- Emulsifying the Caesar Dressing
In a small bowl, whisk together the minced anchovies, pressed garlic, egg yolk, Dijon mustard, and lemon juice. While whisking constantly, slowly drizzle in the olive oil in a thin stream until the mixture becomes thick, pale, and creamy. This emulsion is the heart of the salad, providing a rich, savory coating that clings to the lettuce.
- Preparing the Crisp Greens and Croutons
Wash and thoroughly dry the Romaine lettuce leaves; any moisture will prevent the dressing from sticking. Tear or chop the leaves into bite-sized pieces. Toss the lettuce in a large chilled bowl with a handful of garlic-seasoned croutons. The crunch of the croutons provides the necessary textural contrast to the soft, creamy dressing.
- The Final Toss and Shaving
Pour the dressing over the lettuce and croutons, tossing gently to ensure every leaf is evenly coated. Top the salad with large, thin shavings of high-quality Parmesan cheese and an extra crack of black pepper. Serve immediately to maintain the "snap" of the Romaine and the crunch of the croutons.
- 卡路里：350 千卡%17%
- 蛋白质：10 g%20%
- 碳水化合物：12 g%5%
- 糖：2 g%2%
- 盐：0.8 g%13%
- 活力：1465 千焦%17%
- 胖的：30 g%43%
The Caesar Salad is a culinary legend, famously created not in Italy, but in Tijuana, Mexico, in 1924 by Italian immigrant Caesar Cardini. During a Fourth of July rush, Cardini threw together the remaining ingredients in his kitchen to create a tableside spectacle. Its cultural significance lies in the balance of the “five tastes”: the saltiness of anchovies and Parmesan, the acidity of lemon, the bitterness of romaine, the umami of the dressing, and the sweetness of the garlic. A true Caesar is defined by its crispness and the emulsified, creamy dressing that coats every leaf.
