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answers (3)
It was invented by someone called Caesar Cardini.
He was Italian Mexican, and over the years had various restaurants, bars and hotels called Caesar's in Mexico and the US.
http://en.wikipedia.org/wiki/Caesar_Cardini
http://en.wikipedia.org/wiki/Caesar_salad
He was Italian Mexican, and over the years had various restaurants, bars and hotels called Caesar's in Mexico and the US.
http://en.wikipedia.org/wiki/Caesar_Cardini
http://en.wikipedia.org/wiki/Caesar_salad
Voted as best: bunnyphuphu
It was named by & for Caesar Cardini, a famed restaurateur who invented the dish in Tijuana, Mexico, in 1924. His original recipe called for romaine lettuce, garlic, croutons, Parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce.
He was said to be staunchly against the inclusion of anchovies in the mixture, contending that Worcestershire sauce is adequate to provide the faint fishy flavor.
Here's a recipe from Alton Brown that honors that tradition:
* 1 loaf day old Italian bread
* 3 garlic cloves, mashed
* 9 tablespoons extra virgin olive oil
* 1/4 teaspoon plus 1 pinch kosher salt
* 2 eggs
* 2 heads romaine lettuce, inner leaves only
* 7 grinds black pepper
* 1 lemon, juiced
* 6 drops Worcestershire sauce
* 1/4 cup grated Parmesan cheese
Directions
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
He was said to be staunchly against the inclusion of anchovies in the mixture, contending that Worcestershire sauce is adequate to provide the faint fishy flavor.
Here's a recipe from Alton Brown that honors that tradition:
* 1 loaf day old Italian bread
* 3 garlic cloves, mashed
* 9 tablespoons extra virgin olive oil
* 1/4 teaspoon plus 1 pinch kosher salt
* 2 eggs
* 2 heads romaine lettuce, inner leaves only
* 7 grinds black pepper
* 1 lemon, juiced
* 6 drops Worcestershire sauce
* 1/4 cup grated Parmesan cheese
Directions
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
voted helpful: brian san
Thats what Alex Cardini wanted to call it.
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