CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
ORIGINAL CESAR CARDINI CAESAR SALAD
This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.
Provided by Brandess
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
- Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
- Toss with lettuce right before serving.
- Garnish with shaved parmesan.
- NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.
Nutrition Facts : Calories 156, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.1, Sodium 393.4, Carbohydrate 6.3, Fiber 3.4, Sugar 2, Protein 4.8
CAESAR'S SALAD
Invented by Cesar Cardini in Tijuana, Mexico during prohibition, this is one of my favorite recipes. Though many spell it Caeser's Salad, I prefer the Spanish spelling becuase it was invented in Mexico by an Italian immigrant. A lot of Caeser/Cesar's salad recipes get overly complicated, the magic of this recipe lies in its simplicity.
Provided by Barnaby Dorfman
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Croutons: This is one of the keys to this recipe. Start with about 1/2 loaf of a crusty Italian bread with a large cell-structure, e.g. big holes. I really like to use Pugliese or Ciabatta. Cut the bread into cubes of about 1 inch square and lay out onto a a cookie sheet and toast in the oven, preferably under a broiler. Turn the croutons about half-way through to ensure both sides get toasted. The most important thing here is to not over-toast -- you want croutons that are crunchy on the outside and still soft in the center.
- Chop the Romaine hearts into sections about 1 inch by the width of each leaf.
- Dressing: Squeeze the juice of the lemon into a mixing bowl and add the anchovy paste. I know some people are squeamish about anchovy paste, but the taste really isn't strong here. Ive served this to anchovy haters who loved it. Finally, the paste serves as an important emulsifier in this recipe. Using a whisk slowly drizzle the olive oil into the lemon-anchovy mixture while whisking, all the ingredients should come together in a thick, greenish brown dressing.
- Assembly: Place romaine in a large salad bowl. Add still warm croutons on top of lettuce. Pour grated cheese on top of pile and then drizzle dressing on top of whole. Toss and serve.
Nutrition Facts : Calories 507.9, Fat 38.4, SaturatedFat 9.6, Cholesterol 31.8, Sodium 1077.9, Carbohydrate 25.2, Fiber 8.6, Sugar 3.7, Protein 20.8
JULIA'S CAESAR SALAD
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant.
Provided by Julia Child
Categories Salad Cheese Egg Leafy Green No-Cook Parmesan Lemon Fall
Yield Makes 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preparing the salad components:
- You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
- To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
- Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
- To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
- Mixing and serving the Caesar:
- Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
- Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
- Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
- Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.
TRUE ORIGINAL CAESAR SALAD
This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
- Baste bread with 1 1/2 tbsp of olive oil.
- return to oven to brown 15 minutes.
- Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
- Spread this mixture on the toasted bread& cut into cubes, set aside.
- Cover the egg in boiling water and cook for 1 minute only.
- Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
- Toss and serve- do not let the croutons get soggy.
Nutrition Facts : Calories 896.1, Fat 40.1, SaturatedFat 8.2, Cholesterol 127, Sodium 1867.2, Carbohydrate 104, Fiber 6.5, Sugar 1.6, Protein 29
MINI CAESAR SALAD BITES
A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)
Provided by grumblebee
Categories Vegetable
Time 15m
Yield 45 mini salad cups, 45 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
- Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
- Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
- Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
- Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
- Bon Appetit! :).
Nutrition Facts : Calories 60.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 114, Carbohydrate 5.2, Fiber 0.5, Sugar 0.3, Protein 1.3
More about "original cesar cardini caesar salad recipes"
CARDINI'S® ORIGINAL CAESAR SALAD RECIPE | CAESAR CARDINI'S
From caesarcardinis.com
CAESAR CARDINI’S ORIGINAL CAESAR SALAD RECIPE
From domesticgeekgirl.com
CAESAR CARDINI'S DRESSING RECIPE - THERESCIPES.INFO
From therecipes.info
CAESAR CARDINI’S ICONIC CAESAR SALAD - TRAVELING BOY
From travelingboy.com
ORIGINAL CESAR CARDINI CAESAR SALAD RECIPE - FOOD.COM
From pinterest.com
CARDINI CAESAR DRESSING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHERE DID THE CAESAR SALAD ORIGINATE? A COMPLETE HISTORY
From denicolasitaliandining.com
CAESAR CARDINI - YAHOO SEARCH RESULTS
From m.search.yahoo.com
ORIGINAL CESAR CARDINI CAESAR SALAD RECIPE - FOOD.COM
From pinterest.com
CARDINI CAESAR CROUTONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAESAR SALAD - ORIGINAL RECIPE WHO INVENTED IT? - NUTRITION USTAD
From nutritionustad.com
CAESAR SALAD - NITDB.ORG
From nitdb.org
THE ORIGINAL CAESAR SALAD RECIPE - YOUTUBE
From youtube.com
THE ORIGIN STORY: WHERE DOES CAESAR SALAD COME FROM?
From siciliamiautah.com
CARDINI'S ORIGINAL CAESAR | FEMALE.COM.AU
From female.com.au
THE BEST CAESAR RECIPES FOR MORE THAN JUST SALAD - WSJ
From wsj.com
WITH LOVE, PAPER AND WINE
CAESAR CARDINI'S
From caesarcardinis.com
CARDINI'S® THE ORIGINAL CAESAR DRESSING - MARZETTI BRANDS
From tmarzetticompany.com
THE CAESAR CARDINI STORY AND HISTORY | CARDINI'S
From caesarcardinis.com
THE ORIGINAL CAESAR DRESSING RECIPE - DELISHABLY
From delishably.com
THE ORIGINAL ALEX-CAESAR CARDINI SALAD | COOKSTR.COM
From cookstr.com
CARDINI'S THE ORIGINAL CAESAR DRESSING 12 OZ. | CAESAR CARDINI'S
From caesarcardinis.com
THE ORIGINAL CAESAR SALAD - EDIBLE PARADISE
From edibleparadise.com
CAESAR'S - WIKIPEDIA
From en.wikipedia.org
CAESAR CARDINI, THE HISTORY OF CAESAR SALAD
From kitchenproject.com
CAESAR CARDINI - YAHOO SEARCH RESULTS
From m.search.yahoo.com
CAESAR SALAD - WIKIPEDIA
From en.wikipedia.org
ORIGINAL CESAR CARDINI CAESAR SALAD RECIPE - FOOD.COM
From pinterest.ca
CAESAR SALAD | TRADITIONAL SALAD FROM TIJUANA, MEXICO
From tasteatlas.com
THE MAKING OF THE CAESAR SALAD LEGEND – CHICAGO TRIBUNE
From chicagotribune.com
THE SURPRISING TRUTH ABOUT CAESAR SALAD - BBC TRAVEL
From bbc.com
GET COOKING: THE ORIGINS OF THE REAL CAESAR SALAD - HOHOHEK
From hohohek.com
HERE'S THE TRUE ORIGIN STORY OF THE CAESAR SALAD - AMERICAN WAY
From americanway.com
CAESAR CARDINI - WIKIPEDIA
From en.wikipedia.org
CAESAR SALAD, THE ORIGINAL RECIPE BY CARDINI ! - YOUTUBE
From youtube.com
THE HISTORY OF CAESAR, MINUS THE TOGA - THE WASHINGTON POST
From washingtonpost.com
TIJUANA: HOME OF THE ORIGINAL CAESAR - TOPTIJUANABC.COM
From toptijuanabc.com
CAESAR SALAD HAS MIXED HISTORY, BUT GOT ITS START IN TIJUANA
From sandiegouniontribune.com
CARDINI'S ORIGINAL CAESAR DRESSING RECIPE - THERESCIPES.INFO
From therecipes.info
| CAESAR CARDINI'S
From caesarcardinis.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #vegetables #american #easy #no-cook #beginner-cook #dinner-party #salad-dressings #californian #inexpensive #brunch #novelty #taste-mood #technique
You'll also love