Caesar Salad
When Caesar Cardini, an Italian immigrant who owned and operated a restaurant in Mexico (just over the border from San Diego), was running low on food he concocted this salad from what was left in the kitchen after a busy 4th of July in the year 1924. He made the salad tableside, tossing the romaine lettuce with the dressing just prior to serving. The dramatic flair from the tableside preparation and the addictive dressing became wildly popular. Stars of film would drive all the way from Hollywood to Mexico just to have Caesar’s famous salad. The word spread and soon the Caesar Salad became the world’s most well-known salad.
Ingredients
- 1 1/2 cups olive oil
- 3 cloves garlic peeled and smashed
- 8 oz french bread or stale crusty Italian, cut into 1" cubes
- 1 tbsp lemon juice fresh
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce such as Tabasco
- 4 anchovies oil-packed filets, drained and roughly chopped
- Kosher salt to taste
- black pepper freshly ground, to taste
- 12 oz romaine lettuce inner leaves only
- 1 egg lightly beaten
- 1 cup Parmesan cheese finely grated
Instructions
- Heat 1 cup oil and 1 clove garlic in a 12" skillet over medium heat. Add bread, and cook, tossing often, until golden brown and crisp, about 5 minutes. Transfer to paper towels to drain, and set aside.
- Rub remaining garlic over inside of a large wooden serving bowl, and leave in bowl. Add juice, Worcestershire, hot sauce, anchovies, and salt and pepper, and whisk until anchovies are broken down. Add remaining oil, and whisk until just blended.
- Add lettuce leaves, and toss to coat in dressing; drizzle egg over leaves, and toss again until evenly coated. Add reserved croutons, Parmesan, and salt and pepper, and toss until evenly combined; serve immediately.
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