Cookbook:Caesar Salad
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Caesar Salad | |
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Category | Salad recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | California cuisine | Salad
The Caesar salad is a traditional salad served in American restaurants, often prepared table-side. 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 table side at his restaurant on July 4, 1924.
Ingredients
[edit | edit source]- 1 head Romaine lettuce, roughly chopped[N 1]
- ¼ cup (about 50 ml) extra-virgin olive oil, divided
- Heavy pinch of sea salt
- Freshly-ground black pepper
- Drizzle of red wine vinegar
- 3 shots Worcestershire sauce
- 2 soft-boiled eggs
- Garlic croûtons
Procedure
[edit | edit source]- 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 croûtons and serve.
Notes, tips, and variations
[edit | edit source]- ↑ 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.