Cookbook:Caesar Salad

| California cuisine | Salad

The Caesar salad is a traditional salad served in American restaurants, often prepared table-side. It is referred to by some as the "king" of salads.

Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.

Ingredients

 * 1 head Romaine lettuce, roughly chopped
 * ¼ cup (about 50 ml) extra-virgin olive oil, divided
 * Heavy pinch of sea salt
 * Freshly-ground black pepper
 * Drizzle of red wine vinegar
 * 3 shots Worcestershire sauce
 * 2 soft-boiled eggs
 * Garlic croûtons

Procedure

 * 1) Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
 * 2) Add salt and pepper. Toss to coat.
 * 3) Add vinegar and toss to coat.
 * 4) Drizzle Worcestershire sauce over lettuce. Toss to coat.
 * 5) Crack eggs over salad. Toss to coat.
 * 6) Top with garlic croûtons and serve.

Notes, tips, and variations
