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Caesar Salad

How to make the original legendary salad
Caesar Salad recipe - The Daily Meal
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Although Californians often claim this salad as their own, the Caesar salad was the 1924 invention of a Tijuana, Mexico, restaurateur, Caesar Cardini. Flamboyantly tossed at tableside and comprising such (then) unheard of things as coddled eggs and the exotic, almost counter-culture romaine lettuce, Cardini's salad went on to rival history's only other Caesar in the legend it inspired. —Marcy Goldman-Posluns, Chicago Tribune

This recipe is by Caesar Cardini and was originally published in the Chicago Tribune.

Ready in
25 m
24 m
(prepare time)
1 m
(cook time)
4
Servings

Notes

Parmesan cheese must be freshly grated and of the imported variety for maximal flavor. Up to 3/4 cup grated cheese can be used depending on your taste, although the original recipe called for 1/4 cup.

Ingredients

  • 2 eggs
  • 2 large garlic cloves
  • Salt
  • 3/4 Cups olive oil
  • 2 Cups unseasoned croutons
  • 2 large heads romaine lettuce, rinsed, dried, chilled
  • Freshly ground pepper
  • Juice of 1 fresh lemon
  • 1 to 2 squirts Worcestershire sauce
  • 1/4 to 3/4 cup freshly grated Parmesan cheese (see notes)

Directions

Step 1: Put the salad bowl in the fridge to chill while preparing the salad ingredients.

Step 2: Coddle 2 eggs by immersing in boiling water for 1 minute exactly. Remove and set aside.

Step 3: For croutons, crush 2 large garlic cloves and in a small bowl mix with 1/4 teaspoon salt and 3 tablespoons of the olive oil. Heat this over low heat in a small saucepan (being careful not to brown garlic) and toss in croutons. Toss croutons for about 1 minute. Remove to small bowl until needed.

Step 4: Tear 2 large heads romaine lettuce into bite-sized pieces and place in chilled salad bowl. Toss with the remaining olive oil until each leaf is evenly coated. Add about another 1/4 teaspoon salt, about 8 grindings of black pepper, the juice of 1 lemon, 1 to 2 squirts Worcestershire sauce and 1/4 to 3/4 cup freshly grated Parmesan cheese (see notes). Break the eggs in and toss again. Serve immediately.