Classic Caesar Salad

The secret to a good Caesar salad is all about a great Caesar dressing. This is the absolute classic and traditional way to make a Caesar salad. The egg yolk helps emulsify the dressing and the anchovy gives that umami flavor that we’re all so addicted to! 

Did you think Caesar salad was American? Think again. Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the US, was working in Tijuana in Mexico. During a rush in 1924 at Caesar’s restaurant in Hotel Caesar during 4th of July, the kitchen supplies finished! Cardini then had to make do with what he had on hand, and the Caesar salad was born. 

Aren’t the best foods always invented by accident?

Ingredients:

Servings: 4 

Calories: 453

Salad: 

• 2 slices of bread, diced

• 1 Romaine lettuce 

• 35 (7 tbsp) Parmesan cheese

Dressing:

• 2 garlic cloves

• 25 g (3 tbsp) capers 

• 20 g (4-6 pieces) anchovies 

• 35 g (7 tbsp) Parmesan cheese 

• 1 egg yolk 

• 10 g (1 tbsp) Dijon mustard

• Juice of ½ a lemon

• 150 ml (10½ tbsp) canola, vegetable, or sunflower oil

Directions:

1. Dice 2 slices of bread.

2. Pan-fry croutons with a bit of butter until golden and crispy. You can also bake it until it’s golden and crispy.

3. In a bowl, add water with a bit of vinegar or lemon and place the Romaine lettuce upside down to be cleaned for 15-20 minutes.

   Prepare the dressing:

4. Mince garlic, capers, and anchovies.

5. Grate Parmesan cheese.

6. In a bowl, add minced garlic, capers, and anchovies with an egg yolk.

7. Add Dijon mustard, and juice of a lemon.

8. Emulsify the oil into the dressing by slowly whisking it into the mixture.

9. Mix ½ of the grated Parmesan cheese into the dressing.

   Prepare salad:

10. Tear the lettuce with your hands – using a knife will cause the lettuce to brown quickly.

11. Mix in the dressing, croutons, and rest of the Parmesan cheese.

    Bon appétit!