Prep 5 mins
Cook 0 mins
A Caesar salad is a salad of romaine lettuce and croutons dressed with a sauce and is often prepared tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana, Mexico and San Diego, United States during the 1920's Prohibition era. This recipe has been modified to remove the raw egg that the original recipe used due to salmonella concerns.
- 1 anchovy
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon salt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup parmesan cheese, grated
- Mash the anchovy with the garlic and salt until it is a paste. Whisk in the mayonnaise, vinegar, lemon juice mustard and worcestershire sauce and combine well. Whisk in the olive oil and then the parmesan cheese. Chill. Whisk again just before mixing with the salad leaves then top with the croutons.