Caesar Salad
Category:Recipes with images#Caesar%20Salad
Category	Salad recipes
Difficulty	Category:Very Easy recipes#Caesar%20Salad

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Caesar%20Salad | California cuisine | Salad

The Caesar salad is a traditional salad served in American restaurants, often prepared table-side. It is referred to by some as the "king" of salads.

Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.

Ingredients

• 1 head Romaine lettuce, roughly chopped^{[N 1]}
• ¼ cup (about 50 ml) extra-virgin olive oil, divided
• Heavy pinch of sea salt
• Freshly-ground black pepper
• Drizzle of red wine vinegar
• 3 shots Worcestershire sauce
• 2 soft-boiled eggs
• Garlic croûtons

Procedure

1. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
2. Add salt and pepper. Toss to coat.
3. Add vinegar and toss to coat.
4. Drizzle Worcestershire sauce over lettuce. Toss to coat.
5. Crack eggs over salad. Toss to coat.
6. Top with garlic croûtons and serve.

Notes, tips, and variations

1. ↑ Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.