Today is Caesar Salad Day!

When it comes to salads that have stood the test of time, the Caesar salad is undoubtedly a favourite.

The Caesar salad was born in the 1920s, credited to Italian-American restaurateur Caesar Cardini. According to popular lore, Cardini invented the salad in his restaurant in Tijuana, Mexico, during a Fourth of July rush. Running low on supplies, he improvised with what he had on hand, creating a salad that would become iconic. The original recipe included romaine lettuce, garlic, croutons, Parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce, and it was famously tossed table-side by the chef himself.

Over the years, the Caesar salad has evolved, with various chefs adding their own twists. Some add anchovies to the dressing, while others incorporate different types of greens or proteins like grilled chicken, bacon, or shrimp.

Now that we’ve explored the history and ingredients of the Caesar salad, let’s dive into making one in honour of today being Caesar Salad Day!

Ingredients

For the dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, mashed (optional) or bacon bits
• 1 egg yolk
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

For the salad:

• 1 large head of romaine lettuce, washed and chopped
• 2 cups croutons (store-bought or homemade)
• 1/2 cup freshly grated Parmesan cheese
• Optional: Grilled chicken breast, sliced

Method

1. In a medium bowl, whisk together the minced garlic, mashed anchovies or bacon bits (if using), egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until well combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. It should become thick and creamy.
3. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Set aside.
4. In a large salad bowl, add the chopped romaine lettuce.
5. Pour the dressing over the lettuce and toss well to ensure all the leaves are evenly coated.
6. Add the croutons and toss again to distribute them throughout the salad.
7. Sprinkle the grated Parmesan cheese over the top.
8. If desired, top the salad with sliced grilled chicken breast for added protein.
9. Serve immediately while the lettuce is crisp and the croutons are crunchy.

Tips for the perfect Caesar salad

• For a superior Caesar salad, consider making your own croutons. Simply cut day-old bread into cubes, toss with olive oil, garlic powder, and a pinch of salt, then bake at 175°C until golden and crispy.
• Always use fresh, high-quality ingredients. Freshly grated Parmesan cheese and crisp romaine lettuce make a significant difference in flavour and texture.
• Take your time when adding the olive oil to the dressing. Slow, steady drizzling and constant whisking are key to achieving a creamy, well-emulsified dressing.