Caesar Salad

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Caesar Salad

Posted by G. Stephen Jones on Sunday, 22 July 2012 16:40

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One of my favorite salads and one that I usually request when dining out is Caesar Salad. I remember dining at a couple of restaurants in New York City where they made the Caesar Salad table side with such flair and showmanship. Now you are lucky if they make the dressing from scratch.

I have found several great cooking videos that show you how to make a great Caesar Salad at home and have posted them at the end of the page. These videos will give you step by step instructions for making the dressing and putting it all together but first a little history....

History of the Caesar Salad

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with table side presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.

For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, " No, I prefer Chef Cardini's original recipe."

What About Those Raw Eggs?

Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 60 seconds. Remove the egg from the water and cool off under cold water to stop the cooking process.

You can buy a variety of bottled Caesar Salad dressings in your grocery store even one that has an photo of Chef Cardini on it, but none are as good as making it yourself.

The recipe below is not Cardini's original recipe but one that was given to me by a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own. It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.

Caesar Salad

Prep Time: 30 min

Cook Time: 15 min

Total Time: .75 hr

Servings: 4-6

Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

Ingredients:

For the Croutons:
2 large garlic cloves
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)
For the Salad:
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup Parmesan cheese -- grated

How To Make At Home:

For the Croutons
Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

For the salad
Bring a pot of boiling water to boil, add egg and cook for just 60 seconds....NO MORE. This is coddling the egg. Remove the egg from the water and let it cool off. You can also run the egg under cold water to stop the cooking process.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Read 77999 times Last modified on Wednesday, 17 April 2013 14:56

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14 comments

Comment Link Posted by: Chase on Wednesday, 15 May 2013 20:17
I think this site has very wonderful composed subject matter posts.
Comment Link Posted by: alan puccini on Wednesday, 15 May 2013 03:00
Wooden bowl for sure:
For the salad: rub the bowl with the garlic ,then assemble the dressing and then the salad.
The Sea Wolf Restaurant, 41 Jack London Square,Oakland,California. -1951 to 1985.
At table only!
a. puccini
Comment Link Posted by: Sasha on Monday, 06 May 2013 20:42
Perhaps this is a stupid question, but how long does the dressing last in the fridge? After making this my SO hates store variety caesar and I'd like to be able to make some and leave it in the fridge for a week or two.

Hi Sasha, I wouldn't leave it for more than a couple of days but that's me. I suggest you make as much as you need for your salad each time you make it because there are no preservatives in it.
Comment Link Posted by: Judy on Friday, 12 April 2013 01:45
I've made this salad several times now. Every time I make it I get rave reviews--especially when I make the croutons, too. Never skimp on the garlic!
Comment Link Posted by: skimish on Sunday, 24 February 2013 01:37
an excellent recipe.
Comment Link Posted by: Zubaidah on Friday, 08 February 2013 07:29
Thank you for giving such precise instruction on the method!
Comment Link Posted by: Kendra on Saturday, 02 February 2013 03:07
I blog often and I truly appreciate your information.
Your article has really peaked my interest.

I am going to take a note of your site and keep checking for new details about once per week.
I opted in for your Feed too.
Comment Link Posted by: Marlena on Thursday, 31 January 2013 13:53
Most delicious !
I also used balsamic vineger great choice ! ! !
Comment Link Posted by: Edna on Monday, 07 January 2013 21:20
When coddling the eggs you say remove from heat and let cool off. Do you mean remove the eggs from water and let cool off or do you mean remove the pot of water with the eggs and let cool off?

Edna, it is my understanding you remove the egg from the water and run it under cold water to stop the cooking process. - RG
Comment Link Posted by: Marinicaxxx on Saturday, 05 January 2013 18:27
Thank you! Very good with balsamic vinegar instead of Worchestershire!

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Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.

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