By KATIE WORKMAN
It’s been 100 years since Caesar salad was invented on July 4th in a restaurant in Tijuana, Mexico. And it’s stuck around.
The original is credited to Italian immigrant Cesar Cardini, who introduced it in the dining room of his restaurant, Caesar’s Place, in 1924. Since then, the salad has been flexible enough to accommodate a wide variety of toppings and ingredients.
My recipe is inspired by an ingenious Caesar dressing created by Brooklyn restaurateur Frank Falcinelli. It relies on mayonnaise, which has cooked eggs embedded in it, so if you have concerns about using raw egg yolks in your dressing, your worries are put to rest.
Even if you think you don’t like anchovies, you should still try a small amount, which gives Caesar dressing its inimitable flavor. The only reason to omit them is if you’re a vegetarian (and vegetarians beware: Worcestershire sauce also contains anchovies, so replace them with soy sauce).
Top this Caesar salad with sliced chicken, a piece of grilled salmon or tuna steak, or poached or grilled shrimp for a restaurant-worthy entrée. You can also wrap it up.
CESAR SALAD
Ingredients for croutons (optional):
2 cups cubed firm day-old white bread (about 3/4 inch thick)
¼ cup extra virgin olive oil
1 clove of garlic (pressed in a garlic press or very finely chopped)
½ teaspoon kosher salt
For the Caesar dressing:
¼ cup mayonnaise
2 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice (depending on how lemony you like it)
½ teaspoon Worcestershire sauce
1 anchovy, rinsed and very finely chopped or 1/2 teaspoon anchovy paste (plus optional additional whole anchovies to garnish individual servings)
1 clove of garlic (pressed in a garlic press or very finely chopped)
¼ teaspoon kosher salt (or to taste)
Freshly ground pepper to taste
1 tablespoon of water
For the salad:
4 romaine lettuce hearts (or 2 whole heads; rinsed and dried)
½ cup freshly grated Parmesan cheese
Directions
1. Make the croutons, if using: Preheat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet. Mix the olive oil, garlic and salt in a small bowl, then pour the mixture over the bread cubes and toss to coat the bread. Bake for 12 to 14 minutes, until the bread is golden and toasted. Set aside.
2. Make the dressing: In a blender or food processor, add the mayonnaise, olive oil, lemon juice, Worcestershire sauce, anchovies (if using), garlic, salt, pepper, and water, and blend until well combined (or simply shake everything into a tightly sealed jar).
3. Make the Caesar salad: Tear or thinly slice the romaine lettuce hearts and place in a large serving bowl (you should have about 8 cups). Pour about 2/3 of the dressing over the top and toss. Sprinkle the cheese on top and toss again until well combined. Add more dressing if needed, but don’t drown it. The remaining dressing can be refrigerated for up to 5 days. Top the salad with croutons, if using, before serving.
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Katie Workman is a regular food writer for The Associated Press. She has written two cookbooks focused on home cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. You can reach her at Katie@themom100.com.
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