All Hail Caesar salad! Most people agree the Caesar salad was invented by Caesar Cardini in his Tijuana restaurant, opened during the 1920s to circumvent Prohibition laws. The Hollywood in crowd appreciated Cardini’s flare for the dramatic. Cardini himself would prepare the salad table side with a flourish. The Caesar salad soon became a national and international hit!
Anchovies, or no anchovies?
The great debate rages on: anchovies or no anchovies? Many cooks and food experts debate about whether or not to include anchovies in Caesar Salad. Some critics say the original Cardini recipe did not include anchovies, but instead used Worcheshire sauce, which also contains anchovies. However, others believe that the best Caesar salad include anchovies, and it’s just not a Caesar without them! We believe the secret is not to add too many anchovies. The anchovies give the salad a nice subtle savory note and we promise, our recipe is not the least bit fishy.
How to Enjoy Caesar Salad
If you’re having a party, you can serve the salad on a large platter, or prepare and serve it out of a large wooden bowl, just like Caesar Cardini did in his restaurants. But if you want to try something fun, make it portable for a picnic by serving it in individual mason jars. Enjoy the salad by itself, or add chicken or salmon for extra protein. Caesar salad is a great option for lunch or dinner or as Chef Terri prefers for brunch– preferably with a Blood Mary cocktail!
Classic Caesar Salad
Serves 6 to 8
3 cloves garlic, peeled and smashed
2 anchovy fillets, smashed
Pinch kosher salt
2 large egg yolks, coddled (see below)
2 tablespoons freshly squeezed lemon juice
Dash Worcestershire sauce
½ cup extra virgin olive oil
1 large head Romaine lettuce, washed and spun dry
¾ cup grated or shaved Parmesan cheese
2 cups fresh croutons, recipe follows
Freshly cracked black pepper, to taste
In a large salad bowl, add the smashed garlic cloves and anchovy fillets. Using two forks, smash and rub the cloves and anchovies with a pinch of salt to create a paste. Add the yolks one by one and whisk to combine with the garlic. Add the lemon juice and Worcestershire, whisking to combine. Slowly drizzle the olive oil while whisking constantly to create an emulsion. Taste and adjust seasoning with salt and pepper.
Tear the romaine lettuce leaves into bite-sized chunks directly into the bowl with the dressing. Toss together with Parmesan cheese and croutons. Garnish with freshly cracked black pepper and serve immediately.
* to coddle the eggs, place the eggs in a small saucepan. Cover with water and heat to just before simmering. Use immediately. Note: Consuming raw or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Make sure your eggs are fresh and stored in the refrigerator. Coddling the eggs will eliminate any bacteria that may be present on the surface of the shell, but will not completely render the egg yolk 100% safe.
Baked Croutons
Makes approximately 2 cups
½ loaf country bread, such as ciabatta, pulgiese or batard, crusts trimmed and cut into ½-inch cubes
½ cup extra virgin olive oil
2 teaspoons kosher salt
½ teaspoons freshly ground black pepper
Preheat the oven to 375°F.
In a large mixing bowl, toss the bread cubes together with the olive oil, salt and pepper. Spread the bread cubes in one even layer on a sheet pan lined with parchment paper.
Bake in the pre-heated oven until golden brown, about 9 minutes. Remove from the oven and allow the croutons to cool.
How do YOU like to enjoy your Casear Salad? Let us know on Facebook: https://www.facebook.com/DearMartiniCooking
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