Caesar Salad
Caesar Salad

Caesar Salad

It is believed that the Caesar salad originated from Cesar’s Restaurant in Baja, California Norte and was created by Caesar Cardini, an Italian immigrant. At the restaurant, the Caesar dressing is prepared fresh in front of the guests in an extra-large wooden bowl. This recipe reflects the same recipe – although the original is definitely worth a try if you're in the area.

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Total Time
15 Minutes
1 large Romaine lettuce, leaves separated & cleaned
180g of croutons
1 tbsp of finely grated/shredded Grana Padano cheese
Caesar Dressing
1 egg yolk
1 garlic clove
¾ tbsp of Dijon mustard
3 tbsp of finely grated/shredded Grana Padano cheese or Parmesan
Juice of 1 large lime
1 tbsp of Worcestershire sauce
6-8 good-quality anchovies in oil
1 pinch of freshly ground black pepper
120ml of vegetable or olive oil (not too strong a flavour)
Step 1

First, make the dressing. Place the egg yolk, garlic, mustard, cheese, lime juice, Worcestershire sauce, anchovies and black pepper in a mixing bowl. Use a handheld stick/immersion blender to blitz everything together to a paste. Slowly add the oil and whisk until the dressing has emulsified and all come together into a creamy consistency. Taste and adjust the seasoning if needed.

Step 2

Place the lettuce leaves in a large mixing bowl. Drizzle over the dressing and toss until all the leaves are well coated in the dressing. Tip the leaves onto a serving platter, top with the croutons and sprinkle with the cheese before serving.

Cocina Mexicana by Adriana Cavita, published by Ryland Peters & Small (£22)Photography by Clare Winfield © Ryland Peters & Small

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