Caesar Salad

Caesar Salad

Make a classic Caesar salad as a side dish or a main meal.

Did you know that the original Caesar salad was created in 1924, by Caesar Cardini. Cardini was an Italian restaurateur in Tijuana, Mexico. A bit of food trivia to impress your guests.

Caesar Salad


  • 3 cups croûtons
  • 3 garlic cloves, crushed
  • 1 cup extra-virgin olive oil
  • 1/2 tsp salt
  • 2 eggs
  • 1 head romaine lettuce
  • black pepper, freshly ground
  • 2 Tbs fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 Tbs Dijon mustard
  • 1/2 cup Parmesan cheese, freshly grated
  • 8 anchovy fillets*
  • bowl of ice water


  1. Trim the romaine lettuce leaves. Tear into pieces (about 1").
  2. Wash and drain the lettuce, roll it in a towel and refrigerate for 30 minutes to crisp the leave.
  3. Mash the cloves against the sides of the bowl with the back of a wooden spoon with 4 Tbs of oil and 1/4 tsp salt.
  4. In a small pan bring 2 cups water to a boil over high heat. Add the eggs and cook for 1 minute--No more!
  5. Chill the eggs in ice water to stop the cooking. Set the eggs aside.
  6. Add the anchovy fillets and mash with the spoon.
  7. In the bowl add the remaining olive oil, lemon juice and Worcestershire sauce. Mix well with a wire whisk.
  8. Break in the eggs and whisk again until the dressing is creamy.
  9. Toss in lettuce, Parmesan cheese and croûtons.
  10. Serve from the bowl.

*--If you are not an anchovy fan try a tsp of anchovy paste. It has a milder flavor than anchovy fillets.

Note: Traditionally Caesar salad is made in and served from a wooden bowl. Shrimp makes a fantastic topping to Caesar salad, especially if you have forgone the anchovies.

Bella Italian Food Recommends

Mountain Woods 4 Piece Cherry Rim Caesar Salad Set
A fun bowl, perfect for serving guests. It also saves space at your dinner table. The elegant natural wood bowl is accented with cherry wood on the lip. The set includes one 14 inch main server bowl, one 27 inch stand with 3 legs, and one set of salad utensils.

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This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.