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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 caesar salad

Ingredients For the Croutons 2 tablespoons unsalted butter, melted 1 tablespoon extra-virgin olive oil 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes 2 teaspoons salt 1/4 teaspoon ground cayenne pepper 1/2 teaspoon freshly ground black pepper For the Salad 2 garlic cloves 4 anchovy fillets 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1 large egg yolk 1/2 cup extra-virgin olive oil 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Cook’s Notes If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 caesar salad

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

caesar salad

caesar salad

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, melted 1 tablespoon extra-virgin olive oil 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes 2 teaspoons salt 1/4 teaspoon ground cayenne pepper 1/2 teaspoon freshly ground black pepper

  • 2 garlic cloves 4 anchovy fillets 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon freshly squeezed lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1 large egg yolk 1/2 cup extra-virgin olive oil 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Directions

Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.

Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.

Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

Cook’s Notes If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Cook’s Notes

If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Reviews (8)

 Add Rating & Review     282 Ratings   5 star values:        59    4 star values:        55    3 star values:        93    2 star values:        59    1 star values:        16

Reviews (8)

Add Rating & Review     282 Ratings   5 star values:        59    4 star values:        55    3 star values:        93    2 star values:        59    1 star values:        16

Add Rating & Review

282 Ratings 5 star values: 59 4 star values: 55 3 star values: 93 2 star values: 59 1 star values: 16

282 Ratings 5 star values: 59 4 star values: 55 3 star values: 93 2 star values: 59 1 star values: 16

282 Ratings 5 star values: 59 4 star values: 55 3 star values: 93 2 star values: 59 1 star values: 16

  • 5 star values: 59 4 star values: 55 3 star values: 93 2 star values: 59 1 star values: 16

    Martha Stewart Member     Rating: 1 stars       06/05/2019   My parents went several times to Cesar's and my father knew Sr. Cardini. Anchovies were NEVER used as again re-inforced later years by his daughter Rosa. Also, the garlic was pureed with oil and salt and strained to be used to toast the bread cubes. So, no garlic IN the dressing and NO anchovies. Just FYI  

Martha Stewart Member     Rating: 3 stars       01/10/2019   Stale bagels make a nice firm crouton, cubed and dried first in the oven at 375 for 10 minutes until dry but not yet brown. Then Iremove, place them in a large bowl and spray with olive oil, tossing until all sides are lightly coated, add seasonings including garlic and onion powder, and dried parsley. I then spread them out on the same cookie sheet and toast lightly for another 5-10 minutes. Leave out on the tray for an hour or so to cool and dissipate any moisture until placing in a paper bag, then covered in a plastic bag to store.  

Martha Stewart Member     Rating: Unrated       10/09/2014   I adore this recipe! I've made it so many times, I know it by heart. The cayenne on the crutons really give this salad a nice kick. I like spicy, so I up the garlic. I also like tangy, so I add more lemon. You can adjust any part of the recipe depending on your preferences. It's great!  

Martha Stewart Member     Rating: Unrated       10/16/2013   This is the classic. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. Thanks.  

Martha Stewart Member     Rating: Unrated       09/28/2013   This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!  

Martha Stewart Member     Rating: 2 stars       05/29/2011   I found this recipe to be way too salty and way too peppery. If I were to do it again, I would cut both in half. Both ingredients just overwhelmed the dressing, unfortunately.  

Martha Stewart Member     Rating: Unrated       03/06/2011   Skip the salt in the dressing if using anchovy paste.  

Martha Stewart Member     Rating: Unrated       11/26/2008   My secret is a raw kale salad with the addition of all synergistic ingredients: sliced red and yellow peppers, sliced raw mushrooms, matchstick carrots, capers, and 1-2 Brazil nuts. I don't bother with the croutons and I pretty much keep to the Caesar dressing recipe exactly. When I double it (what I usually do) I use a whole egg and keep the salt and pepper at one teaspoon. It is beyond amazing! I lost 20 lbs. and haven't exercised yet.

    Martha Stewart Member

    Rating: 1 stars 06/05/2019

My parents went several times to Cesar’s and my father knew Sr. Cardini. Anchovies were NEVER used as again re-inforced later years by his daughter Rosa. Also, the garlic was pureed with oil and salt and strained to be used to toast the bread cubes. So, no garlic IN the dressing and NO anchovies. Just FYI

Rating: 1 stars

Rating: 3 stars 01/10/2019

Stale bagels make a nice firm crouton, cubed and dried first in the oven at 375 for 10 minutes until dry but not yet brown. Then Iremove, place them in a large bowl and spray with olive oil, tossing until all sides are lightly coated, add seasonings including garlic and onion powder, and dried parsley. I then spread them out on the same cookie sheet and toast lightly for another 5-10 minutes. Leave out on the tray for an hour or so to cool and dissipate any moisture until placing in a paper bag, then covered in a plastic bag to store.

Rating: 3 stars

Rating: Unrated 10/09/2014

I adore this recipe! I’ve made it so many times, I know it by heart. The cayenne on the crutons really give this salad a nice kick. I like spicy, so I up the garlic. I also like tangy, so I add more lemon. You can adjust any part of the recipe depending on your preferences. It’s great!

Rating: Unrated

Rating: Unrated 10/16/2013

This is the classic. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. Thanks.

Rating: Unrated 09/28/2013

This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!

Rating: 2 stars 05/29/2011

I found this recipe to be way too salty and way too peppery. If I were to do it again, I would cut both in half. Both ingredients just overwhelmed the dressing, unfortunately.

Rating: 2 stars

Rating: Unrated 03/06/2011

Skip the salt in the dressing if using anchovy paste.

Rating: Unrated 11/26/2008

My secret is a raw kale salad with the addition of all synergistic ingredients: sliced red and yellow peppers, sliced raw mushrooms, matchstick carrots, capers, and 1-2 Brazil nuts. I don’t bother with the croutons and I pretty much keep to the Caesar dressing recipe exactly. When I double it (what I usually do) I use a whole egg and keep the salt and pepper at one teaspoon. It is beyond amazing! I lost 20 lbs. and haven’t exercised yet.

All Reviews for Classic Caesar Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Caesar Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest