Classic Caesar Salad Recipe

1. Preheat oven to 375F (190C)
2. Make the croutons: in a large bowl place baguette chunks, season with garlic powder, salt and pepper, drizzle with olive oil. Mix well and spread on a baking tray lined with parchment paper.
3. Bake for 15-20 minutes or until golden brown and crunchy. Set aside
4. Make the dressing: on a cutting board, chop the garlic and anchovies into a paste.
5. Transfer garlic paste and anchovy paste into a large bowl. Add Dijon mustard, egg yolks, lemon juice and salt, whisk until combined.
6. While constantly whisking, gradually pour in the oil. Keep whisking until thick and smooth. Add grated parmesan and whisk. Taste and adjust the seasoning if needed.
7. Assembly the salad: Rinse and dry and the romaine lettuce. Then, cut or tear into bite-sized pieces. Place into a large bowl.
8. Add the croutons and parmesan shavings. Spread the dressing around the edges of the bowl (as shown in the video) and toss the salad to combine using tongs. Add more parmesan cheese and serve.

Frequently asked questions:

How can we substitute the eggs in Caesar salad?

If you are worried about raw eggs in a Caesar salad, you can replace the eggs with 2 tablespoons of mayonnaise.

Can we substitute anchovies in Caesar salad?

Yes, if for some reason you prefer not to use anchovies, you can use 1-2 teaspoons of Worcestershire instead.

How long can we store Caesar salad?

Because the salad contains raw eggs, the salad should be eaten at the day of preparation and cannot be served at a later date.

History:

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Caesar in Tijuana, Mexico) when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef”. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition. A number of Cardini's staff have said that they invented the dish.

Source: Wikipedia