Classic
Caesar Salad Recipe

This is definitely my favorite Caesar Salad Recipe, but do feel free to tweak the ingredients to suit your own taste. For example, some people swear that the anchovies are essential whereas others believe that they ruin it! And if you are wary about using raw egg in the salad dressing, you can if you prefer substitute it with 1 to 2 tablespoons good quality mayonnaise.

Although traditionally made with Romaine lettuce, you can use your own preferred variety, but just make sure they are really crisp - limp leaves would be the ruin of this classic, Caesar salad recipe!

Gourmet food........the EASY way!

Classic Caesar Salad

1 bag (about 10oz/280g) ready washed, crisp salad leaves eg Romaine, Iceberg or Cos
2oz/50g tin anchovy fillets, drained (retain the oil for the dressing)
1½ oz/40g Parmigiano Reggiano, shaved

FOR THE CROUTONS
2oz/50g white bread, crusts removed
1 tablespoon olive oil
1 tablespoon finely grated Parmigiano Reggiano
1 clove garlic, crushed or minced

FOR THE DRESSING
1 large egg
1 clove garlic, peeled
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
dash Worcestershire sauce
about 5fl oz/150ml extra virgin olive oil
salt and freshly milled black pepper

NOTE: Because the dressing in this Caesar salad recipe contains raw egg, it must be refrigerated and used the same day. If you are wary of serving raw egg, substitute 1 to 2 tablespoons good quality mayonnaise.

METHOD

• Preheat the oven to 350°F/180°C/gas mark 4.
  

• For the croutons, firstly cut the bread into ½/10mm cubes.
  

• Now in a bowl combine the olive oil, garlic and Parmigiano and toss the cubes of bread in the mix until evenly coated. Then spread onto a baking sheet and bake for about 10 minutes until crisp and golden, turning occasionally. Allow to cool completely.
  

• To make the dressing, place the egg, garlic, lime juice, mustard, Worcestershire sauce and 2 anchovy fillets in the bowl of a food processor. Blend the ingredients until smooth. With the blender still running, now slowly add the reserved oil from the anchovies and enough olive oil to achieve the desired consistency. Taste the dressing and season as required with salt (if needed) and freshly milled black pepper. Refrigerate until required.
  

• When you are ready to serve, place the salad leaves in a large salad bowl. If necessary, break up any large leaves. Snip the anchovy fillets onto the leaves and toss to distribute. Pour over the dressing and toss again to coat all of the leaves. Now add the Parmigiano shavings and toss again. Finally sprinkle over the croutons.

Did you Know? The original Caesar salad recipe was created by
Caesar Cardini back in the 1920's. Cardini, an Italian born Mexican owned a restaurant in Tijuana, Mexico, and it is claimed that he created the dish on 4th July 1924 when a rush had depleted the kitchen supplies, and he had to make do with whatever he could find! And so was created, one of the all-time favorite, American classics.....Caesar salad!

To go from my Caesar Salad Recipe to
My Recipe for Waldorf Salad
CLICK HERE