Experience the classic Caesar Salad with a luscious, homemade mayonnaise dressing.
Did you know?
The Caesar Salad was said to be created on a busy weekend when Cardini's restaurant kitchen was running low on supplies, proving that sometimes, necessity really is the mother of invention!
Ah, the Caesar Salad, a dish with roots as crisp as its lettuce. Legend has it that it was first whipped up in 1924 by an Italian immigrant, Caesar Cardini, who lived in Mexico. It's as if Italy met Mexico in a bowl and decided to dress up for a flavor fiesta! This version brings you the joy of creating your own creamy mayonnaise from scratch – a skill as timeless as the salad itself. We'll blend tradition with a whisk of modern simplicity, crafting a dish that pays homage to its rich past while sauntering into present-day kitchens with a confident, garlicky grin.
Served as a stand-alone lunch or as a prelude to dinner, this Caesar salad will transport you to a time of culinary invention, and perhaps inspire you to toss in your own creative twist. Preferably enjoyed with a good company and perhaps an anecdote or two about the roaring '20s.
Ingredients
The ingredients for our salad are a mix of fresh, crunchy greens, and rich, emulsifying agents for the homemade mayonnaise. Each element is chosen to compliment the other, reflecting a balance of textures and flavors.
Mayonnaise
- 2 egg yolks
- 1 clove of garlic, minced
- 2 tsp Dijon mustard
- 150 ml olive oil
- 1 tbsp white wine vinegar
- Juice of half a lemon
- A pinch of salt
- Black pepper to taste
- 2 anchovy fillets, finely chopped (optional)
- 1 head of romaine lettuce, washed and torn into pieces
- 50 g Parmesan cheese, shaved
- Croutons, for garnish
Steps
The creation of this delectable salad is akin to a culinary ballet where precision and flair come together in harmony. Follow the steps carefully and enjoy the twirls and leaps of flavors.
- Begin by preparing the mayonnaise. Place the egg yolks, minced garlic, Dijon mustard, and anchovies (if using) in a medium bowl.
- Whisk the mixture until well combined. While whisking continuously, slowly drizzle in the olive oil until the mixture thickens and emulsifies.
- Add white wine vinegar, lemon juice, salt, and black pepper to the mayonnaise and whisk until smooth and creamy.
- In a large salad bowl, toss the romaine lettuce with enough mayonnaise to coat the leaves lightly.
- Sprinkle the shaved Parmesan cheese over the salad and add croutons.
- Give the salad a final gentle toss and serve immediately.
Add some extra love
For an extra touch of umami, add a sprinkle of Worcestershire sauce to your homemade mayonnaise.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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