Caesar salad has had a following ever since the late 1920s, when it was created by two Italian brothers, Alex and Caesar Cardini, in their Tijuana restaurant. It is now featured in many restaurants worldwide, although few versions bear a close resemblance to the original.
2 large heads of romaine (cos) lettuce
5 cloves garlic
1 can (2oz/56 g) anchovy fillets
3 egg yolks
1/4 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire sauce
1/4 cup (2 fl oz/60 mil) lime juice
1 cup (8 fl oz/250 ml) plus 2 tablespoons olive oil
1/3 cup (1 1/2 oz/45 g) grated parmesan cheese
12 slices of bolillo (hard bread roll) or baguette
- Remove the outer leaves from the lettuce; use only the tender centers. Rinse the lettuce, drain and set aside.
- Mash the garlic in a mortar or molcajete. Place the anchovies in a large bowl and finely shred with a fork. Add the garlic and mix together. Whisk in the egg yolks, then the pepper and the Maggi and Worces-tershire sauces. Stir well and add the lime juice. The mixture should be pale yellow in color.
- Add the cup of olive oil in a thin stream while whisking constantly. Add 2 tablespoons of the Parmesan cheese.
- Heat the remaining oil in a skillet, add the bread slices and fry briefly. Drain and set aside.
- To serve, gently toss the lettuce in the dressing and arrange on each plate with 2 slices of fried bread on top. Sprinkle with the remaining cheese and serve immediately.