Caesar salad

Name: Caesar salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: Mexico
Ingredients: 2 egg yolks; 2 small cloves garlic, crushed; 200 g (6½ oz) Parmesan, finely grated; 1 teaspoon Worcestershire sauce; ½ teaspoon brown mustard seeds; 6 tablespoons olive oil or unsalted butter; 8 slices white bread; 1 tablespoon lemon juice; 90 g (3 oz) anchovy fillets, chopped; 55 g (1¾ oz) Parmesan, finely grated; 3 baby cos or 4 little gem lettuces; 90 ml (3 fl oz) olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

This salad is often thought of as an American dish, but it was actually created by Caesar Cardini in Tijuana, Mexico, in the 1920s. This main-course version is served with Parmesan crisps.

Ingredients

Parmesan Crisps

200 g (6½ oz) Parmesan, finely grated
½ teaspoon brown

Americas
Mexico
United States
Pescatarian

Method

Preheat the oven to moderate 180°C (350°F/Gas 4).
To make the Parmesan crisps, line a baking tray with baking paper. Using a quarter of the Parmesan, sprinkle two long; thin triangular shapes onto the prepared tray. Sprinkle with black pepper and a quarte