Caesar Salad
Photo: User Novellina on en.wikipedia, Public domain
Caesar salad is a table-side classic built from romaine, olive oil, Worcestershire sauce and soft-boiled eggs. It is credited to Caesar Cardini, an Italian immigrant who ran a restaurant in Tijuana and reportedly tossed the first one on July 4, 1924. This version dresses the lettuce in stages, so you taste each layer, and the soft eggs turn into a rich dressing right in the bowl.
Instructions
Put the chopped romaine in a large bowl. Chopping is fine here, because romaine is sturdy and the cut edges will not brown.
Drizzle 2 tablespoons of the olive oil over the lettuce and toss until every leaf is lightly coated.
Add the sea salt and a few grinds of black pepper, then toss again so the seasoning spreads evenly.
Add a drizzle of red wine vinegar and toss to coat.
Shake the Worcestershire sauce over the lettuce and toss once more.
Crack the soft-boiled eggs over the salad and toss until the yolk and white are worked through the leaves and the dressing looks creamy.
Top with the garlic croûtons and serve straight away, while the lettuce is still crisp.
Make it personal.
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