Named for Mexican restauranteur Caesar Cardini, this classic salad was invented by accident in 1924. After a busy Fourth of July weekend in Tijuana, Mexico, and running low on food, Cardini used the limited ingredients he had available to make a salad. He made the dressing tableside, adding drama to the preparation and in turn creating buzz. Many Californians including celebrities traveling to Tijuana to escape Prohibition laws ate at Caesar’s restaurant and spread the word about his delicious salad.
Today the classic Caesar salad calls for romaine lettuce topped with Caesar dressing, a preparation of egg, lemon juice, olive oil, garlic, Parmesan, and Worcestershire sauce or anchovies. The original recipe, however, calls for keeping the lettuce leaves whole, dipping them in the dressing, and arranging them in a circular pattern with the stem side out so that they can be eaten with the fingers. Cardini’s brother is said to have added anchovies to the original recipe despite objections from Caesar, who believed the Worcestershire sauce provided the faint fishy flavor; modern recipes include both ingredients. Though store-bought croutons can be used, most recipes call for fresh, homemade croutons, as does the recipe below.
Recipe Servings: 4
+ 1 hour resting
Ingredients
Croutons:
- 3 cups french bread, torn into 1-inch pieces
- 3 Tbsp olive oil
Salad:
- 1 head Romaine lettuce
- ¾ cup extra virgin olive oil
- ½ tsp dry mustard
- 6 anchovy fillets, drained
- 1 small garlic clove, crushed
- Kosher salt, to taste
- ¼ cup grated Parmesan cheese, divided
- 2 large egg yolks
- 2 Tbsp fresh lemon juice
- Fresh ground black pepper, to taste
Directions
- Preheat oven to 375°F.
- Toss bread with olive oil and season with salt and pepper.
- Spread on baking sheet and bake, tossing occasionally, until golden, about 10–15 minutes.
- Separate lettuce leaves, wash thoroughly, dry, and refrigerate until crisp, at least 1 hour.
- In a medium bowl, combine olive oil, mustard, anchovies, garlic, a pinch of salt and part of the grated Parmesan cheese. Whisk until a paste forms.
- Add egg yolks and lemon juice and whisk together.
- Check seasoning, adding more lemon juice, salt, or pepper if desired.
- Using hands, gently roll the lettuce leaves in the dressing.
- Serve on a platter with remaining grated Parmesan cheese, croutons, and fresh ground pepper.
For Croutons:
For Salad:
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