Name: Caesar Salad
Yield: Serves 6
Cuisine: American
Ingredients: 3 heads of romaine lettuce, outer leaves removed, washed, dried, and cut in half; Sea salt; 10 grinds of black pepper; 12 fresh basil leaves; Juice of 1 Meyer lemon; 4 tablespoons (25 g) grated Parmesan cheese; 1 baguette, cut in half lengthwise; 1 clove garlic, halved, plus 2 cloves smashed; 2 tablespoons plus ¼ cup (60 ml) olive oil; 2 egg yolks; 4 anchovy fillets, two chopped roughly, and two torn for garnish; ¼ cup (60 ml) avocado oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Is this an Italian salad? I say, but of course! The salad originated at the Hotel Caesar in Tijuana, a serious watering hole that served Italian food. Rumor has it that it was invented for a dignitary, perhaps a movie star. The rest of the story is murky at best. My mother was infatuated with this dish. Visiting Hotel Caesar in the early 1960s, she learned the recipe firsthand.

The Caesar of the story was an Italian immigrant from Piedmont. The story goes that his daughter was worki