Classic Caesar Salad

Votes: 27

Time: 35 min.
Complexity: easily
Servings: 4

Few people know this, but the Caesar salad isn't an Italian dish named after a Roman emperor. It was invented in Mexico by American restaurateur Caesar Cardini, who had establishments in two US-Mexico border cities: San Diego and Tijuana. According to Caesar's daughter, her father invented the salad during the Independence Day celebrations, when after the feasts, the restaurant was practically empty of food, and customers clamored for more appetizers.

The original Caesar salad recipe included only lettuce, croutons, Parmesan cheese, and a savory dressing. Later, to make the salad more filling, chicken, shrimp, tomatoes, and eggs were added.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-5 anchovies in oil, drain the oil
3 tbsp (45 g) butter
2 cloves garlic, grated
1/3 baguette, cut into 1.5cm cubes.
2 tbsp. l. chopped parsley
1 large egg at room temperature
2 tablespoons red wine vinegar
1.5 tsp Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon mustard powder
0.5 cups olive oil
2 heads romaine lettuce, chopped
0.5 tbsp. grated parmesan (60 gr.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: baguette, garlic, wine vinegar, Worcestershire sauce, lemon juice, mustard powder, romaine lettuce, Parmesan cheese, toast, Anchovies

Cooking the dish according to the recipe:

Soak the anchovies in water for 5 minutes. Then drain, pat dry, and chop finely, mashing into a paste.
Preheat oven to 205°C.

Make croutonsPlace a small saucepan over medium heat, melt the butter, and add the garlic. Cook for 5 minutes, stirring occasionally. Remove from heat and pour into a medium bowl. Add the bread cubes and parsley and stir to combine. Season with salt and pepper to taste.

Place the bread in a single layer on a baking sheet and bake for 10 minutes, until the croutons are golden brown and crispy. Then let cool.

Meanwhile, prepare the dressing.Pour water into a small saucepan and bring it to a boil. Carefully lower the egg into the boiling water and immediately remove the saucepan from the heat. Let the egg sit in the hot water for 5 minutes, then rinse it under cold running water.

Crack the egg into a large bowl. Stir in the anchovy paste, vinegar, Worcestershire sauce, lemon juice, and dry mustard. Mix until smooth. While stirring, slowly pour in the olive oil and season with salt and pepper.
Place the lettuce leaves, croutons, and a third of the grated Parmesan cheese in a bowl with the dressing. Gently toss all ingredients together. Divide the salad among plates and sprinkle with the remaining Parmesan cheese.