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Caesar Salad
Caesar Salad is a traditional Mexican recipe for a classic salad of romaine lettuce greens and garlic croutons in an egg, mustard, capon, oil, garlic and lemon juice dressing. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Caesar Salad.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesBread RecipesCheese RecipesMexico Recipes
This salad was first created in 1924 by the Italian chef, Caesar Cardini for his restaurant in Tijuana, Mexico. It became a bit of a showpiece, as the salad was prepared and served right at the table. It should be noted that though anchovies are commonplace in the dressing today, the original Caesar Salad did not contain them.
Fresh garlic croutons are essential and, personally, I think that coddled eggs give a smoother dressing than raw eggs.
Ingredients:
For the Croûtons:
2 large garlic cloves, crushed and finely minced
pinch of sea salt
3 tbsp extra-virgin olive oil
150g French baguette, sliced into 1cm rounds and cut into 1cm cubes
For the Salad:
1 large, fresh, egg
1 tsp Worcestershire sauce
3 tbsp freshly-squeezed lemon juice
1 medium garlic clove, peeled and crushed
pinch of salt
1/2 tsp freshly-ground black pepper
4 anchovy fillets, minced (optional)
1 tsp capers, drained and minced
1 tsp Dijon mustard
80ml extra-virgin olive oil
2 medium romaine lettuce
5 tbsp finely-grated Parmesan cheese
Method:
Begin by making the croutons. Combine the bread dice, garlic, salt and oil in a bowl. Mix well until the bread cubes are evenly coated. Turn the mixture onto a baking tray and spread the bread pieces out evenly. Transfer to an oven pre-heated to 170°C and bake for about 8 minutes, or until the bread is dry and coloured an even golden brown (I like to stir half way through). Remove the bread from the oven, turn into a bowl and set aside to cool. If liked, the croutons can be stored in an air-tight tin or jar for a couple of weeks.
Next, coddle the egg. Bring a pot of water to a boil, add the egg (still in its shell) and cook for EXACTLY 45 seconds. Remove with a slotted spoon and set aside to cool.
In the meantime, whisk together the Worcestershire sauce, lemon juice, garlic, salt, black pepper, anchovies (if using), mustard and capers in a bowl. Whisk well to combine then crack in the egg and beat until the dressing is smooth.
Now, whilst whisking constantly (I use a stick blender with a balloon whisk attachment) slowly drizzle the oil into the other dressing ingredients. Continue beating until all the oil has been incorporated and the dressing is smooth.
Tear the romaine lettuce into strips about 4cm wide. Place these in a large bowl and pour over half the dressing. Toss to combine then drizzle over the remaining dressing. Scatter over the Parmesan cheese and the croûtons and toss once more to combine.
Lift portions of the salad onto chilled plates and serve immediately.
