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Caesar Salad |
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Serves: 4
Print this Recipe
(Ensalada de Caesar)
Category: Vegetable Salads
Caesar Salad was invented in the 1920s in Tijuana, Mexico, by Alexander and his brother Ceasar Cardini, owners of a popular local restaurant. The story goes that late one evening near closing time, Alex welcomed some late diners and, with only a few ingredients to work with after a busy day, Ceasar, the chef, whipped up the first Caesar Salad.
Now, there are so many versions of the salad that the origins are often forgotten, but Tijuana still claims Caesar Salad as its own. This updated version does not contain raw egg in the dressing.
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
4 anchovy fillets, chopped
2 cloves garlic (large), chopped
1 teaspoon Dijon style mustard
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon freshly ground pepper, or to taste
1 head large Romaine lettuce, washed, dried and torn into pieces
1 cup croutons
1. In a blender, thoroughly combine the oil, vinegar, lemon juice, anchovies, garlic, and mustard. Add the Parmesan and black pepper. Blend until creamy and smooth. Transfer to a small bowl and reserve, or, if made ahead, cover and refrigerate up to 3 days. Whisk thoroughly before using.
2. Put the lettuce and croutons in a large salad bowl. Add the dressing and toss well.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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