Caesar Salad

Name: Caesar Salad
Yield: Serves 4–6
Cuisine: American
Ingredients: a dash of Worcestershire sauce; 1 oz (25 g) freshly grated parmesan; 6–8 tablespoons (6–8 X 15 ml spoon) olive oil; 3 tablespoons (3 X 15 ml spoon) lemon juice; salt and freshly ground black pepper; 4 thick slices of white bread; 2 small cos lettuces; 6–8 tablespoons (6–8 X 15 ml spoon) sunflower or groundnut oil; 2 eggs; 1 teaspoon (5 ml spoon) garlic, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

Caesar Cardini made this salad famous at his restaurant in Tijuana in the 1920s. He would assemble it before his guests, breaking the eggs over the lettuce and scooping it up theatrically to mix in all the delicious fresh ingredients. It makes a wonderful first course.

Ingredients

2 small cos lettuces
4 thick slices of white bread
6–8 tablespoons (

Americas
United States
Mexico
Tijuana
Fish course
Pescatarian

Method

Separate the lettuce leaves, wash and dry them and place in a clean cloth in the refrigerator. Cut the crusts off the bread and cut into ½-inch (1 cm) cubes. Heat the oil in a pan; when very hot, add the bread croûtons and fry until golden. Remove the pan from the heat and add the garlic. Stir the croûtons with the garlic in the hot oil and then remove them to kitchen towelling to drain.