Caesar Salad

Caesar Salad 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]

Caesar Salad 2

Caesar Salad

The Original Caesar Salad was created during Prohibition; a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico.  On the evening of July 24, 1924, Caesar Cardini had just about run out of food.  He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs.  He then prepared the salad tableside, creating an immediate sensation.


1 Head Romaine Lettuce

1/4 Cup Olive Oil

4 Whole Garlic Cloves

2 Tablespoons Worcestershire Sauce

1 Teaspoon Minced Capers

1/4 Teaspoon Dry Mustard

1/2 Teaspoon Freshly Ground Pepper

1/2 Large Lemon

4 Anchovies

2 Boiled & Sliced Eggs (Optional)

1 Cup Croutons

1/2 Cup Grated Pecorino Romano Cheese

Wash and separate lettuce.  Tear into small pieces. In a medium-size bowl (1/2 hour before serving) blend olive oil, 2 garlic cloves, Worcestershire sauce, capers, mustard pepper, and juice of 1/2 lemon. Remove garlic before pouring over lettuce.  You will need a large wooden salad bowl.  Rub inside of wooden bowl with chopped anchovies and remaining 2 garlic cloves.  Toss greens and croutons in wooden bowl.  Drizzle dressing over mixture.  Sprinkle on grated Romano cheese.  Garnish with sliced boiled eggs. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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