Caesar Salad
Invented in 1924 in Tijuana in response to a shortage of ingredients at the restaurant, the Caesar is intended to be composed table-side in front of the guests, which is how I do it.
Ingredients
4 servings.
For the Dressing
- 1 garlic clove
- 4 anchovy fillets packed in olive oil, drained
- 2 egg yolks
- 6 tbs plus 2 tsp sunflower or olive oil
- 4 teaspoons sherry vinegar
- 1/2 cup finely grated Parmesan cheese
For the Salad
- 2 small heads romaine lettuce, or a package of pre-cut hearts of romaine
- 1/2 cup finely grated Parmesan cheese
- 2 cups Fried Tortillas cut into roughly ¾-inch squares
Method
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Put the dressing ingredients (except the parmesan) into a tall, narrow jar or pitcher.
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Place the head of an immersion blender at the bottom of the container and blend without moving it until a thick emulsion begins to form. Slowly raise and tilt the blender to incorporate the remaining oil and blend until smooth.
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Stir in the grated Parmesan.
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Chop the lettuce into 1/2-inch pieces.
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Put the lettuce into a large mixing bowl, add the Caesar dressing immediately before serving, preferably at the table in front of the guests, and toss well to coat the leaves.
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Pile the salad onto a serving dish.
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Sprinkle with grated Parmesan.
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Scatter the fried tortillas and serve.