This Caesar Salad Recipe was invented by Caesar Cardini, a restaurant owner in Mexico. One 4th of July he had more customers than expected and ran out of everything, except eggs, anchovies and lettuce. He came up with the idea of the salad that was prepared by himself, table side and with a lot of flair. His patrons were pleased by the extra attention and the world gained a delicious salad recipe.
Caesar Salad is what got my children to eat salad. And because I was serving children, I substituted the olive oil and raw eggs for store bought mayo, just to be on the safe side. Plus it’s way easier.
With fresh eggs, go for the original.
- ⅔ cup reduced calorie mayonnaise
- ¼ cup grated Parmesan (for dressing)+ ¼ cup grated Parmesan (for garnish)
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 1 Tbsp anchovy paste (optional if you don't like it, but gives a unique flavor to dressing)
- 6 cups torn crisp romaine lettuce
- 1 cup garlic flavored croutons
- In a bowl add the mayo, ¼ cup Parmesan, garlic, and anchovy paste. Whisk everything together. Slowly add the lemon juice, whisking constantly;
- Place the torn romaine lettuce in a serving salad bowl, pour dressing over leaves and toss well;
- Sprinkle with the remaining Parmesan, add the croutons and toss thoroughly;
- Serve immediately.
- You may substitute the mayo for 1/3 cup of extra virgin olive oil and two fresh eggs. Whisk them well until they begin to thicken, then add the other dressing ingredients.
- If you skip the anchovy paste you might want to add a little salt to taste.
- Bacon bits may be added over the salad. It’s delicious!
- To make a Caesar Salad into a meal, you may add roast chicken or shrimp.