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Caesar Salad
A crisp romaine salad tossed in a rich egg-and-lemon emulsion with garlic, Worcestershire and Parmigiano, finished with golden croutons. The homemade dressing makes it far brighter and sharper than any bottled version.
Nonna Maria's Tips
Caesar salad is a crisp romaine and crouton salad with a rich egg, lemon, garlic and Parmigiano dressing created by Italian-born chef Cesare Cardini.
Use only crisp romaine lettuce and tear the leaves by hand, avoiding mixed salad greens to preserve the texture and flavor profile that Italian sources link to the original Caesar salad.
Prepare the dressing as an egg-based emulsion with lemon, garlic-infused olive oil, Worcestershire and Parmigiano, rather than using mayonnaise or bottled sauces, to stay close to the traditional method respected in Italy.
Avoid
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Calling Caesar salad a typical Italian regional dish; Italian writers stress that it is linked to an Italian emigrant but is not part of classical regional cuisine
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Using bottled or powdered dressings instead of preparing the egg and lemon emulsion at home
Ingredients
0/11 gathered2 whole romaine lettuce
5 oz bread
1 oz Parmigiano-Reggiano
1 whole egg yolk
1 clove garlic
½ oz lemon juice
¼ oz Dijon mustard
¼ oz Worcestershire sauce
2 oz extra-virgin olive oil
salt
black pepper