I believe the origin of the Caesar salad was a place called Caesar somewhere in Mississippi. That said I will pass on a recipe I learned many years ago. Other than the food the other main ingredients are a good wooden salad bowl and wooden spoon.
Why wood? Well two of the main ingredients are squashed garlic and salt mixed into a paste. To do that you use the back of the spoon to crush the garlic in the bowl. Wood works as the garlic stays put unlike in a ceramic or steel bowl where it slides away from the process! The other great key to the salad is chilled romaine lettuce so before you start wash and dry the lettuce wrap it in .paper towel and put it in the refrigerator for a while.
Here is the recipe I use with my wooden bowl.
- 1 head of romaine
- 2 peeled cloves of garlic (you could use more but that gets a bit overpowering)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (you pick the style but I don’t use the grainy type)
- 1/4 teaspoon each fresh ground pepper, salt and sugar
- 3 tablespoons fresh lemon juice
- Olive oil ( I use 1 to 2 tablespoons)
- 2 cups baked croutons. You can make or purchase these. Baking (325 degrees) them is easy using cut bread, olive oil, herbs like dried basil and spice of your choosing.
- 1/4 cup or more of fresh grated Parmesan cheese.
Here is why it’s best to use a wooden bowl and spoon. Sprinkle the garlic cloves with the salt. Use the back of the wooden spoon to squash the garlic and salt mixing into a paste. Add the pepper, sugar, Worcestershire and mustard whisking so it mixes well. Now whisk in the lemon juice. Whisk in the olive oil slowly until all is smoothly blended. Shred the romaine into the bowl that you previously washed and put in the refrigerator. Add the croutons and Parmesan. Toss all ingredients thoroughly and serve right away while the romaine is cool and crisp. Enjoy