The original Caesar salad is simple with croutons added for crunch.
A classic Caesar salad is a combination of salad leaves, anchovies, Parmesan cheese and a creamy dressing with crisp croutons on top. The salad has many variations, and chefs occasionally add bacon, chicken or salmon. However, the original is less elaborate.
History
Italian chef Caesar Cardini is credited with inventing the original Caesar salad. The salad was originally prepared table-side by Caesar in his restaurant in Tijuana, Mexico, in the 1920s.
Preparation
Prepare the dressing for the Caesar salad first. Mix 1 tsp. mashed garlic with two large egg yolks (or 1 tbsp. mayonnaise if preferred) and add four or five anchovies ground to a paste, 1 tbsp. Dijon mustard, 2 tbsp. fresh lemon juice, and salt and pepper. Stir in 3 tbsp. olive oil until it is creamy. Make the croutons with ciabatta or another crusty bread. Cut into cubes and toss them in 3 tbsp. olive oil, 1 tsp. garlic, 1 tbsp. parsley and salt to taste. Toast for about 10 to 15 minutes, until golden brown. Add the dressing to romaine lettuce leaves and coat thoroughly. Sprinkle the croutons and some grated Parmesan cheese on top.
Expert Insight
According to the "Joy of Cooking," the original Caesar salad was made with whole salad leaves and eaten with the fingers. Most adaptations suggest tearing up the leaves.
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