Caesar Salad

The Caesar salad is one of those great American inventions which actually comes from Tijuana in Mexico, although admittedly from a hotel that catered for gringos rather than local peons. It was popularized in Chasens restaurant in New York, and now can be found across the States in all sorts of nasty and synthetic variations on the theme: bought packets of industrially produced garlic croutons, for example, which give off a halitotic whiff when opened; jars of instant, lo-cal’ Caesar dressing - the litany of horror and degradation has no end. This is the real thing. Once eaten, you will become a Caesar salad aficionado, curling your lip at poor imitations.

For those who do not like anchovies (and apparently some people don’t), omit them from the individual plate. Please note, however, that without anchovies it is not a proper Caesar salad.

Read more


  • 1 large head of Cos lettuce (called Romaine in America)
  • at least 55g/2oz piece of Reggiano Parmesan cheese
  • 4 thin slices of baguette or white bread
  • 3 garlic cloves
  • 2 egg yolks
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6tbsp extra virgin olive oil
  • 55g/2oz canned anchovy fillets in oil, drained


  • salad spinner
  • grater
  • frying pan


Mise en Place

Discard the outer lettuce leaves and rinse those remaining, then spin dry • Grate the cheese • Cube the bread.


In the bottom of large serving bowl, mash the garlic to a pulp, then whisk in the egg yolks, the Worcestershire sauce and some pepper. Whisk in the lemon juice.

In a thin steady stream, beat in 4 tablespoons of the olive oil. Then add the grated cheese and stir until sauce is creamy and uniform.

Heat the remaining oil in a frying pan and fry the bread until crisp.

Add the lettuce leaves to the bowl and toss to coat them evenly with dressing.


Arrange the dressed leaves on individual plates and strew with croutons and anchovies. Pass more Parmesan cheese at the table.