Martha Stewart's Cooking School: Salads Episode | PBS Food

Martha Stewart’s Cooking School: Salads Episode

Martha Stewart's Cooking School Salads episode

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

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Salads are a terrific way to make vegetables your main course. When Martha invites guests to lunch, she loves to make Frisée aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her Chopped Salad is based on a recipe she got from her daughter Alexis — a dish that’s as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar Salad, and then, Stacked Butter Lettuce with a fresh citrus and yuzu vinaigrette.

Watch This Week’s Cooking Lesson

Martha makes croutons by slicing bread into half inch pieces and heating them in a skillet on top of the stove.

This Week’s Recipe

Caesar Salad



  • For the Croutons:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • For the Salad:
  • 2 garlic cloves
  • 4 anchovy fillets, preferably salt-cured, rinsed if salted;
  • or 2 teaspoons anchovy paste
  • 1 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 1 large egg yolk
  • ½ cup extra-virgin olive oil
  • 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired
  • 2 (10-ounce) heads romaine lettuce, outer leaves discarded,
  • inner leaves washed and dried


  1. In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
  2. Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
  3. Cut the lettuce into 1 to 1 ½-inch pieces, add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.

Yield: 4-6 servings

Additional Recipes

For more of Martha Stewart’s Cooking School, visit including:

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