This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table.
For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, ” No, I prefer Chef Cardini’s original recipe.”
What About Those Raw Eggs?
Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.
You can store the croutons in an airtight container in the refrigerator for up to one day.
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