Caesar Salad The Original Recipes

ORIGINAL CESAR CARDINI CAESAR SALAD

This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.

Provided by Brandess

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Original Cesar Cardini Caesar Salad image

Steps:

Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
Toss with lettuce right before serving.
Garnish with shaved parmesan.
NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.

Nutrition Facts : Calories 156, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.1, Sodium 393.4, Carbohydrate 6.3, Fiber 3.4, Sugar 2, Protein 4.8

Ingredients

2 garlic cloves, crushed
1/2 teaspoon salt
3/4 teaspoon pepper
4 1/2 tablespoons parmesan cheese, shredded not grated
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/8 teaspoon Worcestershire sauce
1 egg yolk
4 1/2 tablespoons bacon bits
1 head romaine lettuce leaf, chopped

CLASSIC RESTAURANT CAESAR SALAD

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

Classic Restaurant Caesar Salad image

Steps:

Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

Ingredients

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

TRUE ORIGINAL CAESAR SALAD

This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot

Provided by Bergy

Categories Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

True Original Caesar Salad image

Steps:

Heat oven to 400 degrees F.
Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
Baste bread with 1 1/2 tbsp of olive oil.
return to oven to brown 15 minutes.
Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
Spread this mixture on the toasted bread& cut into cubes, set aside.
Cover the egg in boiling water and cook for 1 minute only.
Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
Toss and serve- do not let the croutons get soggy.

Nutrition Facts : Calories 896.1, Fat 40.1, SaturatedFat 8.2, Cholesterol 127, Sodium 1867.2, Carbohydrate 104, Fiber 6.5, Sugar 1.6, Protein 29

Ingredients

10 leaves romaine lettuce, washed and refrigerate to crisp
6 slices French bread, 1/2 inch thick
1/4 cup virgin olive oil
3 cloves garlic, crushed
6 anchovy fillets
1 egg
1 tablespoon fresh lime juice
1 teaspoon Worcestershire sauce
1/4 cup fresh grated parmesan cheese
salt & pepper