Caesar salad

Caesar salad

By
From
Margaret Fulton Favourites
Serves
2 as a light meal
Photographer
Tanya Zouev and Armelle Habib

Caesar salad has undergone a revival in Australian restaurants of late but sadly few versions resemble the original. There are many variations, but just as copies of luxury items, such as fake Hermès bags and Rolex watches, are poor imitations of the real thing, so it is the same for the Caesar salad. I believe this is the original recipe, created by Alexander Cardini when he was working as chef at the San Diego racetrack.

It was first prepared for me by Alexander Cardini Junior at his restaurant in Mexico City. I watched him carefully to be sure of capturing every detail of this simple but sophisticated dish. Noting my interest, he asked, ‘Would you like to meet the man responsible for the Caesar salad?’ The following day he took me to meet an elderly Mexican, his father, who told me he had created the salad in the 1920s in honour of his brother Caesar.

Ingredients

Quantity Ingredient
1 cos lettuce
4 anchovy fillets
1 garlic clove, crushed
2 tablespoons soft butter
8 slices baguette
1 teaspoon lemon juice
3 tablespoons olive oil
1 teaspoon worcestershire sauce
a dash tabasco sauce
salt and freshly ground black pepper
1 large egg
3 tablespoons grated parmesan cheese

Method

  1. Wash and dry the lettuce leaves, wrap in a tea towel and leave in the refrigerator to crisp. Preheat the oven to 180°C. Make croutons by mashing the anchovy fillets with garlic and butter and spreading on the bread slices. Place on a baking tray and bake for 10–15 minutes or until crisp. Leave to cool. Beat the lemon juice, oil, Worcestershire and Tabasco sauces together and set aside.
  2. Arrange the lettuce leaves in a large salad bowl and season with salt and pepper. Coddle the egg by placing in boiling water for 50 seconds, then remove. Break egg over lettuce leaves, scooping out any egg clinging to the shell, and pour over the lemon and oil mixture, tossing lightly. Add croutons and grated cheese and gently roll salad in the dressing until each leaf glistens and the egg has formed part of the dressing. Serve immediately.
Tags:
Margaret
Fulton
Favourites
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