The Original Caesar Dressing Recipe
Give them what they want in a Caesar salad: plenty of dressing with cheese!
Anybody who knows anything about salads, knows that a Caesar salad is more than just a bowl of romaine lettuce with a bunch of croutons and an added splash of some version of a "so-called" Caesar dressing.
It doesn't take a "master chef" to know that fresh romaine lettuce is preferred; freshly made croutons, and of course, the finest Parmesan cheese such as the one pictured below.
It might, however, take a master chef to present the most awesome tasting Caesar salad dressing.
The secret to a fabulous Caesar salad...? The dressing, of course.
Part of the "secret" to any Caesar salad is the Parmesan Cheese
A Brief History of the Caesar Salad
Most people believe that the Caesar salad has something to do with the famous Roman emperor, Julius Caesar. This is just NOT the case. It's more than likely that people believe this because of the Romaine lettuce but, sorry... they would be wrong.
During the "Prohibition era" an Italian immigrant named Caesar Cardini, who owned restaurants in San Diego, CA, and in Tijuana, Mexico, is commonly known as the inventor of the Caesar salad—so says his daughter Rosa (1928–2003). She says that her father invented the dish back in 1924 when a Fourth of July lunch rush emptied pretty much everything in the kitchen. Cardini, making a last minute decision, having to make do with what he had, threw together this recipe, but added the dramatic phrase and well-known ad booster for top-notch restaurants you still see today: "by the Chef".
Now, of course, there are several former Cardini employees who claim to have been the one who invented the Caesar salad, but carry no proof. This upset a few people, almost to their breaking point.
Side note: The famous master chef and TV personality, Julia Child claims to have eaten an original Caesar salad at the the famous Cardini Restaurant when she was a child in the 1920's. However, the earliest documentation of the Caesar salad came from a 1946 Los Angeles restaurant menu, 20+ years after the claim from Cardini's daughter.
Some people prefer chicken strips with their Caesar salad. A few slices of cucumber and some shredded red cabbage & carrot makes a terrific power lunch.
Please, rate this recipe, thank you.
- 2 large eggs, raw or cooked (cooked is recommended, I like to live a bit more dangerously - go raw!)
- 2 large garlic cloves, put through a press
- 1 TBS mustard powder
- 3/4 tsp salt
- 2 TBS lemon juice, or the juice from one whole lemon
- 1 tsp pepper
- 2 tsp Worcestershire sauce
- 1.25 cup oil, preferably sunflower, safflower, or light olive.
- Originally, this salad dressing calls for two raw eggs, but because of the possible outbreak of bacteria that may occur in some eggs it is highly suggested that you boil the eggs.
- After the eggs have boiled (3 mins), peel the shell and place both hard boiled eggs into a food processor with all the other ingredients (except for the oil) and puree.
- While the ingredients are blending nicely, you may slowly pour in your oil until the mixture becomes creamy. Be sure to pour slowly.
- If not used immediately, you should refrigerate right away. This salad dressing will keep for three days in the fridge. However, it is best to use this salad dressing as soon as it's prepared for the BEST results.
© 2012 James Timothy Peters