Garlic mashed with anchovies, one egg yolk, and a slow pour of olive oil. That is the whole dressing and it is why Martha Stewart’s Caesar Salad tastes nothing like the bottled version. Homemade croutons baked at 450 degrees with butter and cayenne finish it off.
This Martha Stewart Caesar salad recipe takes 25 minutes and serves 4. I make it as a full dinner in the summer or as a side next to grilled chicken year round.
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Why You Make The Dressing In The Bowl
Martha mashes the garlic and anchovies together right in the salad bowl with a fork. The anchovy dissolves into the garlic and creates a paste that everything else builds on.
Then the lemon juice, Worcestershire, mustard, and egg yolk go in before you slowly whisk in the oil. Making it in the bowl means fewer dishes and the dressing coats the leaves better because they go into the same bowl it was built in.
Caesar Salad Ingredients
- 4 cups bread cubes, cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1 tablespoon olive oil (for croutons)
- Salt, freshly ground pepper, and a pinch of cayenne
- 1 large clove garlic
- 4 anchovy fillets
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 egg yolk
- 1/3 cup extra-virgin olive oil
- 2 heads romaine lettuce, chopped into 1-inch pieces
- 1 cup freshly grated Parmesan cheese
How To Make Martha Stewart Caesar Salad
- Make the croutons: Preheat oven to 450 degrees. Toss the bread cubes with melted butter and olive oil. Season with salt, pepper, and cayenne. Spread on a baking sheet and bake until golden, about 10 minutes.
- Start the dressing: In a large wooden salad bowl, mash the garlic, anchovy fillets, and salt together with a fork until it forms a paste.
- Build the dressing: Whisk in the pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Slowly drizzle in the olive oil while whisking until the dressing is thick and emulsified.
- Assemble: Add the chopped romaine, croutons, and Parmesan to the bowl. Toss everything together until the leaves are evenly coated. Serve right away.
Can You Skip The Anchovies
You can but it will not taste like a real Caesar. The anchovy gives the dressing a salty savory depth that you cannot get from anything else.
If you really cannot do anchovies, a teaspoon of fish sauce or a few minced capers get you partway there. But I would try it with the anchovy at least once before deciding.
Is The Raw Egg Yolk Safe
Martha uses a raw egg yolk in the dressing and it is what makes it creamy and thick. Use a fresh, high-quality egg and you are fine.
If raw egg makes you nervous, substitute one tablespoon of mayonnaise. I have done it both ways and the yolk is better but mayo still works.
What To Serve Alongside
This works as a full meal on its own or as a side. I put it next to shrimp scampi most often because the lemon in both dishes ties them together.
A bowl of stuffed mushrooms before the salad makes it a dinner party. Or keep it simple with sourdough bread on the side for scooping up the extra dressing from the bottom of the bowl.
How Long Does It Last
Dressed Caesar salad does not keep because the romaine wilts and the croutons go soggy fast. Eat it right after tossing.
If you want to make it ahead, keep the dressing, croutons, and lettuce in separate containers. Toss right before serving and it tastes just as fresh.
FAQs
- What bread works best for croutons? Any crusty bread works. Sourdough is my favorite because it holds its crunch longer in the dressing. Day-old bread is actually better than fresh because it crisps up more evenly.
- How do I keep the lettuce from going soggy? Dry it completely after washing. Any water left on the leaves will dilute the dressing and make everything limp. I use a salad spinner and then pat dry with a towel.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 380
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 620mg
- Total Carbohydrates: 14g
- Protein: 16g
Martha Stewart Caesar Salad Recipe
Description
Garlic mashed with anchovies, one egg yolk, and a slow pour of olive oil. That is the whole dressing and it is why Martha Stewart’s Caesar Salad tastes nothing like the bottled version. Homemade croutons baked at 450 degrees with butter and cayenne finish it off.
This Martha Stewart Caesar salad recipe takes 25 minutes and serves 4. I make it as a full dinner in the summer or as a side next to grilled chicken year round.
Ingredients
Instructions
- Make the croutons: Preheat oven to 450 degrees. Toss the bread cubes with melted butter and olive oil. Season with salt, pepper, and cayenne. Spread on a baking sheet and bake until golden, about 10 minutes.
- Start the dressing: In a large wooden salad bowl, mash the garlic, anchovy fillets, and salt together with a fork until it forms a paste.
- Build the dressing: Whisk in the pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Slowly drizzle in the olive oil while whisking until the dressing is thick and emulsified.
- Assemble: Add the chopped romaine, croutons, and Parmesan to the bowl. Toss everything together until the leaves are evenly coated. Serve right away.
Notes
- Mash garlic and anchovy into a paste: This is the base of the dressing. The anchovy dissolves and gives the salad its savory depth without tasting fishy.
- Drizzle the oil slowly: Pour it in a thin stream while whisking so the dressing emulsifies and gets thick. Dumping it in all at once makes it thin and oily.
- Dry the lettuce completely: Water on the leaves dilutes the dressing and makes the salad limp. Spin dry and pat with a towel.