Martha Stewart​ Caesar Salad

This easy and delicious Caesar Salad recipe from Martha Stewart is the perfect combination of crispy croutons, creamy dressing, and fresh romaine lettuce. Quick to make and full of flavor, it’s a classic dish that’s both simple and satisfying. Customize it with your favorite cheese for a personal touch!

Recipe 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 ¼-inch cubes
• 2 teaspoons salt
• ¼ teaspoon ground cayenne pepper
• ½ 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
• ½ teaspoon Dijon mustard
• 1 large egg yolk
• ½ 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 ½ ounces shaved with a vegetable peeler

How To Make Caesar Salad?

1. Make the Croutons: Preheat oven to 450°F (230°C). Combine the butter and olive oil in a large bowl. Add the cubes of bread, tossing to coat. Sprinkle with salt, cayenne pepper, and black pepper, then toss again. Spread the bread in a single layer on a 12×17-inch (30x43cm) baking sheet. Bake for about 10 minutes until golden. Set aside.
2. Prepare the Dressing: Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Mash into a paste using two dinner forks. Whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk with one fork. Slowly whisk in the olive oil.
3. Assemble the Salad: Chop the romaine leaves into 1- to 1 ½-inch (2.5 to 4cm) pieces. Add the croutons, romaine, and cheese to the bowl, tossing well. Optionally, grate extra cheese on top. Serve immediately.

Recipe Tips :

• Use fresh bread for croutons: Stale bread works best for making croutons as it holds its shape better when toasted and becomes extra crispy.
• Mash anchovies well: Make sure to mash the garlic and anchovies into a smooth paste to blend the flavors evenly into the dressing.
• Use a room-temperature egg yolk: A room-temperature egg yolk helps the dressing emulsify better, making it creamy and smooth.
• Toss the salad gently: When mixing the lettuce, croutons, and dressing, toss gently to avoid wilting the leaves and breaking the croutons.
• Grate cheese fresh: Freshly grated Parmesan or Romano cheese gives a richer flavor compared to pre-grated cheese, making the salad more flavorful.

How To Store Leftovers?

Let any leftover Caesar Salad cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 2 days. Keep in mind that the croutons may become soggy, so it’s best to store them separately.

Nutrition Facts

Serving Size: 1 serving (approximately 200g)

• Calories: 500
• Total Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 63mg
• Sodium: 1,700mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g
• Protein: 27g
• Potassium: 1,180mg

Check out More Recipes:

• Martha Stewart Potato Salad​
• Martha Stewart Zucchini Bread​
• Martha Stewart Tomato Soup​
• Martha Stewart Sweet Potato Casserole​
• Martha Stewart Royal Icing​