Caesar Salad

Et tu, Brute?

Caesar Salad SavoyNo matter what you’re planning to serve for dinner, a fresh salad is almost always a welcome addition, don’t you think?  One of our favorites around here at The Culinary Center of Kansas City is a Caesar Salad. If that seems fancy, like something you just have when you eat out at a restaurant, well, you’re wrong. You can do this! At home! Just like a real chef!

Don’t be intimidated – you’ve got this.  A classic Caesar dressing doesn’t take much to make that isn’t already in your pantry, other than maybe the anchovies. You can generally find cans or jars of anchovies in your local grocery store by the canned tuna and salmon. If you don’t use all of the anchovies, you can freeze them and use them next time you make a Caesar Salad.

Have you wondered WHY it’s called a Caesar Salad, by the way? It doesn’t have anything to do with Julius Caesar. And it doesn’t even have its origins in Italy, although it was an Italian immigrant who is credited with first creating it. Caesar Cardini, who lived in San Diego and operated several restaurants in Mexico and the U.S., introduced the salad at his restaurant, Caesar’s at the Hotel Cesar, in the 1920s. Cardini’s original Caesar Salad was served with whole leaves, and it was meant to be picked up and eaten by hand.  The messy fingers didn’t go over well, and it was changed to the more commonly cut leaves that are eaten with a fork. Anchovies were added to the Caesar Salad recipe in the 1940s.

Our recipe below makes quite a bit of dressing. This is perfect for a dinner party. If you want a smaller portion for family dinner, either do the math and make a fraction of the recipe OR make the full recipe, but just toss the amount you need for tonight’s salad and store the rest in a sealed container in your refrigerator.  (It will be fine for about a week.)

Our recipe calls for using raw egg yolks. If you feel uncomfortable with that, you can mix the yolks with water and lemon juice then cook them slightly in a microwave oven to destroy any possible bacteria.  Some people prefer to omit the eggs altogether to create a ‘Caesar Vinaigrette’ instead. Another alternative is that yogurt or mayonaisse is sometimes substituted for the eggs, so that you keep the creamy texture.

You’ll impress family and friends with your supreme salad skills, guaranteed.  Let us help you out with the rest of  your meal too… just pick up one of the tasty chef-prepared dishes from our Dinners on Demandâ„¢ freezers here at CCKC.  We have everything from appetizers, soups and side dishes to entrées and desserts. Click here for our current menu.

Now is a great time to try some Dinners on Demand dishes and stock up your freezer at home. We’re currently offering 15% off your order of $100+ (offer ends Friday, March 29 at Noon). AND we’ll even deliver your order of $150+ for FREE within 15 miles of Downtown Overland Park. That’s just a crazy good deal, so click that link above and put together your order. (You can email it to shop@kcculinary.com or call it in to 913/341.4455 – or just stop by our Kitchen Shop in Downtown Overland Park!)

We have the perfect dish to go with that Caesar Salad you’re making…

Caesar Salad Savoy

  • Caesar Salad Savoy8 large clove garlic, peeled, whole
  • 12 anchovy filets
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 large lemons, freshly juiced
  • 3 teaspoon red wine vinegar
  • 2 cups extra virgin olive oil
  • 3 tablespoon Worcestershire sauce
  • 6 medium egg yolks
  • 12 head romaine lettuce, washed, coarsely chopped
  • 1 cup Parmesan cheese
  • 3 cups croutons, plain

In a large wooden bowl, add garlic and anchovies. Using a fork, mash ingredients until well blended. Add salt and pepper. Using a wooden spoon, continue mashing mixture until combined well. Add lemon juice, vinegar, oil and Worcestershire sauce. Using the back of the spoon again, continue mashing mixture for 2 minutes or until well blended. Spread mixture completely over the inner bowl surface. Add egg yolks. Using a whisk, stir rapidly until mixture is combined. Add lettuce and toss until leaves are evenly coated with dressing. Stir in cheese and croutons. Transfer salad to individual salad plates. Serve immediately.

Makes 24 servings.

Cook’s Note: Grill, oven-roasted or pan-seared chicken (or other types of protein) could be used to top the salad before serving.

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