For a great Caesar salad, use great Parmigiano Romano cheese. Photo by Y. Yang | IST.
Caesar Salad Recipes
The Original Caesar Salad
This is Page 2 of a four-page article about the Caesar salad history, including the original recipe. Click on the black links below to visit other pages.
Original Caesar Salad Recipe
The Caesar salad was not named after Julius Caesar. Even though he lived in what is now Italy, with access to lots of anchovies, Parmigiano-Romano cheese, an essential ingredient, wouldn’t be invented for hundreds of years. And the original Caesar salad didn’t contain anchovies!
According to CardinisSaladDressing.com, here is the recipe “straight from the inventor of the Caesar Salad himself, Caesar Cardini.”
- 1 head Romaine lettuce
- 1 lemon
- 1/2 cup Parmesan cheese,* grated
- 5 ounces croutons
- Pepper to taste
As you can see, anchovies, Worcestershire Sauce and creamy dressing were later additions.
The original Caesar salad: no anchovies!
Photo courtesy CardinisSaladDressing.com.
*Only cheese produced from raw cow’s milk in the towns of Parma and Reggio Emilia, in the Italian region of Emilia Romagna, can be called Parmigiano-Romano. The cheesemaker must be a member of the Consorzio Formaggio Parmigiano-Reggiano, and regulations for producing Parmigiano-Reggiano are quite strict. A similar type of cheese made elsewhere can be called Parmesan.
- Break lettuce into 2-inch lengths.
- Squeeze lemon over salad to bring out flavors.
- Sprinkle with Parmesan cheese and pepper. Toss.
- Add croutons. Toss lightly and serve immediately.
If you want a creamy dressing to top your Caesar salad:
Continue To The Next Page: Creamy Caesar Salad Dressing
Recipe© 2010 T. Marzetti Company. All rights reserved. Other material