Caesar Salad
There are certain dishes that you can’t get enough of and in this case it’s Caesar Salad! I’ve been making it for over 30 years and every time I serve it, I savor every bite. I know it’s a salad but with a great combination of ingredients, my version of this great classic is just incredible…
At first my Caesar salad was very good but not at the level it is now. Over the years, I made it more and more interesting. With select ingredients like Horseradish and Dijonnaise, this salad has amazing flavor. Sometimes I also use my Herb Garlic Parmesan Croutons recipe just to make it more “garlicky”.
One ingredient that you won’t find in this recipe is anchovies. I personally don’t like the taste – too salty – therefore these little guys are not a part of the equation in the making of my salad. As I always say, my recipes are a guideline so if you enjoy them by all means, please add some… after all it’s your salad.
This recipe came out during Prohibition with Caesar Cardini, an Italian immigrant restaurateur who owned a couple of restaurants in two countries, the United States and Mexico. Apparently on the 4th of July when numerous Americans decided to cross the border to escape prohibition regulations and enjoy themselves in Tijuana, many went to Cardini’s restaurant, draining the food supplies. Caesar made what he had left on hand, tossing salad at the table and that is when this famous dish was created!
A Caesar Salad is a great choice to pair with most proteins or to become a meal all on its own. My version has some zip, enough to make it stand apart from others. I’m not sure if we should thank the Prohibition era for this but this Mexican classic has been a favorite for decades and will be for many more…
Bon Appétit!
This is a recipe that use raw eggs. To pasteurize them at home, click on this link… Pasteurizing Eggs
Check out these other great classic salad recipes…
– Waldorf Salad
– Tabbouleh
– Crab Louie Salad
– Creamy Bacon Potato Salad
– Summer Creamy Coleslaw
– Classic Pasta Salad
and for even more salad and dressing recipes, click on this link… Recipe Category • Salads & Dressing
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Caesar Salad
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Ingredients
- 10 cups Romaine lettuce, torn, washed and drained
- 2-3 large cloves garlic, pressed
- 1 large pasteurized free-run egg yolk tips & tricks
- 1 heaping tbsp. Dijonnaise see Recipe
- 1 heaping tsp. horseradish see Recipe
- 1/2 tsp. Worcestershire sauce
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 tbsp. extra virgin olive oil tips & tricks
- 1 - 1 1/2 tbsp. freshly squeezed lemon juice (about 1/2 lemon) tips & tricks
- 1/4 cup Grana Padano cheese, grated plus more for garnish
- 5 slices bacon, cooked and crumbled tips & tricks
- 1 tbsp. capers, rinsed and drained
- 1 1/2 cups croutons see Recipe
Directions
- After washing the salad and draining it well, place it in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
- Cut half of one garlic clove and rub the bottom and the sides of the salad bowl.
- Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire sauce and freshly ground black pepper; whisk again.
- Emulsify the olive oil by slowly pouring in the mixture, whisking constantly.
- Add lemon juice and grated cheese to the dressing; combine well.
- When ready to serve, add the chilled lettuce to the dressing and toss until well coated.
- Add bacon, capers and croutons; toss to combine.
- Place in 4 serving plates and sprinkle more cheese on top.
Notes
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