Caesar Salad
Many times you will hear me talking about traditional French, Italian or Spanish specialties. For once, this is a North American specialty: the Cesar Salad. Although not very well known in Europe, you can see it on the menu of some French restaurants now. How ironic.. The secret is in the tasty creamy dressing that is a perfect combination with the crispiness of the romaine lettuce.
Servings: 6
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.
