Caesar Salad
Founded by Caesar Cardini in Tijuana Mexico in the 1920’s.
3 Anchovy fillets
1 or 2 Egg yolks depending on preference
2 Garlic cloves minced
Juice from 1/2 lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1/4 cup Parmesan
1/4 Olive Oil
1/2 teaspoon pepper
1 Head of romaine lettuce
In a large bowl mince anchovies very finely. Mix in egg yolks, garlic, pepper, Worcestershire, dijon, and lemon juice. Combine thoroughly. Add parmesan and slowly incorporate your olive oil with an immersion blender. Once you’ve achieved a creamy consistency add your romaine lettuce. Toss until all lettuce is coated by the dressing. Top with more parmsean and croutons. Enjoy.
The Caesar Salad, a timeless classic, traces its roots back to the 1920s when Caesar Cardini created it in Tijuana, Mexico. This iconic salad traditionally features a blend of fresh romaine lettuce, crunchy croutons, and a creamy dressing made from key ingredients like anchovies, egg yolks, and parmesan cheese. When assembling your Caesar Salad, it's essential to use fresh romaine, as its crisp texture provides a perfect contrast to the velvety dressing. The balance of flavors in the dressing—from the umami-rich anchovies and the tangy lemon juice to the sharpness of the parmesan—creates a unique taste that has made this dish a favorite worldwide. For those seeking variations, consider adding grilled chicken or shrimp for added protein, or experiment with different types of cheese for a unique twist. Some also enjoy garnishing the salad with additional herbs or spices to elevate the flavor profile further. This recipe is not only quick and easy to prepare, but it also serves as a great foundation for a variety of meals. Whether as a starter, side dish, or main course, the Caesar Salad always garners rave reviews. Enjoy crafting this culinary classic at your next dinner gathering!
