It is claimed by many Mexicans that the Caesar salad originated from Mexico thanks to the creation of
two Italian brothers, Alex and Caesar Cardini in their Tijuana restaurant. The Caesar salad
has come a long way with many varied creations worldwide though few versions bear a close resemblance to the
original.Try this Caesar salad recipe for size. Once tried, you will never go back to the dressing bottle again! A note to the vegans readers, please be aware that there is the use of egg and anchovy in this recipe.
Caesar Salad (Ensalada Cesar) - Easy Mexican Recipe For Mexican Food
- 2 large heads romaine lettuce
- 5 cloves garlic
- 56g can anchovy fillets
- 3 egg yolks
- 1/4 tsp ground pepper
- 1/2 tsp Worcestershire sauce
- 1/4 cup lime juice
- 1 cup plus 2 tbsp olive oil
- Grated Parmesan cheese
- Slices of bolillo (hard bread roll) or baguette
HINT: Because garlic has a very strong flavor, you can cut back on the garlic if you prefer.
Adjust according to your taste.
If you are worried about raw eggs, first boil a pot of boiling water then turn off heat. Put the eggs in the
boiling water for 30 seconds but no more. Lift eggs out immediately.
How to Make Caesar Salad (Ensalada Cesar):
- Remove outer leaves from lettuce, use only the tender centers
- Rinse, drain and set aside
- Using a mortar, mash the garlic well
- Place the anchovies in a large wooden bowl and finely shred with a fork
- Add garlic and mix together
- Wish in egg yolks, then pepper then Worcestershire sauce
- Stir well
- Add in lime juice
- Mixture should become pale yellow in color
- Add 1 cup of olive oil in a thin stream while whisking constantly
- Add grated parmesan cheese
- In a skillet, heat the remaining oil and fry the bread slices briefly
- Drain and set aside
- To serve: gently toss lettuce in dressing and arrange on each plate with slices of fried bread on top
- Sprinkle with more parmesan cheese and serve at once
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