Are you looking for a classic dish to impress guests and family alike at your next gathering? Look no further than the world-famous Caesar salad recipe!
This creamy, crunchy, and irresistibly savory classic is sure to be a hit.
From the crisp crunch of Romaine lettuce to the creamy flavor of freshly grated Parmesan cheese, a classic Caesar salad is a truly timeless and delicious dish. Whether you're making it for a special occasion or a weeknight dinner, a well-crafted Caesar salad should be savory, tangy, and most importantly, memorable.
This was my Dad's recipe that we enjoyed at many family occasions. To be honest, I have no idea where he got it. I just remember he always made the dressing in a cute little 1 cup metal shaker cup like this.
History of Caesar Salad
The traditional Caesar Salad was originally prepared at Cardini's Restaurant in Tijuana, Mexico in the 1920's.
It was a very simple salad consisting of whole romaine lettuce leaves topped with Parmesan cheese and croutons. The dressing, depending on who you ask, was made with raw eggs and either anchovies or Worcestershire sauce (which is made from anchovies).
About the Raw Egg
Since the dressing uses a raw egg, be sure to use the healthiest (safest) egg you can.
What exactly that is depends on who you ask so I am not going to outline the differences between cage free, pasteurized, pastured, organic, etc. My eggs are locally grown free range eggs from a supplier I trust.
You can use a pasteurized egg substitute if you prefer.
What type of lettuce for Caesar salad?
The original salad was Romaine. My Dad always used Romaine. Most restaurants will use Romaine.
It's your salad, use what you want. A few suggestions for substitutes: green leaf, butterhead, iceberg, spinach, kale, etc.
Some people will serve it with whole leaves of Romaine hearts, the tender center leaves. Dad always used a whole head and tore the leaves.
Classic Caesar Salad
- 1 head Romaine lettuce
- 1 can flat anchovies
- 1 large egg (room temperature)
- 1 ½ tablespoon lemon juice
- ¼ cup olive oil (approximate)
- 2 teaspoons garlic powder
- ½ cup garlic croutons
- grated Parmesan Cheese
- Remove lettuce leaves from stem, rinse and shake dry. Tear lettuce if you prefer or use center leaves (the Romaine hearts) whole. Dad was team tear.
- Drain anchovies reserving oil. Finely chop anchovies.
- Add enough olive oil to reserved anchovy oil to make ¼ cup.
- Mix anchovies, egg, oil, lemon juice and garlic thoroughly, preferably in a shaker or jar.
- Add croutons to lettuce and pour dressing mix over all. Toss. Sprinkle Parmesan over salad to taste. Toss again and serve.