The Caesar Salad was created in the 1920s by Caesar Cardini, an Italian immigrant, and restauranteur.
Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.
Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.
2 t olive oil
2 heads Romaine lettuce, torn or cut into bite-size pieces
Dressing
2 large egg yolks
2 large egg yolks
6 to 8 anchovy fillets
2 cloves garlic
2 T champagne or white wine vinegar
2 T fresh lemon juice
1 t Dijon mustard
1 t Worcestershire sauce
¼ cup extra-virgin olive oil
½ cup avocado oil
2 T grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
Coarsely grated Parmigiano-Reggiano cheese, for garnish
Lemon wedges, for serving (optional)
Preheat oven to 375 degrees F.
Place pieces of bread on a baking sheet. Drizzle with the olive oil.
Mix around on the baking sheet to coat cubes with some of the oil
Mix around on the baking sheet to coat cubes with some of the oil
Bake in the oven until golden brown, about 8 minutes. Stir after 4 minutes.
Remove and transfer croutons to a plate and set aside.
Meanwhile, place the egg yolks, anchovy fillets, garlic, vinegar, lemon juice, Dijon, and Worcestershire sauce in a food processor or blender.
Meanwhile, place the egg yolks, anchovy fillets, garlic, vinegar, lemon juice, Dijon, and Worcestershire sauce in a food processor or blender.
Process until smooth. Slowly add the oils and place in a bowl in the refrigerator until ready to use.
Place Romaine in a large salad bowl.
Drizzle some of the dressing over lettuce and toss to combine.
Season to taste with salt and pepper.
Season to taste with salt and pepper.
Add the croutons, and toss again.
Divide between 2 to 4 salad plates and add some grated Parmigiano.
Serve with lemon wedges, if desired.
Serves 2 to 4
Serves 2 to 4