American
Classical Caesar Salad
A homemade Caesar with romaine, garlicky dressing, Parmesan and crisp croutons, plus optional chicken and anchovies. Caesar salad sounds Roman, looks vaguely Italian and was actually created in Mexico. Food history enjoys watching people guess wrong.
What It Is
This is a scratch-made Caesar salad with a mayonnaise-based garlic dressing, Parmesan, Worcestershire, Dijon and lemon. Homemade garlic croutons provide crunch, while chicken and anchovies are optional additions.
Origin
Caesar salad is widely credited to restaurateur Caesar Cardini, who created the dish in Tijuana, Mexico in the 1920s. Despite the name and Italian-American creator, the salad itself is not an ancient Roman recipe.
Fun Fact
Caesar salad is one of the better examples of a dish whose name misleads almost everyone. It was named for Caesar Cardini, not Julius Caesar.
Ingredients
- 6 cloves garlic, divided
- ¾ cup mayonnaise
- 6 tbsp grated Parmesan cheese, divided
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- ¼ cup olive oil
- 1 head romaine lettuce
- 1 cup croutons, optional
- 5 oz chicken, optional
- 1–2 anchovy fillets, optional
Steps
- Mince 3 cloves garlic and combine with the mayonnaise, 2 tbsp Parmesan, Worcestershire, Dijon and lemon juice. Season with salt and pepper and chill for 1 hour.
- Heat olive oil in a skillet over medium heat. Quarter the remaining garlic and cook until browned, then remove it from the oil.
- Add bread cubes if making fresh croutons and cook, turning often, until lightly browned. Season with salt and pepper.
- Place romaine in a large bowl. Toss with dressing, remaining Parmesan and croutons.
- If adding chicken, cook it separately until safely cooked through, then dice and add.
- If adding anchovies, mash them and whisk into the dressing before tossing.
Notes
The original cookbook includes optional chicken and anchovies. It also includes a strongly worded anti-processed-food rant, preserved here only in spirit and not as nutrition science.
Substitutions
Use Greek yogurt for part of the mayonnaise. Skip anchovies for a less traditional version, or include them for more savoury depth. Use gluten-free croutons if needed. Add bacon if the salad requires a Canadian passport.
Storage
Keep dressing refrigerated in a sealed container for up to 3 days. Store lettuce and croutons separately and toss only before serving.
Freezing
Do not freeze the assembled salad. Dressing may separate and lettuce will collapse into sadness.