Recipes @ How to Make Caesar Salad 101

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Saturday, February 4, 2012

How to Make Caesar Salad 101

Caesar Cardini is credited for creating the famous Caesar salad. Find out how to prepare this restaurant staple at home.

Each ingredient in a Caesar salad has its own unique contribution to the final product. The sharp Parmesan cheese, the salty anchovies, the tang of fresh lemon juice, the spiciness of garlic and the crunchy texture of the romaine lettuce create a medley of flavors that have appealed to countless North Americans who have sampled this salad as least once in a lifetime. To top it all off, Caesar salad wouldn't be complete without the crusty croutons that add the finishing touch to this composed salad.

The origins of Caesar salad is somewhat peculiar. Caesar salad shares no historical significance to the great Julius Caesar, although it's tempting to think so. The salad actually was named after Caesar Cardini, who devised it in his restaurant in Tijuana, Mexico in 1924. History suggests that Cardini put together this salad when he realized one night that he had nothing in his kitchen to serve his hungry diners except for some romaine lettuce, eggs, stale bread and cheese. Not wanting to disappoint, Cardini created a composed salad on the spot, and the Caesar salad was born.

This restaurant staple can easily be made at home. For the best flavors, use only the freshest ingredients possible. Even the croutons should be made with fresh, not stale, bread.


Homemade Caesar Salad

Makes 6 servings

  • 2 cloves garlic
  • 2 anchovy fillets
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 2 heads romaine lettuce, inner leaves washed and dried well
  • 1 recipe Croutons (recipe follows)
  • 1 cup freshly grated Parmesan cheese, plus additional cheese for garnish

  1. Place the garlic, anchovy fillets and salt in a large salad bowl. Using a fork, mash the garlic, anchovy fillets and salt together to form a paste. Whisk in the lemon juice, Worcestershire sauce, Dijon mustard and egg yolk. Gradually whisk in the vegetable oil.
  2. Tear the romaine lettuce leaves into 1 1/2-inch to 2-inch pieces. Add the croutons, romaine and cheese to the bowl. Toss well. Garnish with additional grated Parmesan cheese. Serve immediately.
Note: Raw eggs should be not be used in food prepared for babies, the elderly, pregnant women, young children or anyone whose immune system is compromised.



  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 10-inch loaf Italian bread, crusts removed, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

  1. Preheat oven to 400 degrees F. In a large bowl, whisk together the butter and olive oil. Add the bread cubes, and toss to coat. Add salt and pepper; toss to combine.
  2. Spread the bread cubes in an even layer on a baking sheet. Bake until golden brown, about 10 to 12 minutes. Remove from oven, let cool and set aside until ready to use.

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