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Gallery Classic Caesar Salad 101 Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes 3 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 1 tablespoon fresh flat-leaf parsley, minced Coarse salt (to taste) 2 cloves garlic, halved 2 large egg yolks 1 tablespoon Dijon mustard 4 to 5 anchovies 2 tablespoons freshly squeezed lemon juice Coarse salt and freshly ground pepper, to taste 3 tablespoons extra-virgin olive oil 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces Grated Parmesan cheese (to taste)
Gallery Classic Caesar Salad 101
Recipe Summary Servings: 4
Gallery
Classic Caesar Salad 101
Classic Caesar Salad 101
Classic Caesar Salad 101
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes 3 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 1 tablespoon fresh flat-leaf parsley, minced Coarse salt (to taste) 2 cloves garlic, halved 2 large egg yolks 1 tablespoon Dijon mustard 4 to 5 anchovies 2 tablespoons freshly squeezed lemon juice Coarse salt and freshly ground pepper, to taste 3 tablespoons extra-virgin olive oil 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces Grated Parmesan cheese (to taste)
Directions
Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.
Reviews (12)
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
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Reviews (12)
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
Add Rating & Review
35 Ratings 5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
35 Ratings 5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
35 Ratings 5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
5 star values: 9 4 star values: 7 3 star values: 9 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: 5 stars 03/23/2019 Make it in a blender. Just blend the yolks, anchovies, garlic, salt and lemon juice on high and wile blending add your olive oil very slowly...like making a mayo...excuse me, an aioli..I use my Ning\ja, but I used to do it in my old blender from the 60s, so any blender will work. I have LOVED this recipe since I first saw it on her TV show. It is so easy and super yummy. Just adjust the garlic and lemon juice to your liking. I make it in bulk and slather it on chicken breast or thighs for and easy one sheet pan bake. Add some fingerling potatoes, carrots, and some of that squash they have all cut up in the grocery store, toss it all with the chicken and the leftover dressing, bake at 375 till the chicken reaches temp and u r good to go for an easy weeknight meal. Then chop it all up, add some cheese and a box of egg beaters and make a frittata for the next night. Martha Stewart Member Rating: Unrated 09/06/2014 Made this quite a few times. It is fabulous. Easy to make and delicious. Grill some steak or a chicken breast and your in ceasar salad heaven! Martha Stewart Member Rating: Unrated 06/08/2009 I love making my own ceasar dressing. This is now the recipe I use! It is very good!! Martha Stewart Member Rating: Unrated 02/15/2009 I've made this many times. So many that I don't even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don't always add croutons, but if you do they are delicious as is in the recipe. Finally, I don't know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly. Martha Stewart Member Rating: Unrated 12/21/2008 I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste. Martha Stewart Member Rating: Unrated 10/20/2008 I made this after seeing how easy it looked on Whatever Girls. I had to try the anchovies. WOW they are salty. The dressing turned out sooo good. I will make it again. Can't wait to make it for my mom!Martha Stewart Member
Rating: 5 stars 03/23/2019
Make it in a blender. Just blend the yolks, anchovies, garlic, salt and lemon juice on high and wile blending add your olive oil very slowly…like making a mayo…excuse me, an aioli..I use my Ning\ja, but I used to do it in my old blender from the 60s, so any blender will work. I have LOVED this recipe since I first saw it on her TV show. It is so easy and super yummy. Just adjust the garlic and lemon juice to your liking. I make it in bulk and slather it on chicken breast or thighs for and easy one sheet pan bake. Add some fingerling potatoes, carrots, and some of that squash they have all cut up in the grocery store, toss it all with the chicken and the leftover dressing, bake at 375 till the chicken reaches temp and u r good to go for an easy weeknight meal. Then chop it all up, add some cheese and a box of egg beaters and make a frittata for the next night.
Rating: 5 stars
Rating: Unrated 09/06/2014
Made this quite a few times. It is fabulous. Easy to make and delicious. Grill some steak or a chicken breast and your in ceasar salad heaven!
Rating: Unrated
Rating: Unrated 06/08/2009
I love making my own ceasar dressing. This is now the recipe I use! It is very good!!
Rating: Unrated 02/15/2009
I’ve made this many times. So many that I don’t even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don’t always add croutons, but if you do they are delicious as is in the recipe. Finally, I don’t know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly.
Rating: Unrated 12/21/2008
I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there’s enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.
Rating: Unrated 10/20/2008
I made this after seeing how easy it looked on Whatever Girls. I had to try the anchovies. WOW they are salty. The dressing turned out sooo good. I will make it again. Can’t wait to make it for my mom!
All Reviews for Classic Caesar Salad 101
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Caesar Salad 101
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
