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Caesar Salad from 'scratch'

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Caesar Salad from 'scratch'
Salad for 4 Medium
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Ingredients (10)

  • Eggs
  • Olive Oil
  • Anchovies
  • Red Wine Vinegar
  • Lemons
  • Worchestshire sauce
  • Parmesan Cheese
  • Croutons
  • Garlic
  • Mustard

Few people realize that the Caesar salad was invented in California in the late 1960’s. The story goes that a restaurant owner/surfer was short of food to feed his friends one evening after a day at the beach, so they challenged him to take EVERYTHING out of his fridge and make something good. In my opinion, he succeded.

This is a classic Caesar Salad recipe, and it is EXACTLY as I have made it ‘tableside’ over 5,000 times in restaurants I have worked at.

I’ll do my best to be clear about the recipe here, but if you have any questions, visit my cooking website, and hopefully I can help you there. Enjoy!


  1. 1In a WOODEN bowl (see to find out why wood is important), grind a couple of anchovies into paste. Add a little tablesalt and pepper, then add 1 tblsp. of fresh garlic. Grind these ingredients together well.
  2. 2Add 2 eggs yolks (seperated from the whites) and with a whisk, blend well. Add a tsp of mustard and a few drops of Worschestshire Sauce. Again, mix well.
  3. 3Add 1 tsp of Red Wine Vinegar and the juice from 1/2 of a lemon. Whisk well. Now add Olive Oil until the mixture thickens to your desired consistency (usually 1/2 to 3/4 of a cup). Last, mix in 2 tblsp. of Parmesan Cheese.
  4. 4Now that the dressing is done, toss in a full head of Romaine lettuce, your choice of croutons, bacon bits if you desire and toss the whole mixture well.
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