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Classic Caesar salad

I love salads, and a Caesar salad is rather basic and delicious.  We think of César Ritz, the Swiss hotelier who founded the Hotel Ritz in Paris.  But that association is wrong.  The salad is believed to have originated in Tijuana Mexico.  During prohibition, an Italian immigrant named Caesar Cardini opened a restaurant south of the border in order to serve alcohol.  He had worked in a few places in California, and had a restaurant in San Diego.  It’s not clear if he created the first Caesar, or his brother Alex.  Either way it was not in France.

The recipe can be adapted to not include the anchovies.  You can omit them entirely and add a bit more cheese, or mash up some capers to add the salty, umami flavor.

Classic Caesar salad

I love salads, and a Caesar salad is rather basic and delicious.  We think of César Ritz, the Swiss hotelier who founded the Hotel Ritz in Paris.  But that association is wrong.  The salad is believed to have originated in Tijuana Mexico.  During prohibition, an Italian immigrant named Caesar Cardini opened a restaurant south of the border in order to serve alcohol.  He had worked in a few places in California, and had a restaurant in San Diego.  It’s not clear if he created the first Caesar, or his brother Alex.  Either way it was not in France.

The recipe can be adapted to not include the anchovies.  You can omit them entirely and add a bit more cheese, or mash up some capers to add the salty, umami flavor.

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Ingredients

Recipe serves: 4
1 large egg
2 tablespoons grated, good quality Parmesan cheese, and a bot more for serving
3 oil-packed anchovy filets, finely chopped or mashed up, or 3 tablespoons capers
1 large garlic cloves, finely chopped, mashed or grated
1/2 teaspoon fresh lemon juice, may want to add another squeeze to taste
1-2 drops of Worcestershire sauce
3-4 tablespoons olive oil
salt and pepper to taste
6 large cups of well chilled romaine lettuce (you can also make with kale, little gems or frisée)
croutons- homemade
about 1/2 loaf country or sourdough bread
⅓ cup extra-virgin olive oil
salt, to taste
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Classic Caesar salad
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  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 large egg
  • 2 tablespoons grated, good quality Parmesan cheese, and a bot more for serving
  • 3 oil-packed anchovy filets, finely chopped or mashed up, or 3 tablespoons capers
  • 1 large garlic cloves, finely chopped, mashed or grated
  • 1/2 teaspoon fresh lemon juice, may want to add another squeeze to taste
  • 1-2 drops of Worcestershire sauce
  • 3-4 tablespoons olive oil
  • salt and pepper to taste
  • 6 large cups of well chilled romaine lettuce (you can also make with kale, little gems or frisée)

  • croutons- homemade

  • about 1/2 loaf country or sourdough bread
  • ⅓ cup extra-virgin olive oil
  • salt, to taste

Directions

1
Done

croutons

Heat oven to 400 degrees.

2
Done

Cut bread into 1 inch-thick slices, and then into 1 inch cubes. Toss with olive oil to coat them evenly, then spread pieces out in a single layer on a baking sheet.

3
Done

Toast for about 20 minutes, checking them every 5 minutes. Rotate around each time you check and bake until they’re golden brown and crunchy on the outside, with just a tiny bit of chew on the inside. Season with a light sprinkling of salt if needed.
4
Done

dressing

Place the egg in a small saucepan and add about 1 inch of cold water.
5
Done

Bring water to a boil, remove from heat and let stand for 3 minutes. This process makes the egg white just slightly soft.

6
Done

In a small bowl, combine the Parmesan, anchovies (or capers), lemon juice, Worcestershire, egg and pinch of salt and pepper. Whisk to incorporate it all together.
7
Done

Slowly stream in the oil while whisking continually. Taste and add more of any of the above for your flavor preference.
8
Done

salad

When ready to serve toss the greens and croutons together in a large bowl, and add half the dressing, toss again and add more dressing until everything is well coated. The secret to a great salad is many fresh ingredients and then tossing well to assure everything is well coated.
9
Done

Divide into individual plates with more Parmesan on serve salad in large salad bowl with Parmesan on the side.

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