The Original Caesar

Introduction

Caesar Cardini invented the caesar salad. Or it might have been his brother Alex. Either way, one of the world’s most popular salad’s came together in the Cardinis’ restaurant in Tijuana, Mexico on July 4, 1924. To celebrate the salad’s 100th birthday we found the original recipe. Maybe. Like the creator, the ingredient list is not entirely clear. Was it limes or lemons? Pieces of toast or bread cut into cubes? Did the garlic go in the dressing or just flavour the oil? There is agreement that the original was made just before serving, with full Romaine leaves, not pieces, and it was meant to be eaten with your hands. 

However you spin the “original”, it’s excellent and well worth trying. This recipe makes enough for four side salads. Enjoy!

A new bilingula coffee table book celebrates the caesar salad’s 100th birthday.

Ingredients

1 head of Romaine lettuce, about 4 leaves per person

⅓ cup olive oil

3 garlic cloves

2 eggs

8 thin slices of French bread

1 cup parmesan cheese, grated

¼ cup lime juice (about 2 limes)

1 teaspoon Worcestershire sauce

¼ teaspoon salt

½ teaspoon pepper

Directions

  1. Break off lettuce leaves, leaving them whole. Wash and dry well.

  2. Pour olive oil into a measuring cup. Crack garlic cloves under a knife or mallet, leaving them whole, but open, and add them to the oil to marinate.

  3. Place eggs in a small pot, add water to cover and set on high heat. When water starts to boil, set a timer. The original recipe called for one minute eggs, but for those squeamish of running eggs, leave for three to four minutes. Immediately drain and pour cold water over the eggs to cool.

  4. Toast the French bread slices.

  5. Spoon the garlic out of the oil and wipe on the toast. Paint the toast with some olive oil.

  6. Crack the eggs in half and scoop the meat into a large salad bowl. Break the white and yolk up with a fork.

  7. To the eggs, add the olive oil, parmesan, lime juice, salt and pepper (do not add the garlic). Whip with a whisk until the dressing is a uniform consistency. 

  8. Add whole lettuce leaves to the salad bowl and toss until they are coated in dressing. Using your hands might be easiest.

  9. Plate the salad with four leaves on each plate and two pieces of French bread on top.