How to Prepare Great Caesar Salads
One of my favorite salads and one that I usually request when dining out is Caesar Salad. I remember dining at a couple of restaurants in New York City where they made the Caesar Salad table side with such flair and showmanship. Now, you are lucky if they make the dressing from scratch.
A popular and classic Caesar salad typically consists of romaine lettuce, croutons, Parmesan cheese, lemon juice, olive oil, garlic, Worcestershire sauce, and black pepper. It is named after its creator, Caesar Cardini, an Italian-American chef.
The salad is prepared by tearing or cutting romaine lettuce leaves into bite-sized pieces and placing them in a bowl. The dressing is made by whisking together olive oil, lemon juice, minced garlic, Worcestershire sauce, and black pepper. The dressing is then drizzled over the lettuce, and the salad is tossed to ensure even distribution of the dressing.
Traditionally, Caesar salad is garnished with anchovies, but they are sometimes omitted or substituted with other ingredients for personal preference. Croutons, which are small, toasted bread cubes, are added to provide crunch and texture to the salad. Finally, the salad is topped with shaved or grated Parmesan cheese for additional flavor.
Caesar salad is often served as a side dish or a main course by adding grilled chicken, shrimp, or other protein sources. It has become a popular and widely enjoyed salad worldwide due to its simple yet delicious combination of ingredients.
The Caesar salad has a fascinating history linked to its creator, Caesar Cardini. Here’s a brief overview of the salad’s origin story:
In 1924, Caesar Cardini, an Italian-American chef, owned a restaurant in Tijuana, Mexico, called Caesar’s Place. It was a popular destination for Americans who wanted to enjoy alcoholic beverages during Prohibition in the United States. On July 4th of that year, the story goes that Cardini’s restaurant was particularly busy with patrons.
Legend has it that on that day, the kitchen supplies were running low, and Cardini had to devise a dish using the available ingredients. He prepared a salad using romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, lemon juice, Worcestershire sauce, and black pepper.
Cardini wanted to create a spectacle for the diners, so he prepared the salad tableside. He used the whole romaine lettuce leaves, coated them with the dressing, and tossed the salad using his hands. The salad was served as a whole leaf, which diners tore apart with utensils.
The salad was an instant hit, and its popularity grew as visitors to Tijuana spread the word about this unique creation. Cardini’s Caesar salad gained attention, and soon it became a favorite among Hollywood celebrities and prominent figures, further enhancing its reputation.
Over time, the Caesar salad recipe was modified and adapted by different chefs and restaurants, leading to variations in the dressing and additional ingredients. Today, you can find many interpretations of the Caesar salad, ranging from the traditional version to versions with added ingredients like grilled chicken, bacon, or avocado.
Despite its evolution, the Caesar salad remains a classic and beloved dish enjoyed by people worldwide.
The classic ingredients of a Caesar salad include:
Romaine lettuce: Crisp and sturdy lettuce leaves are typically used as the base of the salad.
Croutons: Small, toasted bread cubes provide crunch and texture. They can be made from regular bread or specifically seasoned for Caesar salads.
Parmesan cheese: Shaved or grated Parmesan cheese is sprinkled over the salad to add a savory and nutty flavor.
Caesar dressing: The dressing is a critical component of a Caesar salad. It typically consists of the following ingredients:
- Olive oil: Provides richness and flavor.
- Lemon juice: Adds tanginess and brightness to the dressing.
- Garlic: Minced or finely chopped garlic adds a distinctive and pungent flavor.
- Worcestershire sauce: Contributes a savory and slightly tangy taste.
- Anchovies (optional): Traditional Caesar dressing includes mashed anchovies, or anchovy paste for a unique umami flavor. However, they can be omitted or substituted if desired.
- Raw egg yolk
- Black pepper: Ground black pepper adds a touch of spiciness.
Additional ingredients are sometimes incorporated into Caesar salads to enhance their flavor and make them heartier, such as:
- Grilled chicken: Sliced or grilled chicken breast can be added to transform the salad into a main course.
- Shrimp: Cooked and chilled shrimp can be added for a seafood twist.
- Bacon: Crispy bacon bits or crumbled cooked bacon can provide smokiness and additional texture.
- Avocado: Sliced or diced avocado adds creaminess and richness to the salad.
It’s worth noting that variations of the Caesar salad may include other ingredients according to personal preference or regional adaptations.
The raw egg yolk helps emulsify and thicken the dressing, giving it a creamy texture. However, due to concerns about food safety and the potential risk of salmonella from raw eggs, many modern recipes and variations of Caesar salad dressing use pasteurized eggs or omit the raw egg altogether.
Some recipes suggest using mayonnaise as a substitute for the raw egg yolk to achieve a similar creamy consistency.
If you choose to use raw eggs in your Caesar salad dressing, it’s advisable to use fresh, high-quality eggs from a trusted source and handle them safely to minimize any potential health risks. Alternatively, you can explore various egg-free or pasteurized egg alternatives for the dressing if you have concerns about consuming raw eggs.
A coddled egg can also be used, giving the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg?
Easy, bring a small pot of water to a fast boil and gently place the egg into it and cook for 60 seconds. Remove the egg from the water and cool off under cold water to stop the cooking process.
You can buy a variety of bottled Caesar Salad dressings in your grocery store, even one with a photo of Chef Cardini on it, but none are as good as homemade.
The recipe below is not Cardini’s original but one given to me by a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own.
It’s easy, and the taste is far better than that of any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.
Caesar Salad Recipe
Ingredients
For the Croutons
- 2 cloves garlic large
- 1 pinch salt
- 3 tablespoons olive oil virgin
- 2 cups French baguette slices cut up into ½ inch cubes, white bread works too
For the Salad
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 1 clove garlic crushed
- 1 pinch salt
- ½ teaspoon freshly ground pepper
- 1½ teaspoons anchovy paste or 4 flat anchovies
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil virgin
- 2 heads romaine lettuce outer leaves removed
- ⅓ cup Parmesan cheese grated
Instructions
For the Croutons
- Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly.
- Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.
For the Salad
- Bring a pot of boiling water to boil, add egg and cook for just 60 seconds....NO MORE. This is coddling the egg. Remove the egg from the water and let it cool off. You can also run the egg under cold water to stop the cooking process.
- Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl.
- Crack the coddled egg and add to these ingredients. Whisk until smooth.
- Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.
To Serve
- Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).
- Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again.
- Serve on chilled plates.
26 Responses
Please spell correctly the name of what you are representing:
Caesar Salad
Thanks for the catch – RG
How rude!
To Cheri: There is nothing rude about informing someone when they make a mistake! I appreciate it.
To R.G., I love this recipe! It’s my favorite Caesar Salad. I’ve been making it for many years.
You say caesar, I say cesar…
Whatever…
I just loved the story, but more importantly, the recipe is very good.
I made my dressing with the anchovy and It was great!
This was the first time I stumbled upon your website, but I will return soon to check out more of your recipes. Hope they all are good as this one is!
Cheers!
Nicoletbfrom holland
Ps might you wonder why you get so little response…..this captcha is a real challenge
This recipe is as good as my uncle’s, who used to work in a fancy restaurant. I’ve been making it for a couple of years, and it never gets old. Thanks for sharing.
Love this. It’s the first time I’ve ever made Caesar salad with my own homemade croutons. Lots of compliments…Thank you
Thank you! Very good with balsamic vinegar instead of Worchestershire!
I have a recipe that includes red wine vinegar and Worcestershire sauce, plus you only use the egg yolk, no white. Very good. I’ve never tried it with capers, that sounds good.
When coddling the eggs you say remove from heat and let cool off. Do you mean remove the eggs from water and let cool off or do you mean remove the pot of water with the eggs and let cool off?
Edna, it is my understanding you remove the egg from the water and run it under cold water to stop the cooking process. – RG
Most delicious !
I also used balsamic vineger great choice ! ! !
I blog often and I truly appreciate your information.
Your article has really peaked my interest.
I am going to take a note of your site and keep checking for new details about once per week.
I opted in for your Feed too.
Thank you for giving such precise instruction on the method!
an excellent recipe.
I’ve made this salad several times now. Every time I make it I get rave reviews–especially when I make the croutons, too. Never skimp on the garlic!
Perhaps this is a stupid question, but how long does the dressing last in the fridge? After making this my SO hates store variety caesar and I’d like to be able to make some and leave it in the fridge for a week or two.
Hi Sasha, I wouldn’t leave it for more than a couple of days but that’s me. I suggest you make as much as you need for your salad each time you make it because there are no preservatives in it.
Wooden bowl for sure:
For the salad: rub the bowl with the garlic ,then assemble the dressing and then the salad.
The Sea Wolf Restaurant, 41 Jack London Square,Oakland,California. -1951 to 1985.
At table only!
a. puccini
I think this site has very wonderful composed subject matter posts.
Stumbled upon this recipe while searching for the perfect Caesar salad, and I’m glad that I can finally call off the search.
Absolutely LOVED the result, the touch of capers is genius!
I enjoyed your writing, and will definitely start following your blog.
Thank you for sharing the recipe!
Talya 🙂
Thanks Talya, much appreciated. Happy Holidays
I live in Tijuana…I need to go to the restaurant where the salad was created
Thank you , sounds delicious !
Thanks for the recipe. I have had the original in Tijuana and created the tableside. I don’t usually eat mustard or anchovies, but the creation was fabulous. Also, the Beef Wellington is worth the wait 🙂
Do You have to exactly have dijon mustard or can you have another type?
Hi Jacquelyne, I like dijon for this recipe but you can try something else if you like a different mustard better. Over time you may try several different mustards to decide which you like best. Everyone’s tastes are different. Let me know if you come up with one you like better.
This is not Caesar salad!
If you add ANY anchovies, beyond those in the Lee
& Perrins Worcestershire sauce, then it becomes “Aviators salad”.
ALL true caesar salad dressings MUST be made into the romaine lettuce, and eaten on the spot. ANY “Caesar” dressings made and bottled are NOT Caesar salad dressings, including those marketed as “Cardini’s Original”.
The Caesar salad is a Mexican invention, created by one of Cardini’s chefs, who’s name I will not print here. I have the original dressing recipe, given directly to my grandfather in 1922, before he died in the crash of a US Navy airship.
I am in demand as a Caesar salad chef at friends’ parties, etc. I am thoroughly addicted to CS and eat it several times a week.
For an addition to it (making it non-original, but really delicious) mix Asiago cheese to the Parmesan. NEVER use ANY vinegar if you want to keep it original.
The raw or coddled egg is a must. As in the true original (Not served the first night when Cardini needed quick foodm but perfected later), I let my garlic oil reprosaire for a few days before using, to improve on the flavor.
Always use Lee & Perrins Worcestershire sauce and Coleman’s dried mustard.
I rarely use croutons, but when I do, they are homemade and cooked in garlic oil, with salt & pepper.
I love all the varieties of “Caesar” salad recipes, however, and I have tried all of them, including this one here, which is delicious!! Keep em’ coming!!
Fred
Okay