Caesar Salad

Name: Caesar Salad
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: For the croutons:; 3 slices day-old bread, cubed; 2 tbsp olive oil, 1 crushed garlic clove and salt; For the dressing:; 3 tbsp mayonnaise (instead of raw egg); 4 anchovy fillets, minced (optional), and 1 garlic clove; 2 tbsp lemon juice and 1 tsp mustard; 3 tbsp olive oil and 30 g grated Parmesan (vegetarian or halal-certified rennet); For the salad:; 2 heads romaine lettuce, chopped, washed and dried; Optional: 2 grilled chicken breasts, sliced, and Parmesan shavings

Recipe No.: W-16

InternationalAmerican25 minServes 4

Caesar salad is usually credited to the Italian immigrant chef Caesar Cardini, who ran a restaurant in Tijuana, Mexico; his daughter Rosa recounted that he invented it on 4 July 1924 when the kitchen ran short of supplies, while other accounts credit his brother Alex. The original dressing includes raw egg; here mayonnaise replaces it.

Origin of the dish: Tijuana, Mexico — Attributed to the chef Caesar Cardini around 1924; accounts differ

Ingredients for Caesar Salad

For the croutons
3 slicesday-old bread, cubed
2 tbspolive oil, 1 crushed garlic clove and salt
For the dressing
3 tbspmayonnaise (instead of raw egg)
4anchovy fillets, minced (optional), and 1 garlic clove
2 tbsplemon juice and 1 tsp mustard
3 tbspolive oil and 30 g grated Parmesan (vegetarian or halal-certified rennet)
For the salad
2heads romaine lettuce, chopped, washed and dried
Optional: 2 grilled chicken breasts, sliced, and Parmesan shavings

Method

Heat the oven to 180°C. Toss the bread with oil, garlic and salt and bake 10 to 12 minutes until crisp.
Whisk the mayonnaise, anchovies, garlic, lemon, mustard, oil and Parmesan until smooth.
Put the lettuce in a large bowl and toss with the dressing until coated.
Top with the croutons, chicken and Parmesan and serve at once.

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