Caesar Salad Recipe
Caesar Salad
Flavors of California
Total time: less than 15 minutes

Preparation time: 10 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note
Though this salad is found on the menus of countless Italian restaurants, it is in fact an American invention, from southern California to be precise, and dates from the 1920s.
For 4 servings

- 1 head of romaine lettuce
- Croutons fried in oil
- Small pieces of bacon, cooked in a skillet

- 2 eggs
- 3 anchovy fillets
- 250 ml (1 cup) freshly grated parmesan
- 125 ml (1/2 cup) olive oil
- 4 tbsp. lemon juice
- Pepper
- 1 small clove of garlic, finely chopped
  1. Cook the bacon pieces in a non-stick pan; remove and set aside;
  2. in the same pan (if you wish to use the bacon fat), or in another pan using a little oil, brown the croutons; add the garlic and cook quickly, not letting the garlic brown; remove and place on paper towels;
  3. immerse the eggs in boiling water for 10 seconds; remove;
  4. in a salad bowl, mash the anchovy fillets, pour in the oil and lemon juice; season with pepper;
  5. break the eggs into the mixture; whisk together well; add the Parmesan;
  6. tear the lettuce onto the dressing; toss well just before serving;
  7. garnish with the croutons and bacon pieces.
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