Caesar Salad
6 servings
20 minutes
It seems now that Caesar salad has always existed. That Gaius Julius Caesar ate it, and the dish was named after him. But Caesar Cardini first made it in 1924, and it was what we call utilisotto: everything we had in the kitchen was used. You can also add anchovies to the sauce, which Cardini's recipe did not include because they are already part of Worcestershire sauce.
1
Prepare the necessary ingredients.
2
Crush the garlic to a paste.
- Garlic: 1 clove
3
In a large bowl, combine garlic and yolks.
- Garlic: 1 clove
- Egg yolk: 2 pieces
4
Add Worcestershire sauce, lemon juice, and a pinch of salt.
- Worcestershire sauce: 1 teaspoon
- Lemon juice: 30 ml
- Salt: to taste
5
While continuously whisking, gradually pour in 30 ml of olive oil first, then vegetable oil.
- Olive oil: 70 ml
- Vegetable oil: 100 ml
6
Cut the bread into large cubes.
- French baguette: 75 g
7
Transfer the bread to a baking sheet, drizzle with olive oil, season with salt and pepper, and place in an oven preheated to 180 degrees for 10-15 minutes.
- French baguette: 75 g
- Olive oil: 70 ml
- Salt: to taste
- Ground black pepper: to taste
8
Wash the salad, separate it into leaves, and large leaves can be torn into 2-3 pieces.
- Romano lettuce: 1 piece
9
Gently mix the salad with the dressing by hand.
10
Place the leaves on a plate, top with croutons, and sprinkle with grated parmesan.
- French baguette: 75 g
- Parmesan (Parmigiano Reggiano): 50 g
