Ceasar Salad Recipe

Mastering the Caesar Salad

Hail Caesar—not the Roman, but the iconic salad! Among the luxurious, decadent choices at finer restaurants, the Caesar salad stands out with its crisp romaine lettuce or fresh spinach, paired with a slightly tart, creamy dressing. While countless variations exist, authentic Caesar salads share key traits: crisp, cold leafy greens; a dressing traditionally made with a raw or coddled egg; and Italian olive oil for its robust flavor—Spanish olive oil simply lacks the character needed.

Despite its imperial name, the Caesar salad has no ties to Julius, Augustus, or any Roman lineage. Born in the 20th century, it emerged from necessity during Prohibition in 1923, when alcohol was banned in the U.S. Restaurateurs like Caesar Cardini, an Italian immigrant, operated in both San Diego, California, and Tijuana, Mexico, to bypass restrictions. On July 4, 1924, a rush of patrons at Cardini’s Tijuana restaurant depleted his supplies. Rather than close, he improvised with available salad ingredients, preparing the dish tableside for flair. The result was a culinary hit that spread globally, becoming a fundamental skill for chefs and restaurant staff.

Handling Raw Eggs Safely

Raw eggs in traditional Caesar dressing raise concerns about salmonella. The risk stems from cracked or improperly washed eggs, but thorough washing with a 2% bleach-water solution eliminates bacteria. Never use cracked eggs or unwashed eggs for any recipe. For those wary of raw eggs, coddling—immersing eggs in hot (not boiling) water for 45 seconds or pouring boiling water over them and letting them sit for 10 minutes—sterilizes without cooking, meeting health code standards across all 50 states when done correctly.

Classic and Modern Caesar Salad Recipes

Original Caesar Salad

For the dressing:

• 1/3 cup virgin Italian olive oil
• 1 large egg, well-washed
• 3 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp capers
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 1/2 tsp freshly ground pepper
• Pinch of salt

For the salad:

• 2 medium heads of romaine lettuce, outer leaves removed
• 2 cups croutons
• 1/3 cup Parmesan cheese, grated

Instructions:

1. Grate Parmesan cheese and set aside.
2. In a small bowl, combine Worcestershire sauce, lemon juice, capers, Dijon mustard, garlic, salt, and pepper. Crack the washed egg into the bowl and whisk until creamy.
3. Slowly trickle in olive oil while whisking to emulsify the dressing. Add oil too quickly, and it may remain thin and oily.
4. Tear (don’t cut) romaine into bite-sized pieces and place in a large salad bowl. Add half the dressing and toss well.
5. Add remaining dressing, croutons, and Parmesan, then toss again.
6. For authenticity, prepare tableside and serve on chilled plates.

Chicken Caesar Salad

This egg-free variation simplifies preparation.

Ingredients:

• 1 lb. grilled boneless, skinless chicken breast fillets
• 2 large bunches fresh spinach
• 2 cups croutons
• 3/4 cup Parmesan cheese, grated
• 1/2 cup Italian extra-virgin olive oil
• 3 cloves garlic, crushed
• 3 anchovy fillets, finely diced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Grill chicken breasts and let cool. Cut into bite-sized pieces or 1/2-inch strips. For a crispy version, use fried chicken tender strips.
2. In a blender or food processor, puree garlic, anchovies, lemon juice, salt, pepper, and olive oil until smooth.
3. Tear spinach into large pieces and place in a salad bowl. Add half the Parmesan and dressing, then toss well.
4. Add chicken, croutons, remaining dressing, and Parmesan, then toss again.
5. Serve on chilled plates or bowls.

Easy Caesar Salad Dressing

Ingredients:

• 1/2 cup mayonnaise
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Worcestershire sauce
• 3 anchovy fillets, finely diced (or 2 tsp anchovy paste)
• 1 tsp capers
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• Salt and pepper to taste (use sparingly due to anchovies’ saltiness)

Instructions:

Making traditional Caesar dressing is similar to crafting mayonnaise, which can be tricky. For a simpler approach, use mayonnaise as a base. Whisk all ingredients into the mayonnaise until well combined, then refrigerate overnight to let flavors meld. Store in a jar in the refrigerator for up to 10 days.