Caesar Salad

The Caesar Salad was created in 1924 in Caesar’s Restaurant located in Mexico. It was first called the Aviator Salad and contained no anchovies in it. The anchovies were added in the 1930′s. It was also served as a finger food to be eaten with your hands. Usually the Romaine lettuce leaves were served whole not torn into pieces.

This salad was concocted one weekend at the restaurant when Caesar Cardini was short of ingredients. At fine restaurants this salad is prepared at the table in front of the customer. The salad became very popular in restaurants after World War II. Many gourmet magazines published recipes, on how to make it at home. It was a simple, tasty salad than many famous people were known to order.

Caesar Salad

This tasty salad should not be made ahead but just before you plan to serve it. The taste will be fresher.

Ingredients needed:

  • 2 egg yolk separated from whites
  • 3 tablespoons of fresh lemon or lime juice
  • 1 teaspoon Worcestershire sauce
  • 2 fresh garlic clove minced
  • 1 tablespoon good quality Dijon mustard
  • 1 cups extra virgin olive oil
  • 1/2 teaspoon of hot sauce
  • 2 canned anchovy fillets mashed
  • 2 small heads romaine lettuce
  • 1/2 cup Fresh Parmesan cheese grated
  • 1 bag of good quality croutons


1. In a small metal bowl crack the egg and separate the yolk from the white. Let white drip into small pan using the shell to keep egg yolks. Put the egg yolks in a medium size metal bowl.
2. Add the Dijon mustard to the bowl with the egg yolks. With a whisk blend the ingredients into a uniform consistency.
3. Drizzle the extra virgin olive slowly into mixture whisking as you go. Do this slowly adding a little at a time until you use up the one cup. Keep whisking keeping the mixture a smooth paste. Add more if needed.
4. Cut and squeeze the lemon or lime juice into small bowl. Remove any seeds. Add the juice to mixture and whisk until well blended.
5.Remove two anchovy filets from can put on small plate. Mash them well with fork before adding to mixture. Whisk the ingredients to blend and spread flavors evenly into the dressing.
6. Add the Worcestershire sauce and hot sauce to the dressing whisking to blend.
7.Peel the garlic and Press the two cloves of garlic through a garlic press and put into the dressing. You can also use minced garlic from the jar too.
8. Using a grater, to grate 1/2 cup of Parmesan cheese on a plate. Use 1/4 cup in the dressing. Keep whisking to incorporate the flavors in the dressing. The dressing should be smooth not lumpy.
9. Take Romaine lettuce and cut ends off and discard. Tear leaves into bite size pieces and wash in a salad spinner or colander. Be sure to remove all moisture from leaves they should be dry. Use paper towel to dry if needed.
10. After that you can add the romaine lettuce to the dressing a little at time. Use gloves and mix with your hands. Cover the leaves completely.
11. Finally add the rest of grated parmesaen cheese and top with croutons. Serve immediately.

Serves 4

More Caesar Salad Tips

If you plan to serve the salad later make the dressing and refrigerate until use. This is safer than letting an raw egg yolk stand at room temperature. Prepare the romaine lettuce just before you plan to serve it then mix it with dressing. Don’t cut the lettuce with a knife because it can get brown so tear with your hands when preparing.

Use a salad spinner to wash leaves because it spins all the moisture out. For squeezing lemons squeeze through a small mesh sieve to remove seeds. You can also use grated Romano cheese instead of Parmesan. Add cooked bacon crumbled if you like the flavor to the recipe. About 1/4 cup is enough.

The fresher the ingredients the better the taste of the salad. Use anchovy paste if you do not want to mash the fillets. You can add more anchovy paste or fillets if you want stronger taste.