Caesar Salad
Many times you will hear me talk about traditional French, Italian, or Spanish specialties. But here’s a North American favorite: the Caesar Salad. Although not as well-known in Europe, it can be found on some French menus today. The secret lies in the creamy dressing that complements the crispiness of fresh romaine lettuce. It's simple, delicious, and satisfying – perfect for any occasion.
Servings: 6
Calories: 267kcal
Ingredients
FOR THE CAESAR SALAD
- 1 tablespoon olive oil, extra virgin
- 1 cup bread, cut in 1/2-inch cubes
- 3 medium hearts romaine lettuce
- 0.5 cup Caesar Dressing, recipe follows
- 0.5 cup shaved Parmesan
FOR THE CAESAR SAUCE
- 0.75 cup Mayonnaise
- 3 large anchovy fillets, finely chopped
- 1 tablespoon capers, finely chopped
- 1 teaspoon garlic, minced
- 1 tablespoon lemon juice
- 0.25 cup plain yogurt
- 1 teaspoon Tabasco hot sauce
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground pepper, to taste
Instructions
RAW EGG WARNING:
- We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites. In hot days, substitute fresh mayonnaise with your favorite commercial brand will be safer and perfectly acceptable without compromising too much the taste.
- Make the Caesar dressing: In a medium bowl mix the Mayonnaise, anchovy, capers, garlic, lemon juice, yogurt, Tabasco, Worcestershire sauce and season, to taste, with the salt and pepper. Will keep for several days stored in the refrigerator in an airtight container.
- Prepare the salad: In a large skillet heat the olive oil over medium heat. Add the bread cubes, tossing well to coat with oil. Toast in the skillet for 5 minutes until golden.
- Wash, dry and cut the romaine hearts into bite-size pieces. Toss with the Caesar dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the croutons.
Video
Notes
History:
- Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. As his daughter Rosa (1928-2003) reported, her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, successfully added the dramatic flair of the table-side tossing "by the chef."
- The recipe was created at a place operated by Cardini on the ground floor of the Hotel Commercial at the corner of 2nd Street and Main, Tijuana. In 1929-1930, Cardini moved his restaurant to the newly constructed Hotel Caesar on Main St., nowadays Avenida Revolución, near the corner of 5th St.
Cooking Tips for Caesar Salad
- Freshness is Key: Use crisp, fresh romaine lettuce for the best flavor and texture. If the lettuce is wilted, the salad won’t be as appealing.
- Homemade Croutons: While store-bought croutons are convenient, homemade ones add an extra crunch and flavor. Toss cubed bread with olive oil, garlic, and seasonings before toasting them in a skillet.
- Dressing Adjustments: Adjust the amount of anchovies, garlic, or Worcestershire sauce in the dressing to match your personal taste preferences. Add more lemon juice for extra tang or more mayonnaise for a creamier texture.
- Grated Parmesan: For an even richer Caesar flavor, use freshly shaved Parmesan rather than pre-grated cheese.
- Make It Ahead: The dressing can be prepared ahead of time and stored in the refrigerator. This not only saves time but allows the flavors to meld.
- Avoid Overdressing: Toss the salad with the dressing just before serving to avoid soggy lettuce. You can always serve extra dressing on the side for guests.
Elevate Your Culinary Skills with Our Online Cooking Courses!
Discover delicious salad recipes like Cucumber Yogurt Salad and Beet and Orange Salad that will add freshness and flavor to your meals. Explore our full collection of salad ideas to inspire your next dish!
🌿 Explore Our Salad Recipes: Salad Recipes
Want to master appetizers? Our Hors d’Oeuvres Mastery and Canapés Online Course teaches you how to create stunning, bite-sized treats for any occasion.
🍽️ Enroll in Our Hors d’Oeuvres Course: Hors d’Oeuvres and Canapés Course
Ready to take your cooking to the next level? Our online courses are designed for all skill levels, helping you master everything from basics to advanced techniques. Learn a variety of cuisines, baking, meat preparation, and more—right from home.
🌐 Explore Our Full Course Catalog and Start Your Culinary Journey Today!
Also, check out our YouTube Cooking Channel for recipes, tips, and techniques that will inspire your next meal!