Introduction
What to expect
A crisp romaine salad tossed with creamy anchovy dressing, croutons, and Parmesan.
The story
Behind the recipe
The Caesar salad was created on July 4, 1924, by Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa stated that her father invented the salad at his Tijuana restaurant when a holiday rush depleted the kitchen's supplies. Cardini improvised with available ingredients, adding a theatrical tableside preparation. While some accounts suggest involvement by his brother Alex or other staff, a 2024 book confirmed Caesar Cardini as the originator. The salad gained wider popularity in Hollywood by 1937.
Method
Instructions
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1
1. Separate romaine leaves, trim away any tough stem ends, and tear or chop into bite-sized pieces. Transfer to a large bowl, cover, and refrigerate until cold and crisp.
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2
2. On a cutting board, finely chop the anchovy fillets and garlic together, then drag the side of a chef's knife across the mixture repeatedly until a coarse paste forms.
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3. In a medium bowl, whisk together the egg yolks, lemon juice, mustard, and anchovy-garlic paste until smooth and slightly thickened.
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4. Slowly drizzle in the olive oil while whisking constantly, starting with a thin stream and increasing to a steady flow as the mixture thickens. Continue until the dressing is glossy and coats the back of a spoon.
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5. Taste and season with salt, black pepper, and more lemon juice as needed; the dressing should taste bright and savory.
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6. Add the chilled romaine to the bowl and toss gently until the leaves are evenly coated. Add the croutons and shaved Parmesan and fold together once or twice.
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7. Divide among plates and finish with a generous grind of cracked black pepper. Serve immediately, while the lettuce is still cold and the croutons crisp.
Adaptations