Caesar Salad

Source

Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

Comments

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Mr. Cardini's staff have claimed to have invented the dish. Julia Child claimed to have eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. Nonetheless, the earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty years after the 1924 origin asserted by the Cardinis.

Author Notes

This is a pretty standard Caesar Salad

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 6

Recipe Type

Salad

Ingredients

Ingredients

Fresh ground pepper

2

cloves

Garlic, minced

2

Anchovy fillets

1

t

Dijon mustard

2

Egg yolks

½

c

Extra-Virgin olive oil

1

dash

Tabasco

1

t

Worcestershire sauce

2

t

Red Wine vinegar

½

Lemon, juiced

3

heads

Romaine lettuce

½

c

grated Parmesan cheese

1

c

Croutons

Salt and freshly ground Black Pepper

Directions

1

Crush pepper, garlic and anchovies in salad bowl. Add mustard and mix to form a paste. Add egg yolks and mix. Add oil slowly and beat with two forks [or a whisk] until mixture thickens slightly.

2

Add Tabasco, Worcestershire, Red Wine vinegar and lemon juice and mix well. Add lettuce and toss to coat. Add Parmesan and croutons and toss again.

3

Rub serving plates with remaining lemon. Serve and top with fresh ground pepper.

Cooking Times

Preparation Time: 20 minutes

Cooking Time:

Total Time: 20 minutes