While there are a few competing stories regarding the origins of the Caesar salad, rumor has it that it was popularized in the 1920s after it was allegedly created in a restaurant run by Caesar Cardini in Tijuana.
- Yield: 6 Servings
- Preparation Time: 15 Minutes
- 1 loaf crusty bread, cut into cubes
- 2 tablespoons olive oil
- tablespoons olive oil
- 1 large egg
- 3 garlic cloves
- 1 teaspoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 anchovy fillets
- 2 lemon juice
- 0.66 cup olive oil
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 heads romaine lettuce, rinsed, dried, and torn into pieces
- ½ cup grated Parmesan cheese
- Freshly ground black pepper (optional)
How to Make It
For the Croutons
- Preheat the oven to 400°F.
- Place the bread cubes on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
- Bake for 10 minutes, until the cubes are golden. For the Dressing
- Fill a small saucepan with enough water to cover the egg and bring the water to a boil. Add the egg. Turn off the heat and let the egg sit for 1 to 2 minutes. Remove the egg.
- In a blender, combine the garlic, mustard, Worcestershire sauce, anchovy fillets, and lemon juice. Process until smooth.
- While the blender is running, add the olive oil a bit at a time until emulsified.
- Add the coddled egg, black pepper, and red pepper flakes and process until thick. For the Salad
- Place the lettuce in a large bowl. Add the dressing, using only enough to lightly coat the lettuce, and toss to coat.
- Sprinkle with the Parmesan and top with the croutons.
- Add a few grinds of black pepper and serve.