Everyone generally loves a great Caesar salad. Did you know it was invented by a chef in Tijuana, Mexico? If you don’t believe me, check out this Wikipedia article, where you will find the original recipe of Caesar Cardini – http://en.wikipedia.org/wiki/Caesar_salad
Personally, it is hard to believe this since most Caesar salads in Mexico do not even come close to Caesar’s…except my former sister-in-law’s which I use always. Try it for the long weekend!
1 inch of anchovy paste (I know it isn’t part of the original recipe)
Crushed garlic (you be the judge)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1 Tablespoon wine vinegar
1 egg yolk coddled (if your eggs are pasteurized I just use a yolk and do not coddle it)
3/4 cup Crisco oil (NOT extra virgen olive oil)
Mix all of the first 6 ingredients together with a whisk. Slowly add in the oil, whisking away as you go. Chill.
My Caesar salad includes: romaine lettuce leaves minus the ribs, fresh croutons, green onions, fresh bits of bacon and fresh mushrooms and, of course, LOTS of Parmesan cheese!!!!
Enjoy the holiday weekend!!!
Posted on August 30, 2013, in Salads and tagged bacon, Caesar salad, Cardini, Crisco oil, croutons, dijon mustard, egg yolks, green onions, lemon juice, mushrooms, Parmesan cheese, romaine lettuce, wine vinegar. Bookmark the permalink. Leave a comment.