Since its creation in the 1920’s by restauranteur Caesar Cardini in Mexico, this special salad with its distinct flavour and texture has become world renowned. Be sure to check out my recipe for Eggless Caesar Dressing and a few uses for it other than Caesar Salad!
Croutons
50 ml olive oil
4 slices white bread, crusts removed and cubed
garlic and herb seasoning
Caesar Dressing
30 ml lemon juice
5 ml crushed garlic
1 large egg yolk
5 ml anchovy paste
15 prepared smooth or granular mustard
5 ml Worcestershire sauce
2.5 ml salt
2.5 ml freshly ground black pepper
10 ml vinegar
100 ml olive oil
Salad
1 large head of lettuce, e.g. cos romaine or a mixed variety
125 ml Parmesan cheese, finely grated
- To make the croutons, toss together the oil, cubed bread and garlic and herb seasoning and spread it out in a single layer on a baking tray lined with a Wizbake baking sheet.
- Bake at 180 degrees celsius for about 5 to 8 minutes or until golden and crisp. Drain on absorbent kitchen paper.
- Place all the ingredients for the dressing except the vinegar and oil in the salad bowl for serving and mash well with the back of a spoon to form a smooth paste.
- Add the vinegar and oil and blend well.
- Tear the lettuce into small pieces, remove any hard ribs and add to the salad bowl.
- Sprinkle with half of the Parmesan cheese, cover and refrigerate until ready to serve – not longer than 30 minutes.
- Toss the salad and sprinkle with the remaining cheese and croutons just before serving.
6 to 8 servings.
Recipe by Carolié de Koster from the Art of Cooking recipe book p. 463.