Caesar Salad

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.

INGREDIENTS

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.

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