How to Make a Table Side Caesar Salad

This popular salad even today was created in 1924 by Chef Caesar Cardani. It was prepared and served right at the table in his restaurant in Tijuana, Mexico. The original recipe did not use anchovies and in the recipe here we will used coddled eggs, not raw. A coddled egg is cooked for about 45 seconds to 1 minute in boiling water. It gives the dressing a smoother, creamier consistency.

Things You'll Need

• 1 large egg
• Worcestershire sauce
• Tablespoon
• Garlic clove
• Salt
• Pepper
• Capers
• Dijon mustard
• Romaine lettuce leaves
• Parmesan cheese grated
• Chopped Italian parsley
• 1 Store bag croutons well made brand
• Metal whisk
• Small pot for boiling water
• Salad tongs
• Wooden bowl
• Metal bowl for mixing dressing
• Plates
• Forks
• Stove or burner
• Garlic press
• Measuring spoons
• Blender

Instructions

1. Wash and dry the Romaine lettuce. Tear the leaves into pieces and add them to a large wooden or metal bowl. Refrigerate it for at least an hour. Then after the hour prepare the salad dressing. Chill some flat salad plates in the refrigerator to serve the salad on later. It tastes better when it is served on cold plates.

2. On the stove, boil water in a small pan. When it is boiling, drop the egg into it for 45 seconds to 1 minute and remove. Let it cool.

3. Mix 1 teaspoon of Worcestershire sauce, 3 tablespoons of lemon juice, 1 medium clove of garlic processed through a garlic press, salt and pepper to taste, 1 teaspoon of capers and 1 of Dijon mustard, 2 tablespoons fresh Italian parsley chopped fine and mix in small metal bowl.

4. Crack the egg and add it to these ingredients. Whisk the ingredients with a metal hand held whisk until it is smooth.

5. Now add half of the 1/3 cup of olive oil to this mixture. Continue to whisk while you add the oil in a steady stream. Get the wooden bowl out of the refrigerator add about half a bag of the prepared croûtons and the 1/3 of a cup of Parmesan cheese and half of the dressing toss well. Add the rest of the salad dressing and toss all ingredients well using salad tongs.

6. Serve the salad on the chilled plates that you put in the refrigerator. Don' t forget to give everyone a fork to eat it. This recipe does not include anchovies like the original.

7. You can use a blender to make the dressing. Add all ingredients except the olive oil to the blender bowl. Process the ingredients for one minute then with the blender still running add the olive oil in a thin steady stream blending until it reaches the consistency you desire for the salad dressing. Toss with the ingredients in a salad bowl and serve.

Tips & Warnings

• Never use raw eggs in your recipe because you risk being infected by bacteria. It is hard to find a bottled dressing with the taste of the original it is better to make your own.