History of the Caesar Salad

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his hotel in Tijuana, Mexico. Guests decide to extend their stay and the chef created this dressing from Leftovers. Your first attempt will amaze family and friends guaranteed.

Dressing Ingredients

• 1 clove garlic, chopped finely
• 1/3 cup or so of good quality Extra Virgin Olive Oil. (Note: Amount may very due to individual tastes.)
• 8 anchovy fillets, chopped (Note: We usually use the kind that come in the jar packed in oil. That way, if you don't use them all, you can just leave the remainder in the refrigerator until you need them.)
• 1 1/2 T Worcestershire Sauce
• 1/4 teaspoon dry mustard or 1 t Dijon (optional)
• 5-6 sun-dried tomatoes (oil packed), chopped finely
• Freshly ground pepper, to your own taste
• Juice of 1 lemon
• 1 "coddled" Egg (1 minute in boiling water, then cooled, peeled and added in entirety)
• 1/3 cup parmigiano-reggiano cheese

Preparation

• Wash, tear and drain the lettuce.
• In a large wooden salad bowl, mash the garlic with a fork or pestle.
• Add chopped anchovy fillets, Worcestershire, mustard (optional), sun-dried tomato, lemon juice, and coddled egg.
• Note: A coddled egg is a raw egg that has been boiled for about 1 minute to reduce the risk of botulism or some other contamination.
• Blend with garlic, mash the anchovies really well, then swirl all of this around the sides of the bowl until it is "coated".
• Mix in the olive oil, sparingly, with a fork until it is well incorporated. The dressing should appear "creamy". Taste it to see if you have added just the right amount of olive oil. (You'll know.)