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.
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
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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