Prep 25 mins
Cook 0 mins
From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.
- 3 garlic cloves
- 118.29 ml olive oil
- 1 romaine lettuce, chilled & torn
- 29.58 ml wine vinegar
- 2 lemons, juice of
- 2 eggs, coddled
- salt & pepper
- Worcestershire sauce
- 118.32 ml grated romano cheese or 118.32 ml parmesan cheese
- 354.88 ml croutons
- Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
- Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.
The ingredients in this classic recipe are inarguably impressive and authentic. The ingredient proportions however, are a bit vague. As an experienced restaurant chef familiar with the recipe, I had a good head start. I used 1 head torn romaine lettuce and my own homemade croutons (recipe coming soon). I mashed 4 garlic cloves first and allowed them to steep in the the olive oil overnight for a full-rounded flavor. One teaspoon Worcestershire sauce worked for me, as well as 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. I also added 1/4 teaspoon sugar to cut the tang a bit. The end result was fantastic. This recipe deserves 5 stars -- despite its general vagueness! Thank you for sharing this recipe. I will never use another Caesar salad recipe as long as I live! Made for PAC Spring 2010.