarse salt
  

• 1/2 teaspoon freshly ground pepper
  

• 2 garlic cloves
  

• 4 anchovy fillets, preferably salt-cured, rinsed if salted; or 2 teaspoons anchovy paste
  

• 1 teaspoon salt
  

• 1 tablespoon freshly squeezed lemon juice
  

• 1 teaspoon freshly ground pepper
  

• 1 teaspoon Worcestershire sauce
  

• 1/2 teaspoon Dijon mustard
  

• 1 large egg yolk
  

• 1/2 cup extra-virgin olive oil
  

• 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired
  

• 2 (10-ounce) heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
  

Directions

• Toast the croutons: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts. Add the bread cubes, coarse salt and pepper, then toss and cook until golden.
• Make the paste: Place the garlic, anchovy fillets and 1 teaspoon salt in a large wooden salad bowl. Mash them with two dinner forks until you have a smooth paste.
• Whisk the dressing: Whisk in the lemon juice, pepper, Worcestershire sauce, Dijon mustard and egg yolk using one fork. Then drizzle in the olive oil while whisking until the dressing is emulsified.
• Add the Parmesan: Stir 1 cup grated Parmesan into the dressing right in the bowl. Set it aside while you cut the lettuce.
• Toss and serve: Cut the romaine into 1 to 1 1/2-inch pieces and add them to the bowl with the croutons. Toss well, garnish with extra cheese if you like, and serve right away.

Tools for this recipe

• John Boos maple cutting board, 18 x 12, OXO salad spinner, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Caesar salad without anchovies?

Yes, anchovy paste works in place of the fillets, and 2 teaspoons replaces the 4 fillets. If you want zero fish, add an extra dash of Worcestershire sauce for savory depth, though the flavor will be a little milder.

Is the raw egg yolk safe to use?

A raw yolk is traditional in this dressing, but it does carry a small risk. Pasteurized eggs are an easy swap if you are serving kids, older guests or anyone pregnant, and they whisk up the same way.

Can I make the croutons ahead of time?

Yes, toast them up to 2 days ahead and keep them in an airtight container at room temperature. They stay crisp, so you only have to make the dressing and toss when you are ready to eat.

Can I use a blender or whisk instead of forks and a wooden bowl?

A small bowl and a whisk work fine if you do not have a big wooden bowl. Mash the garlic and anchovies with the flat of a knife first, then whisk everything else in the same way and pour it over the lettuce.

Why does my Caesar salad get soggy?

Wet lettuce and early tossing are the usual culprits, since water keeps the dressing from clinging. Dry the romaine well after washing, and toss with the croutons only right before serving so they stay crunchy.