When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant.
成分
Makes 2 to 3 servings
Special Equipment
Preparing the salad components:
Step 1
You will probably need 2 large heads of romaine for 3 people — or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length — you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads — fortunately, romaine keeps reasonably well under refrigeration.
Step 2
To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
Step 3
刮泥放入煎锅,添加另一个tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
Step 4
To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
Mixing and serving the Caesar:
Step 5
Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
Step 6
Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
Step 7
Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
Step 8
Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.
Leave a Review
Reviews (41)
Back to TopYou say “I can do without the anchovies”, but Worcestershire sauce actually does contain them. Love Julia’s recipe!
Diana K.
加拿大多伦多
12/20/2021
I can't believe some of these remarks! The lady from CT who claims to be a connoisseur puts iceberg in her salad and wonders why no one wanted the recipe?! Someone else burned the garlic and blamed the recipe?! Julia must be laughing her head off somewhere above. This recipe is perfect the way it is.
cetarr
Kansas
4/7/2021
I would be the first to think it is out of rules to alter a Julia Childs and Jaque Pepin recipe. However, I would make the dressing on the side and add more lemon and garlic and possible anchovies on occasion. Oh but this was so elegant I would more than likely not add the anchovies out of respect but not enough garlic for sure.
pleasuredome
Ashville NC
4/8/2016
Perfect
debkane
Asheville, North Carolina
4/14/2014
Delicious recipe. For those worried about raw eggs, there are now pasteurized shell eggs available on the market. They are heated to kill the bacteria and otherwise just like every other raw shell egg. I get mine at Shaws (Davidsons).
kevpp27
Boston, Ma
6/5/2011
SO elegant and delicious in its simplicity. Saw it the first time on TV with Julia and Jacques. Dont get balled up about the raw egg-real Caesar salad isnt the same without it. I use a wooden bowl and sometimes will rub a cut garlic clove in the bowl but will never leave off the homemade croutons. Add sliced chicken or shrimp and you have a main meal.
Anonymous
Crystal Coast of NC
1/5/2011
This is just the best. After reading that the previous reviewer did it all with an immersion blender, I tried it and, to my taste, it was awful. So --- quickly and just before the dinner guests arrived, I prepared for the original method. It was a great hit with everyone, and eating the salad with our fingers was a quaint addition to our meal.
Anonymous
Southern California
7/11/2010
I must admit, I put all the dressing ingredients together and blend for a couple of seconds with my hand blender. Then I only use what I need and save for another day. I also add bacon. But it is the best caesar salad I have ever had and many people want the recipe. Maybe I'll try it one day just like Julia recommends!
kdearman
Eastern-Ontario
12/29/2009
Made this salad for a dinner party and it was a hit. Not only was it delicious (added a few sauteed anchovies) but eating it with our fingers added just the right touch.
sroschen
sacramento, ca
10/3/2009
I have used this recipe for years and I mean years always to rave reviews My husband gave me her set of books when we were married and although some time a little tedious always excellent
chezchea
ATlanta
6/7/2009
This is now the only caesar salad recipe I ever make!
Anonymous
Vancouver, BC
2/3/2007
Whether it is Julia's original recipe or not is beside the point. This recipe is by far the best Caesar Salad. I am not a huge fan of croutons so I added pressed garlic (2 cloves) at the pepper and salt stage. Easy yet remarkably delicious, it doesn't get much better than this!
tracyl38
No. California
6/24/2006
SOrry, below should read: For those who think that coddling and egg for 45 seconds IS SAFE, IT does NOT sufficiently raise the temp for a safe egg
Anonymous
nj
8/28/2005
I agree that this is very authentic and good. For those who think that coddling and egg for 45 seconds does NOT sufficiently raise the temp for a safe egg. Coddling the egg does make for a smother dressing. However, I have never had a problem with raw or coddled so I use both. With apologies to Julia, I would add some anchovies, but not whole or chopped or even paste. Try gently warming the anchovies in the oil in a saucepan over low heat. They melt into the oil. Then you can have all the additional (to the worcestershire) flavor you want. I find that this really doesn't offend people who say they don't like anchovies.
murphed
nj
8/28/2005
This was easy and delicious. I tore the romaine into smaller bits to make eating a bit easer. As I decided to prepare this after my chicken was in the oven I only had a loaf of rye bread to use for croutons, which worked out quite nicely. I was not sure if I should use the whole egg or just the yolk so I used just the yolk. As well in many years of cooking with raw egg I have never had a problem. However, if you are worried do coddle the egg to be safe. I do like ancovies in ceaser salad, but I did not miss them at all in the tastey orginal.
Anonymous
Winnipeg, Manitoba, Canada
7/19/2005
