The Classic Caesar Salad Recipe

The Classic Caesar Salad Recipe

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The Caesar salad is a classic recipe that will always be a favorite due to its creamy, savory, zesty, and crunchy combination of palatability.

I’ve often thought the Caesar salad was invented in Rome, during Julius Caesar’s reign in Italy. (I hope I was not the only one out there who thought this.) In fact, the Caesar salad originated in Tijuana, Mexico by a French-inspired Italian chef who immigrated to the United States.

Caesar Cardini from Lago Maggiore, Italy, moved to northern California in the 1910s to open a restaurant. He partnered with a man named William Brown, and opened up his first restaurant called Brown’s Restaurant in Sacramento.

Years later he moved down to San Diego to open up his own French restaurant. However, due to the Prohibition instituted in the US by the ratification of the 18th Amendment to the US Constitution, Caesar opened up several restaurants in Tijuana, Mexico to avoid the new restrictions and serve alcohol.

Tijuana was the place to be among the elites and celebrities. Often overbooked and running out of ingredients due to the influx of American guests, Chef Caesar had to improvise with his remaining ingredients. Throwing together romaine, eggs, croutons, Parmesan cheese, olive oil, garlic, Dijon mustard, and Worcestershire sauce together he created the Caesar salad. Caesar’s daughter, Rose Cardini claims that on July 4th, 1924 was the exact date her father created the salad. With its table side service and deliciousness, it became an instant hit with the locals, celebrities, and elites.

Creating the iconic Caesar salad was simple and quick. However, after researching the 5Ws + H of this recipe gave me new appreciation for the dish. I believe the simple coating of the dressing, with garlic croutons, with romaine and lettuce, with a little bit of Parmesan cheese on top is the perfect way to enjoy this classic salad.

*With all The Journey posts, which will explain the 5Ws+H and go deeper than just the recipe, I will also create a Leftovers post, as a way to create something fun and tasty with the leftovers. You can go to that page here: Caesar Salad Bouquet

Caesar salad dressing recipe made with olive oil, vegetable oil, egg yolk, garlic, anchovies, cheese, lemon juice
Close up of the Caesar salad recipe with croutons, Parmesan cheese, and romaine.
Close up of the Caesar salad recipe with crouton, cheese, and romaine on a marble panel.
Caesar salad on top of a marble top in a green bowl.

*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!

What: Caesar Salad
Who: Caesar Cardini – Italian, French inspired chef who moved to the US, then to Mexico
Where: Tijuana, Mexico
When: Rose Cardini, Chef Caesar’s daughter claims that the salad was created on July 4th, 1924
Why: To escape Prohibition in the US, Caesar Cardini opened several restaurants in Tijuana, Mexico
How:

salads, appetizer, Caesar salad, brunch, easy recipes, quick recipes, recipes
salads, appetizer, brunch,
Mexican, French
Yield: 4Pin it

The Classic Caesar Salad Recipe

The Caesar salad is a classic recipe that will always be a favorite due to its creamy, savory, zesty, and crunchy combination of palatability.

prep time: 20 minscook time: 5 minstotal time: 25 mins

ingredients

Dressing
  • 6 anchovy fillets
  • 2 garlic cloves
  • 2 egg yolks
  • 2 1/2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1/2 cup vegetable oil
  • salt and pepper to taste
Main
  • 1 romaine lettuce
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 cups baguette (1" cubed)
  • Parmesan cheese to taste

instructions

Croutons
  1. Preheat oven to 375. Mince 2 garlic cloves and mix with 3 tbsp of olive oil. Toss the bread cubes with garlic and olive oil mix and place on baking sheet. Salt and pepper to taste and bake until golden 10-15. (toss 2-3 times)
Dressing
  1. Mince garlic and anchovy fillets and put in bowl. 
  2. Add egg yolks, lemon juice, mustard and whisk until smooth. 
  3. While whisking, add olive oil slowly and you will see it to start emulsifying (thickening)
  4. In a continuous stream add in the vegetable oil while still whisking
  5. Add Parmesan cheese and salt and pepper to taste
Salad
  1. Wash and separate leaves and put in cold water to make it crisp
  2. Get the big leaves (4-6) and place in bowl so that it is standing up
  3. With the remaining romaine lettuce, chop into smaller pieces
  4. Hand toss the salad dressing to your desire (a light coating is perfect)
  5. Add croutons, little bit of Parmesan cheese, and pepper to taste
Tips
  1. If you do not like anchovies, you can replace them with 1-2 tbsp of Worcestershire sauce
  2. This recipe calls for raw eggs. Please advise before preparing
  3. Save the whites of egg to eat or for the leftover recipe (next post)

Calories

134.72

Fat (grams)

12.07

Sat. Fat (grams)

1.87

Carbs (grams)

4.85

Fiber (grams)

.97

Net carbs

3.62

Sugar (grams)

.82

Protein (grams)

2.13

Sodium (milligrams)

132.88

Cholesterol (grams)

25.12
Created using The Recipes Generator
Caesar Salad Bouquet

Caesar Salad Bouquet

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