Caesar Salad

Caesar Salad Dressing

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Who doesn’t like a Caesar salad? One of the few salads I could eat forever!

If you know someone, please try this recipe. I’m sure that will convince even the last sceptic.

Where does the Caesar salad actually come from?

Many people think that the Caesar salad (and not Ceasar salad) comes from America because it is so popular there. But he is originally from Tijuana, Mexico. During the Prohibition in America, when serving alcohol was banned, many Americans dined in Tijuana because serving alcohol was legal there. And there the Italian immigrant Cesare Cardini ran the restaurant “Caesar’s Palace” and invented the salad there.

Another fun fact: the salad was supposedly invented on July 4th, 1924, the national day of the USA.

The classic Caesar salad is prepared with capers and anchovies. However, I’m not a big fan of either of them. However, I have to admit that a small espresso,- or even a teaspoon of capers in the dressing gives a little extra taste kick. Just try it! And it really doesn’t taste like it either.

Since I omit the anchovies, the salad itself is vegetarian and the salad tastes best with a few crispy croutons, which are made very quickly and are great for using up leftovers from old bread. However I serve my Caesar Salad mostly with chicken. And if I feel extra fancy, I make a lemon chicken with it.

What goes with it?

The Caesar salad recipe below is ideal for 2 people as a main course or for 4 people as a starter. It tastes great with some grilled chicken (- or leftover chicken), or some shrimp, smoked salmon, or bacon. Bacon always works for me.

However, the extra grated Parmesan cheese on top is pretty important. Mmhhh… Yummy!

love,

sabrina x

Caesar Salad

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simple
  • Prep time:
    10 minutes
  • Cook time:
    15 minutes
  • Total time:
    25 minutes

Ingredients

2 servings
Dressing
2 eggs -they must be super fresh
70 ml olive oil
40 g parmesan cheese and extra 🙂
2 cloves of garlic
10 ml lemon juice
1 teaspoon Worcestershire sauce
1 tbsp Dijon mustard
salt and pepper
3 heads of mini romaine lettuce or 1 large
1 tsp capers
Croutons
2 slices of bread
1 Tbsp olive oil
Optional
add per Person 1 Chicken breast, or 3 prawns

Utensils

  • blender or food processor

Steps of preparation

  1. Wash the romaine lettuce and cut into large pieces
  2. Bring water to a boil and really only boil the eggs for 1 minute and rinse with cold water
  3. Roughly peel the eggs and use a spoon to scoop the insides of the eggs into a bowl.
  4. Using a blender, blend the eggs with the lemon juice, olive oil, Worcestershire sauce, salt, pepper, the capers and half the Parmesan; the dressing should not be too runny, but rather creamy.
  5. Cut the bread into small pieces and fry briefly in the oil and set aside.
  6. Place the salad in a large bowl and mix with the dressing.
  7. Scatter over the croutons and remaining Parmesan and serve
  8. Serve with some grilled chicken/ or bacon or shrimp

Optional

  1. Serve with some grilled chicken/ or bacon or shrimp

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

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