Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

This classic Caesar salad comes from "From Julia Child's Kitchen", published in 1975. Ceasar Cardini, a San Diego restaurateur, created the recipe in Tijuana and tossed it table side for an added flair.
No ratings yet
Course Salad
Servings 6

Equipment

  • 1 Large Wooden Bowl
  • 8 Chilled Salad Plates

Ingredients
  

  • 4 heads Hearts of Romaine Lettuce
  • 2 med Garlic Cloves
  • tsp Dry Mustard Substitute 1 tsp Dijon Mustard
  • 1 can Anchovies Drained
  • 2 tbsp Worcestershire Sauce
  • ¾ cup Extra Virgin Olive Oil
  • 2 Egg Yolks
  • 2 tbsp Fresh Squeezed Lemon Juice
  • ¾ cup Parmesan Cheese Freshly Grated
  • Croutons

Instructions
 

  • At least 30 minutes before preparing salad, wash, dry and chill lettuces.
  • Smash garlic cloves and rub throughout the bowl.
  • Add mustard, anchovies and Worcestershire sauce to bowl and mix into a paste.
  • Tear lettuce into larger bite size pieces and add to the bowl.
  • Add olive oil, egg yolks and lemon juice and toss gently until thoroughly mixed.
  • Add parmesan cheese and toss gently.
  • Add croutons and toss gently.
  • Serve on chilled plates.
Keyword Caesar Salad, salad
Tried this recipe?Let us know how it was!

Published by

Leave a Reply