Martha Stewart's Caesar's Salad

Ingredients

Instructions

  • 2 cloves garlic
  • 4 anchovy fillets
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 Tbls. fresh lemon juice
  • 1 tsp. Worcestershire
  • 1/2 tsp. Dijon
  • 1 large egg yolk
  • 1/3 cup extra virgin olive oil
  • 2 heads romaine
  • 1 cup freshly grated parmesan
  • 1 recipe croutons

Croutons

  • 2 Tbls. unsalted butter, melted.
  • 2 Tbls. extra virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 8-10 oz. Italian or French bread
Place garlic, anchovy fillets and salt in large wooden salad bowl. Mash the garlic and anchovies into a paste: whisk in pepper, lemon juice, Worcestershire, Dijon and egg yolk. Whisk in olive oil. Cut or tear romaine into 1 to 1 ½ inch pieces. Add the croutons, romaine and cheese into the bowl and toss well. Serve immediately. Serves 6 – 8 people.


Croutons: Heat oven to 450. Remove crust of bread and cut into 3/4 inch pieces. In a large bowl, combine butter and olive oil. Add the bread cubes, and toss until coated. Add salt and pepper. Toss until evenly coated. Spread the bread in a single layer on a baking sheet and Bake until golden brown, about 10 minutes. Watch carefully. Remove from oven and set aside until needed.