Caesar Salad Recipe
The standard Caesar salad legend credits the creation of the recipe no to the emperor Caesar but to an Italian immigrant, Caesar Cardini, proprietor of a restaurant in Tijuana. Presumably he tossed the first Caesar salad on the evening of July 4, 1924, when he was running low on food and assembled a salad for his guests from what was left over in the kitchen.
2 large garlic cloves
4 anchovies, rinsed, patted dry
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup + 2 tablespoons extra virgin olive oil
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese
Shaved Parmesan cheese for garnish
In a mini-chopper process the garlic and anchovies into a paste. Add the lemon juice, mayonnaise and salt and process until smooth. With motor running, add oil in a slow stream and blend until emulsified. In a large bowl toss romaine with dressing and Parmesan and pepper to taste. Serves 6
The standard Caesar salad legend credits the creation of the recipe no to the emperor Caesar but to an Italian immigrant, Caesar Cardini, proprietor of a restaurant in Tijuana. Presumably he tossed the first Caesar salad on the evening of July 4, 1924, when he was running low on food and assembled a salad for his guests from what was left over in the kitchen.
2 large garlic cloves
4 anchovies, rinsed, patted dry
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup + 2 tablespoons extra virgin olive oil
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese
Shaved Parmesan cheese for garnish
In a mini-chopper process the garlic and anchovies into a paste. Add the lemon juice, mayonnaise and salt and process until smooth. With motor running, add oil in a slow stream and blend until emulsified. In a large bowl toss romaine with dressing and Parmesan and pepper to taste. Serves 6
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