Caesar Salad

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

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.

Ingredients

    Method