Cookbook:Caesar Salad

A Caesar salad variation topped with grilled chicken.

Cookbook | Ingredients | Recipes | California cuisine | Salad

The Caesar salad is a traditional salad served in American restaurants, often prepared table side. It is referred to by some as the "king" of salads.

Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.


  • 1 head Romaine lettuce, roughly chopped[N 1]
  • 1/4 cup (about 50ml) extra-virgin olive oil, divided
  • 2 soft-boiled eggs
  • Heavy pinch of sea salt
  • Freshly ground black pepper
  • Drizzle red wine vinegar
  • 3 shots Worcestershire sauce
  • Garlic croûtons (below)


  1. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
  2. Add salt and pepper. Toss to coat.
  3. Add vinegar and toss to coat.
  4. Drizzle Worcestershire sauce over lettuce. Toss to coat.
  5. Crack eggs over salad. Toss to coat.
  6. Top with garlic croûtons and serve.


  1. Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.

Garlic CroûtonsEdit


  • 1 stale loaf Italian bread, cut into 2-inch (5cm) cubes
  • 1/4 cup (about 50ml) olive oil
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Place cubes on a greased baking sheet and bake at 400°F (200°C)until thoroughly dried.
  2. Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.
  3. Cook until crisp. Remove and set aside until needed.