Difference between revisions of "Caesar Salad"
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| − | [[ | + | [[File:CaesarSalad3.jpg|thumb|A Caesar salad variation topped with grilled chicken.]] |
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| − | + | {{recipe}} | [[Cookbook:California cuisine|California cuisine]] | [[Cookbook:Salad Recipes|Salad]] | |
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| − | + | The '''Caesar salad''' is a traditional salad served in American restaurants, often prepared table side. It is referred to by some as the "king" of salads. | |
| − | + | Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924. | |
| − | *1/ | + | == Ingredients == |
| − | *1- | + | * 1 head Romaine lettuce, roughly chopped<ref group="N">Contrary to popular belief, chopping the lettuce will '''''not''''' cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.</ref> |
| − | * | + | * 1/4 cup (about 50ml) extra-virgin olive oil, divided |
| − | * | + | * 2 [[Cookbook:Soft Boiled Eggs|soft-boiled eggs]] |
| − | * | + | * Heavy pinch of sea salt. Don't use table salt, or else you're not making Caesar salad. |
| − | + | * Freshly ground black pepper | |
| + | * Drizzle red wine vinegar | ||
| + | * 3 shots Worcestershire sauce | ||
| + | * Garlic croûtons (below) | ||
| − | + | == Procedure== | |
| + | #First, strike up a conversation. | ||
| + | #Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat. | ||
| + | #Add salt and pepper. Toss to coat. | ||
| + | #Add vinegar and toss to coat. | ||
| + | #Drizzle Worcestershire sauce over lettuce. Toss to coat. | ||
| + | #Crack eggs over salad. Toss to coat. | ||
| + | #Top with garlic croûtons and serve. | ||
| − | + | == Notes == | |
| + | <references group="N"/> | ||
| − | [[ | + | |
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| + | == Garlic Croûtons == | ||
| + | |||
| + | ===Ingredients=== | ||
| + | * 1 stale loaf Italian bread, cut into 2-inch (5cm) cubes | ||
| + | * 1/4 cup (about 50ml) olive oil | ||
| + | * 2 tsp garlic powder | ||
| + | * 1/2 tsp salt | ||
| + | * 1/2 tsp black pepper | ||
| + | |||
| + | ===Procedure=== | ||
| + | #Place cubes on a greased baking sheet and bake at 400°F (200°C)until thoroughly dried. | ||
| + | #Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat. | ||
| + | #Cook until crisp. Remove and set aside until needed. | ||
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| + | {{Wikipedia|Caesar salad}} | ||
| + | {{Commonscat|Caesar salad}} | ||
| + | |||
| + | [[Category:Californian recipes]] | ||
| + | [[Category:Salad recipes]] | ||
| + | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Revision as of 12:04, 22 October 2011
| California cuisine | Salad
The Caesar salad is a traditional salad served in American restaurants, often prepared table side. It is referred to by some as the "king" of salads.
Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.
Ingredients
- 1 head Romaine lettuce, roughly chopped[N 1]
- 1/4 cup (about 50ml) extra-virgin olive oil, divided
- 2 soft-boiled eggs
- Heavy pinch of sea salt. Don't use table salt, or else you're not making Caesar salad.
- Freshly ground black pepper
- Drizzle red wine vinegar
- 3 shots Worcestershire sauce
- Garlic croûtons (below)
Procedure
- First, strike up a conversation.
- Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
- Add salt and pepper. Toss to coat.
- Add vinegar and toss to coat.
- Drizzle Worcestershire sauce over lettuce. Toss to coat.
- Crack eggs over salad. Toss to coat.
- Top with garlic croûtons and serve.
Notes
- ↑ Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.
Garlic Croûtons
Ingredients
- 1 stale loaf Italian bread, cut into 2-inch (5cm) cubes
- 1/4 cup (about 50ml) olive oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Procedure
- Place cubes on a greased baking sheet and bake at 400°F (200°C)until thoroughly dried.
- Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.
- Cook until crisp. Remove and set aside until needed.
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