Caesar Salad

Caesar Salad
2 from 3 ratings
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 TribuneThis recipe is by Caesar Cardini and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Caesar Salad recipe - The Daily Meal
Total time: 25 minutes
  • 2 eggs
  • 2 large garlic cloves
  • salt
  • 3/4 cup olive oil
  • 2 cup 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)
  1. Put the salad bowl in the fridge to chill while preparing the salad ingredients.
  2. Coddle 2 eggs by immersing in boiling water for 1 minute exactly. Remove and set aside.
  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.
  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.