Caesar Salad
Romaine lettuce, croutons, parmesan cheese and Caesar dressing.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Quarter Sheets Pizza Club
The Caesar salad, despite its Italian-sounding name, originated in Tijuana, Mexico, in the 1920s. It was created by Caesar Cardini, an Italian immigrant who owned a restaurant called Caesar's. The salad was reportedly invented out of necessity, when the restaurant's kitchen was running low on ingredients.
The Caesar salad has become a ubiquitous dish in restaurants worldwide, often seen as a classic and sophisticated choice. Its popularity stems from its simple yet elegant flavor profile and its versatility as a starter or light meal.
Restaurant Staple
Caesar salad is a standard offering on menus in restaurants of various cuisines globally, solidifying its position as a universally recognized and appreciated dish.
Adaptations and Variations
The Caesar salad has been adapted and modified over time, with variations including grilled chicken, shrimp, or other proteins, as well as the addition of different vegetables or cheeses.
Symbol of American Dining
While created in Mexico, the Caesar Salad is a symbol of American dining because of its widespread popularity and integration into the American culinary experience.
The Caesar salad boasts a savory, tangy, and umami-rich flavor profile. The combination of creamy dressing, salty anchovies, Parmesan cheese, and crisp romaine lettuce creates a complex and satisfying taste.
The primary flavor components are derived from the creamy, emulsified dressing. This dressing typically consists of olive oil, lemon juice, Worcestershire sauce (containing anchovies), garlic, Dijon mustard, Parmesan cheese, and egg yolks. The sharpness of the lemon juice cuts through the richness of the oil and egg yolks, while the Worcestershire sauce provides a salty and savory depth. Parmesan cheese adds a salty, nutty flavor, and the crisp romaine lettuce offers a refreshing counterpoint to the richness of the dressing. Croutons add a crunchy texture and a buttery, often garlicky, flavor. Black pepper provides a subtle heat.
Fresh Ingredients
Use the freshest romaine lettuce available, and make the dressing with high-quality olive oil and freshly squeezed lemon juice.
Emulsifying the Dressing
Emulsifying the dressing properly is crucial for a smooth and creamy texture. Use a whisk or food processor to slowly incorporate the olive oil into the egg yolk mixture.
Anchovy Paste Substitute
If you don't want whole anchovies, use a high-quality anchovy paste. Start with a small amount, and add more to taste.
Properly Coat Lettuce
Make sure the romaine lettuce is dried thoroughly before adding the dressing to prevent a soggy salad. Gently toss the lettuce with the dressing to ensure it's evenly coated.
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