Few salads have earned the fame—or inspired as many variations—as the Caesar Salad. Legend has it that restaurateur Caesar Cardini created this dish “on the fly” one busy night in Tijuana when ingredients were scarce. Using what he had on hand—Romaine lettuce, olive oil, lemon, Worcestershire, and Parmesan—he tossed the salad tableside with flair, and a culinary icon was born. The original recipe contained no anchovies and was made with whole inner Romaine leaves, eaten with knife and fork. Whether made with yolk, mayonnaise, or anchovy, the charm of this salad remains in its simplicity, freshness, and bold, garlicky dressing.
INGREDIENTS:
Dressing
2 cloves garlic, peeled
1 tablespoon Dijon-style mustard
3-4 dashes of Worcestershire sauce
1 dash of Tabasco sauce
Salt and freshly ground black pepper, to taste
½ large lemon, juiced (about 2-3 tablespoons)
8-12 ounces olive oil (adjust as needed for consistency)
Salad
2 heads romaine lettuce, inner pale leaves only (or 1 large head, outer leaves removed and torn into 1-inch pieces)
2 – 3 cups croutons, 1/2 to 3/4 inch square, preferably homemade
3/4 – 1 cup grated Parmesan cheese
METHOD:
For the Dressing:
Rub the inside of a large salad bowl with the garlic cloves until the surface shows a light sheen and bits of garlic remain.
Add the mustard, Worcestershire sauce, and Tabasco; whisk together.
Add the lemon juice, salt, and pepper, then whisk again until smooth.
While whisking continuously, slowly drizzle in the olive oil in a thin stream until the dressing is thick and emulsified. Taste and adjust for balance—add more oil if it’s too sharp or more lemon juice for brightness.
Optional Enrichments:
- For a richer, traditional dressing: whisk in 1 raw or lightly coddled egg yolk before adding lemon juice.
- For ease and extra creaminess: substitute 1–2 tablespoons mayonnaise for the egg yolk.
- For the anchovy version: add 1 teaspoon anchovy paste (or mash 4 fillets to a paste) with the mustard.
To Assemble Salad:
- Add the Romaine leaves to the dressing and toss gently until evenly coated.
- Add croutons and toss lightly to distribute.
- Sprinkle with most of the Parmesan cheese, reserving a little for garnish. Toss once more to blend.
- Serve immediately, topping each portion with a final dusting of cheese and freshly ground black pepper.
CHEF’S NOTES:
- If using egg yolk, serve the dressing within 1 hour.
- Mayonnaise-based dressing will keep in the refrigerator for up to 2 days.
- For a dramatic presentation, serve with whole inner Romaine leaves and toss tableside as Caesar Cardini did.
SERVING SUGGESTIONS:
- Pair with grilled shrimp, chicken, or steak for a heartier meal.
- Serve alongside roasted vegetables or a cup of tomato soup for a bistro-style lunch.
- For a modern twist, try shaved Parmigiano-Reggiano and rustic sourdough croutons.
YIELD: Serves 4
