Caesar Salad

Yes I'm in Love with Italy and Italian food but this salad dressing name is not related to the Roman Empire.

The Caesar Salad has nothing to do with Julius Caesar and apparently was created in Tijuana, Mexico by Caesar Cardini in 1924 and updated with anchovies by his brother Alex a few years later. The origins of the salad dressing combination have different stories; one version claims that Caesar's famous dish was an adaptation of a salad his mother used to prepare, other suggest it was a last minute concoction with kitchen leftovers for Caesar's friends.

I have been making this salad for a very long time and Caesar Salad is very often on my weekend lunch and BBQ parties. It’s a crowd-pleaser: guaranteed! When you have a big group and you’re not sure about everyone’s food preferences, Caesar salad is a nice option to have on your buffet. This recipe is flavorful and well balanced so kids and adults can enjoy it.

You can present the salad next to grilled meats in a large family style serving platter or in a more fancy way with flash-grilled romaine lettuce wedges and parmesan croutons.

If you would like more details about grilling lettuce, you can check out my Grilled Garden Salad recipe.

Bon Appétit!

 

Caesar Salad Dressing

Recipe Credits: Rafaella Sargi
Yields 3/4 cup of Caesar Dressing

Ingredients
1/2 teaspoon freshly grated garlic
4 Tablespoons Mayonnaise
3 Tablespoons Yogurt
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Pinch black pepper
3 Tablespoons extra virgin olive oil
2/3 cup freshly grated Parmesan cheese

Directions
Prep all the ingredients.
You will need a small bowl and a small whisk.

In a small bowl, combine the garlic, mayo, yogurt, lemon juice, apple cider vinegar, Worcestershire sauce, salt and pepper. Mix until well combined. Whisk continuously while slowly drizzling the olive oil over the mayo mixture. Add the Parmesan. Mix again. Taste and correct seasoning if needed.
Enjoy!

The sauce can be stored in an air tight container (or jar) in the fridge for up to 2 days.