It was invented in Tijuana, Mexico, in 1924, by Italian chef Caesar Cardini, an Italian immigrant with restaurants in San Diego and Tijuana. On the 4th of July that year and short on supplies, he created the salad and added tossing it tableside for flare. Initially, the leaves were left whole to be held by the stem and eaten by hand. And although he developed the anchovy flavor with Worcestershire sauce, it is now a staple ingredient in the dressing.
It’s on almost every restaurant menu and can be served as a side salad as well as an entree salads.
You will need, caesar dressing, croutons, fresh parmesan cheese, and romaine lettuce.
wash and dry your lettuce
tear or cut your lettuce, place in a bowl with the dressing, croutons, and grated parmesan cheese, and toss well.
Happy eating and safe cruising
Caesar Dressing
Rich, creamy, garlicky, and lemony classic caesar dressing
Equipment
- 1 food processer or an imersian blender
Ingredients
- 1 egg yolk
- 1 tbsp lemon juice
- 2 oil-packed anchovies
- 3 garlic cloves minced
- 1/2 cup parmesan cheese grated
- 1 tbsp dijon mustard
- 1/4 tsp pepper
- 1 tsp worcestershire
- 1/4 tsp kosher salt
- 3/4 cup olive oil extra virgin
Instructions
- Add all ingredients minus the olive oil to your food processer
- Give a few whirls to combine everything
- With the motor running slowly, add the oil in a thin stream
Nutrition
Calories: 412kcalCarbohydrates: 2gProtein: 4gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 56mgSodium: 375mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 125IUVitamin C: 2mgCalcium: 89mgIron: 1mg
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