Caesar’s Salad is neither American nor Italian, but Mexican. A chef named Cesare Cardini created its recipe on July 4th, 1924, in the city of Tijuana, Baja California.
Cesare Cardini was a former Italian air force pilot who moved to Mexico after WWI, where he decided to establish a restaurant with his brother Alessandro.
It is said that Cesare found inspiration in a salad originally prepared in his hometown, located near Lake Maggiore, in northern Italy.
It is important to point out that the original recipe does not include chicken or anchovies!
10 Romaine lettuce leaves
60 ml (4 tsp.) Extra Virgin Olive Oil
1 Tbsp. lemon or lime juice
1 Tbsp. Worcestershire sauce
1 garlic clove
50 grams Parmesan cheese
Salt to taste
Black pepper, freshly ground
100 grams dry or stale bread slices
1 garlic clove
2 Tbsp. Olive Oil
Wash and dry the lettuce leaves.
Place the egg in boiling water and cook for about one minute. Take it out and cover with cold water right away.
Rub the garlic clove around the salad bowl, on all sides and on the bottom. Sprinkle with salt and pepper. (You can use the garlic clove left over from the croutons). Place the lettuce leaves in the bowl.
Add the lemon or lime juice to the lettuce, plus the Worcestershire sauce, and mix gently. Crack the egg into the salad bowl with the lettuce. (It should be a bit wet)
Sprinkle Parmesan cheese and olive oil on the lettuce and mix well with two large spoons, making sure the vinaigrette covers all the leaves evenly. Finally, add the croutons and serve immediately with a bit of additional Parmesan cheese on top.
Prepare the croutons first, as follows:
Pre heat the oven at 180 degrees with heat above and below.
Take the peeled garlic clove and rub the bread slices. Cut the slices into small cubes.
Mix 2 Tbsp. Extra Virgin Olive Oil with the salt, pepper, thyme and a pinch of sweet paprika. Toss the bread cubes with this mixture until evenly coated. Place the croutons on a baking tray and cover with waxed paper or aluminum foil. Bake for about 5 minutes or until golden. Remove the croutons from the oven and set aside.
Enjoy! Bon apetit! Or as we say in Mexico: “¡Buen provecho!”