Caesar salad is a popular dish that originated in Mexico, despite its Italian-sounding name. Yes you heard it right, it was created by an Italian immigrant named Caesar Cardini, who owned restaurants in Tijuana and San Diego. The salad gained fame in the 1920s and has since become a staple in many restaurants worldwide.

A classic Caesar salad typically includes:

Romaine lettuce: The base of the salad, known for its crisp texture.

Croutons: Small, toasted or fried bread cubes that add crunch.

Parmesan cheese: Grated or shaved, it adds a sharp, savory flavor.

Caesar dressing: A creamy dressing made with ingredients like garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and mayonnaise or raw egg yolks.

Black pepper: Freshly ground pepper adds a bit of spice.

Variations of the salad may include additional ingredients such as grilled chicken, shrimp, bacon, or anchovy fillets. Despite its simplicity, the combination of flavors and textures makes Caesar salad a beloved dish around the world. Sixto Carreon creates his own version for you to try and here’s how you make it!

^INGREDIENTS

Salad:

2 heads of romaine lettuce, washed and chopped

Homemade croutons (recipe below)

1/2 cup of grated Parmesan cheese

4 slices of bacon, cooked and crumbled

2 hard-boiled eggs, peeled and sliced

Homemade Croutons:

3 cups of cubed bread (preferably stale or day-old)

3 tablespoons of olive oil

1/2 teaspoon of garlic powder

Salt and pepper, to taste

Homemade Mayonnaise (for Dressing):

1 large egg yolk, at room temperature

1 teaspoon of Dijon mustard

1 teaspoon of lemon juice

3/4 cup of vegetable oil or light olive oil

Salt, to taste

Caesar Dressing:

1 batch of homemade mayonnaise (from above)

2 cloves of garlic, minced

2 teaspoons of anchovy paste (or 4 anchovy fillets, mashed)

3 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1/2 cup of grated Parmesan cheese

Salt and black pepper, to taste

Instructions:

1. Make the Homemade Croutons:
   • Preheat the oven to 375°F (190°C).
   • In a bowl, toss the cubed bread with olive oil, garlic powder, salt, and pepper.
   • Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Set aside to cool.
2. Make the Homemade Mayonnaise:
   • In a bowl, whisk together the egg yolk, Dijon mustard, and lemon juice.
   • Slowly drizzle in the oil, whisking continuously, until the mixture thickens and emulsifies. Season with salt to taste. Set aside.
3. Make the Caesar Dressing:
   • In a separate bowl, combine the homemade mayonnaise, garlic, anchovy paste, additional lemon juice, and Worcestershire sauce. Whisk until smooth.
   • Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
4. Assemble the Salad:
   • In a large salad bowl, toss the chopped romaine lettuce with the desired amount of Caesar dressing until evenly coated.
   • Add the homemade croutons, crumbled bacon, and sliced hard-boiled eggs. Sprinkle with grated Parmesan cheese.
   • Toss everything together gently.
5. Serve:
   • Serve the salad immediately, with extra Parmesan cheese on the side if desired.

NUTRITIONAL VALUE

Per Serving:

Calories: 600-700 kcal

Protein: 15-20 g

Fat: 55-65 g

Saturated Fat: 12-15 g

Cholesterol: 180-200 mg

Carbohydrates: 15-20 g

Fiber: 3-4 g

Sugars: 3-4 g

Sodium: 700-900 mg