Cookbook:Caesar Salad

From Wikibooks, the open-content textbooks collection

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

1. First, strike up a conversation.
2. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
3. Add salt and pepper. Toss to coat.
4. Add vinegar and toss to coat.
5. Drizzle Worcestershire sauce over lettuce. Toss to coat.
6. Crack eggs over salad. Toss to coat.
7. 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

1. Place cubes on a greased baking sheet and bake at 400° until thoroughly dried.
2. Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.
3. Cook until crisp. Remove and set aside until needed.

Wikipedia has related information at Caesar salad