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Category: Salads

Original Caesar salad

I wanted to comment on Leslee Komaiko's Caesar salad bit in Restaurant Journal ("Render Unto Caesar That Which Is Leafy," Feb. 25). I have strong opinions about the Caesar salad and know a little about it as a result of ... Read more

Total time: 25 minutes | Serves 4
Note: From the Caesar Hotel on Avenida Revolucion, Tijuana.
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 16 three-eighths-inch slices baguette
  • 4 teaspoons anchovy paste
  • 1 to 2 tablespoons red wine vinegar
  • 2 tablespoons fresh juice of Mexican limes
  • 1 one-minute coddled egg
  • Dash Worcestershire sauce
  • 1/3 cup garlic-flavored olive oil
  • 8 tablespoons finely grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 heads romaine lettuce (outer leaves discarded, ends trimmed), washed, dried and chilled

Step 1To make the croutons, heat the olive oil and garlic in a skillet. Spread one-fourth teaspoon anchovy paste on one side of each baguette slice. Place slice paste side down in hot oil and cook for 30 to 40 seconds, then turn and toast the other side. Continue with the rest of the slices, removing the garlic from the pan when it starts to brown. Place the croutons on paper towels to drain. Set aside.

Step 2Stir together the vinegar, lime juice, coddled egg and Worcestershire sauce in a big wooden salad bowl. Then add the garlic-flavored olive oil in a thin, steady stream, whisking constantly to form an emulsion. Stir in 6 tablespoons Parmesan cheese, salt and black pepper. Add the romaine leaves and croutons and toss until the lettuce is coated with dressing.

Step 3To serve, divide the salad among 4 chilled plates and sprinkle with the remaining Parmesan.

Each serving:
407 calories; 15 grams protein; 51 grams carbohydrates; 5 grams fiber; 38 grams fat; 6 grams saturated fat; 62 mg. cholesterol; 1,618 mg. sodium.
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