There are several different stories about how the Caesar salad got its name. Most famous is that the salad is named after its founder, Caesar Cardini. After a mad rush at his restaurant, he had to make do with what was left, and hence Caesar salad was born. In 1948 the Cardini family trademarked the original recipe. Curiously, the original recipe never included anchovies.
Oddly enough, there is no direct evidence of when, where, or who added anchovies to a Ceaser salad. Given that the salad originates in Tijuana, Mexico (a town known for its fisheries) it's not a hard stretch that some restaurants had extra fish on hand and not sure what to do with it, added it to this classic salad.
Now served at restaurants nationwide topped with grilled chicken, steak, or shrimp we've all welcomed Mr. Cardini's creation to our table. This Caesar salad recipe would have received his stamp of approval.
Caesar Salad
Ingredients:
- 20 large romaine leaves
- 1 head lettuce
- 1 cup French bread, cut 1/2 inch cubes
- 1 garlic clove
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated Romano cheese
- fresh ground pepper to taste
Directions:
1. Wash and dry lettuce. Wrap and refrigerate.
2. Warm bread cubes in a 275-degree F oven, tossing until hard and dry but not burnt.
3. Mash garlic into the side of the large salad bowl.
4. Ease the egg into boiling water and boil for exactly 1 minute, then crack it into a bowl, breaking it up with a fork.
5. Add salt. Add lemon juice, olive oil, and Worcestershire. Mix well (makes about 1/2 cup of dressing.)
6. Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again.
7. Garnish with French bread croutons. Makes 2 servings.
The image featured at the top of this post is ©MomsWhoThink Staff / multipovara.