The original Caesar salad was created in 1924, by Caesar Cardini, who was an Italian Restautanteur in Tijuana, Mexico.
- 3 cups croutons
- 3 garlic cloves, crushed
- 1 cup extra-virgin olive oil
- ½ tsp salt
- 2 eggs
- 1 head romaine lettuce
- Black pepper
- 2 tbs fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ tbs Dijon mustard
- ½ cup Parmesan cheese
- 8 anchovy fillets (or anchovy paste)
- Bowl of ice water
1. Trim the romaine lettuce leaves. Tear into pieces, wash and drain the lettuce, roll it in a towel and refrigerate for 30 minutes to crisp the leave.
2. 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.
3. Put 2 cups of water in a small pan to boil over high heat. Add the eggs and cook for 1 minute–No more!
4. Chill the eggs in ice water to stop the cooking. Set the eggs aside.
5. Add the anchovy fillets and mash with the spoon.
6. In the bowl add the remaining olive oil, lemon juice and Worcestershire sauce. Mix well with a wire whisk.
7. Break in the eggs and whisk again until the dressing is creamy.
8. Toss in lettuce, Parmesan cheese and croûtons.
9. Serve from the bowl.