Caesar Salad

A recipe taken from America: The Cookbook
Caesar Salad
Caesar Salad

Created a century ago by an Italian immigrant working in Tijuana, Mexico this salad became hugely popular in neighboring Southern California and remains a favorite on menus nationwide.

Preparation time: 15 minutes

Serves: 4


1 clove garlic, peeled
3 or 4 oil-packed anchovy fillets, to taste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 egg yolk
6 tablespoons extra-virgin olive oil
Worcestershire sauce (optional)
1 large head romaine lettuce, torn into pieces (about 8 cups)
1/2 cup (50 g) freshly shredded Parmesan cheese
1 cup (30 g) croutons
Salt and freshly ground black pepper


Mince the garlic and anchovy fillets together. Using the side of the knife, mash them into a fine paste. Place the garlic-anchovy paste in a large bowl. Whisk in the lemon juice and mustard, then the egg yolk. Whisk in the oil, 1 tablespoon at a time. Add the Worcestershire sauce (if using). Add the lettuce and toss well. Sprinkle the Parmesan and croutons over the top. Mix well and season to taste with salt and pepper. Serve immediately.


With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs.

America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favourites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.