Classic Caesar Salad
Salads • American
Description
It is unlikely that the creator of this salad, an American chef of Italian descent named Caesar Cardini, could have imagined that his creation would become so famous around the world. The French were right when they claimed that you can make three things out of nothing: a scandal, a hat, and a salad. It was indeed 'out of nothing' that the Caesar salad was born — a dish that is now so popular. Legend has it that the chef ran out of almost all ingredients just when a large and boisterous group of Hollywood filmmakers arrived at his restaurant. The resourceful Italian gathered everything that was left and... entered the annals of global cuisine. And he truly had very little left: romaine lettuce, garlic croutons, olive oil, eggs, Parmesan cheese, and Worcestershire sauce. Since modern restaurants do not suffer from a lack of ingredients, numerous variations of the Caesar salad have emerged. By the way, Caesar Cardini would probably not be offended, as the first person to start modifying this salad was his own brother.
Ingredients
- Romaine lettuce 15 oz
- White bread 5 oz
- Garlic 2 cloves
- Olive Oil 0 fl oz
- Chicken Egg 1 piece
- Meyer Lemon Juice 1 tablespoon
- Worcestershire Sauce 1 tablespoon
- Grated Pecorino Pepato Cheese 1 tablespoon
- Salt 1 tablespoon
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
For the garlic croutons, take stale white bread without crusts, preferably a baguette, and cut it into 1 cm cubes. Toast them in a preheated oven at 355°F for about 10 minutes until lightly golden. During toasting, turn the croutons a couple of times on the baking sheet. Crush the garlic and mix it with salt. Add 1 tablespoon of olive oil and heat it over low heat. Add the croutons and stir for 1-2 minutes on the heat.
Step 2
Pierce a large raw egg at the blunt end and immerse it in a pot of gently boiling water for 1 minute.
Step 3
Rub a salad bowl with garlic and add roughly chopped herbs. Drizzle with oil and gently mix. Season with salt and pepper, stir, then add lemon juice and a few drops of Worcestershire sauce, and mix again. Crack an egg and pour it over the salad, mixing to coat the salad leaves. Sprinkle with cheese, mix again, add croutons, and give it one last stir.
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