Caesar Salad
Caesar salad was invented in Tijuana, Mexico, in the 1920s. Caesar Cardini was an Italian Mexican who lived in Los Angeles, but he worked in Mexico to serve the Americans who crossed the border regularly to avoid prohibition.It was a holiday weekend in the United States and many non-teetotaling Americans had poured across the border to celebrate. This salad was created at the end of the day from what was left in the kitchen. Mixed and served at the table with flair and drama, it became an instant hit.
Instructions
1. Core and wash lettuce. Separate the leaves and dry with paper towels. Wrap the lettuce in a clean kitchen towel and refrigerate until you are ready to assemble the salad.
2. Cut the crusts from the loaf of bread. Cut the bread into 1 1/2-inch slices, then cut the slices into 1 1/2-inch cubes. Heat the vegetable oil in a large, heavy skillet until the oil has a haze on it. Stir the garlic clove briefly in the oil until it starts to brown, then remove it and discard. Add the bread cubes and stir thoroughly in the oil, turning with tongs until all sides are browned. Add more oil if necessary. Remove your croutons and drain on paper towels.
3. Bring a pan of water to a rapid boil. Add the eggs and boil for 10 seconds. Remove the eggs and set aside.
4. Tear the lettuce into bite-sized pieces and place in a large salad bowl. Add the salt, pepper and olive oil. Toss thoroughly with tongs or your hands. Break the eggs on top of the salad, add the lemon juice and Worcestershire, and toss again until the lettuce is completely coated with dressing.
5. Add the cheese and toss again. Pile the croutons on top and serve.
Tags: into 2-inch, paper towels, toss again, with tongs
