What is the origin of the Caesar Salad?

The Caesar Salad was created in 1924 by Italian-American restaurateur Caesar Cardini at his restaurant in Tijuana, Mexico. On a busy weekend, Cardini faced a shortage of ingredients, so he improvised with available items, crafting a salad that has since become a culinary classic.

Does the original Caesar Salad dressing contain anchovies?

No, the original Caesar Salad dressing did not include anchovies. Instead, it relied on Worcestershire sauce to provide a subtle umami flavour. Over time, many variations have incorporated anchovies, but they were not part of Caesar Cardini's initial recipe.

Is Caesar Salad considered healthy?

While Caesar Salad contains nutritious components like romaine lettuce and olive oil, traditional dressings can be high in calories, saturated fats, and sodium. To make a healthier version, consider using a lighter dressing, reducing cheese quantities, and adding lean proteins or extra vegetables.

How can I make a vegan version of the Caesar Salad?

To create a vegan Caesar Salad, substitute the egg yolk in the dressing with cashew cream or silken tofu, and replace Parmesan cheese with nutritional yeast. Additionally, use capers or miso paste to mimic the umami flavour typically provided by anchovies. This adaptation maintains the classic taste while adhering to a plant-based diet.

Original Caesar Salad: History, Recipe, and Expert Tips

Name: Original Caesar Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 plated salads
Cuisine: Italian-American
Ingredients: 1 romaine heart, leaves separated; 2–4 slices baguette; Freshly cracked black pepper (for garnish)

Description

The Original Caesar Salad is a timeless classic created by Caesar Cardini in 1924. Made with crisp romaine lettuce, coddled egg yolk dressing, and crunchy crostini, this elegant and flavorful salad continues to delight palates worldwide.

Ingredients

Scale

For the Salad:

- 1 romaine heart, leaves separated
- 2–4 slices baguette
- Freshly cracked black pepper (for garnish)
For the Dressing:
- 1 coddled egg yolk
- 1 garlic clove, minced
- ½ lime, juiced (about 1 tbsp)
- 2 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ⅓ cup olive oil
- ⅓ cup grated Parmesan cheese

Instructions

Prepare the Crostini:
- Preheat the oven to 400°F (200°C).
- Slice the baguette into thin pieces and arrange on a baking tray lined with parchment paper.
- Drizzle with olive oil and sprinkle with a pinch of salt.
- Bake for 8–10 minutes, flipping halfway, until golden and crispy.
Coddle the Egg:
- Bring a small pot of water to a boil.
- Carefully lower the egg into the water and cook for 2 minutes.
- Transfer to an ice bath, then crack it open and scoop out the yolk.
Make the Dressing:
- In a large mixing bowl, whisk together minced garlic, lime juice, Dijon mustard, and Worcestershire sauce.
- Add the coddled egg yolk and whisk until smooth.
- Slowly drizzle in olive oil while whisking continuously to emulsify.
- Fold in grated Parmesan cheese to achieve the dressing’s creamy texture.
Assemble the Salad:
- Add romaine leaves to the bowl with the dressing. Toss gently using clean hands or wooden tongs to coat the leaves evenly.
- Arrange the coated leaves neatly on individual plates.
- Garnish with additional Parmesan, freshly cracked black pepper, and crostini.
Serve Immediately:
- Serve the salad fresh to maintain the crisp texture and bold flavors.

Notes

For a modern twist, add grilled chicken, shrimp, or seared tuna for a protein-packed meal.
To make the dressing lighter, reduce the olive oil slightly and add a splash of water or yogurt for creaminess.
Store any leftover dressing in an airtight container in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: Italian-American

Nutrition

Serving Size: 2 servings
Calories: 320
Fat: 25g
Carbohydrates: 15g
Protein: 7g

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