It’s 100 years since the Caesar salad was invented, it’s said, on the Fourth of July at a restaurant in Tijuana, Mexico. And it’s had staying power. The original is credited to Italian immigrant Caesar Cardini, who tossed it in the dining room of his restaurant, Caesar’s Place, in 1924.
Since then, the salad’s been flexible enough to accommodate a wide variety of toppings and ingredients. My recipe takes its lead from an ingenious Caesar dressing created by Brooklyn restaurateur . It relies on mayonnaise, which has cooked eggs built right in, so if you have in your dressing, your worries are relieved.
Even if you think you don’t like anchovies, you should still try a small amount, which gives the Caesar dressing its inimitable flavor. The only reason to leave them out is if you are vegetarian (and note to vegetarians: Worcestershire sauce also contains anchovies, so sub in some soy sauce instead). Top this Caesar salad with some sliced , a piece of or , or some poached or grilled shrimp for a restaurant-y entrée.
You could also . Ingredients for the Croutons (Optional): 2 cups day-old cubes of firm white bread (about 3/4-inch thick) 1⁄4 cup extra-virgin olive oil 1 garlic clove (pressed through a garlic press or ) 1/2 teaspoon kosher salt For the Caesar Dressing: 1⁄4 cup mayonnaise 2 tablespoons extra-virgin olive oil 1 to 2 tablespoons (depending on how lemony you like it) 1/2 teaspoon Worcestershire sauce 1 anchovy rinsed and very finely minced or 1/2 teas.
