Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 05/06/2011 This recipe is wonderful! I've used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I'm so glad I did. I prefer this dressing to any restaurant dressing any day!
Back to Caesar Salad with Baby Romaine All Reviews for Caesar Salad with Baby Romaine - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Caesar Salad with Baby Romaine Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 3 garlic cloves (1 coarsely chopped) 12 slices baguette (1/4 inch thick) 1/4 cup olive oil, chilled, plus 1 tablespoon Coarse salt and freshly ground pepper 1 oil-packed anchovy fillet, chopped 1 large egg yolk 1/4 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
Cook’s Notes Food-safety note: The egg yolk in this recipe is not cooked.
Gallery Caesar Salad with Baby Romaine
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Caesar Salad with Baby Romaine
Caesar Salad with Baby Romaine
Caesar Salad with Baby Romaine
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 3 garlic cloves (1 coarsely chopped) 12 slices baguette (1/4 inch thick) 1/4 cup olive oil, chilled, plus 1 tablespoon Coarse salt and freshly ground pepper 1 oil-packed anchovy fillet, chopped 1 large egg yolk 1/4 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.
Cook’s Notes
Food-safety note: The egg yolk in this recipe is not cooked.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 05/06/2011 This recipe is wonderful! I've used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I'm so glad I did. I prefer this dressing to any restaurant dressing any day!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 05/06/2011 This recipe is wonderful! I've used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I'm so glad I did. I prefer this dressing to any restaurant dressing any day!
Martha Stewart Member
Rating: Unrated 05/06/2011
This recipe is wonderful! I’ve used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I’m so glad I did. I prefer this dressing to any restaurant dressing any day!
Rating: Unrated
All Reviews for Caesar Salad with Baby Romaine
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caesar Salad with Baby Romaine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
