Cookbook:Caesar Salad
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Cookbook | Recipes | California cuisine | Salad
The Caesar salad is a traditional salad served in American restaurants, often prepared tableside. It is referred to by some as the "king" of salads.
Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad tableside at his restaurant on July 4, 1924.
[edit] Ingredients
- 1 head Romaine lettuce, roughly chopped*
- 1/4 cup extra-virgin olive oil, divided
- 2 soft-boiled eggs
- Heavy pinch of kosher salt or coarse sea salt. Don't use table salt, or else you're not making Caesar salad.
- Freshly ground black pepper
- Drizzle red wine vinegar
- 3 shots Worcestershire sauce
- Garlic croutons (below)
[edit] Directions
- First, strike up a conversation.
- Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
- Add salt and pepper. Toss to coat.
- Add vinegar and toss to coat.
- Drizzle Worcestershire sauce over lettuce. Toss to coat.
- Crack eggs over salad. Toss to coat.
- Top with garlic croutons and serve.
[edit] Notes
- Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.
[edit] Garlic Croutons
Ingredients
- 1 stale loaf Italian bread, cut into 2-inch cubes
- 1/4 cup olive oil
- 2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Directions
- Place cubes on a greased baking sheet and bake at 400° until thoroughly dried.
- Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.
- Cook until crisp. Remove and set aside until needed.
