Caesar Cardini’s Salad

Image courtesy of Travis Diehl.

Writer, editor, and critic Travis Diehl has delivered his nuanced insight through essays and reviews across many acclaimed publications. It feels only right that when he gives Family Style his recipe for Caesar salad, he offers some history––and a little bit of criticism. “The caesar salad was invented in Tijuana 100 years ago by an Italian chef named Caesar Cardini. During prohibition his restaurant was popular with Hollywood types,” Diehl explains, adding that most renditions of the world's most famous salad are “terrible.” This one, crafted with care and grace, is not. 

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Ingredients

• Baguette
• Olive oil
• Lemon
• Red pepper flakes
• Salt
• Black pepper
• Egg yolk
• Worcestershire sauce
• Garlic
• Black anchovies
• White anchovies 
• Parmesan cheese
• Lettuce of choice
  

Instructions

1. First get the croutons going. Tear or cut a fresh baguette into bite-size chunks, toss in plenty of olive oil (they’ll soak it up), and bake at 200 degrees or so until crunchy and golden brown. 
2. Meanwhile zest a lemon. Toss the croutons in the lemon zest, a pinch of salt, and red pepper flakes to taste. Set aside to cool.
3. Now the dressing. I use an immersion blender, to get a smooth consistency without having to make a whole blender's worth. Combine one egg yolk, a few glugs of olive oil, the juice of one (zested) lemon, a couple shakes of worcestershire sauce, one whole peeled and smashed clove of garlic, and two or three black anchovies. Blend until smooth. 
4. Gradually add grated parmesan and continue to blend until you’re happy with the thickness. At this point, add black pepper, and adjust the taste by adding anchovies, parmesan, worcestershire, and salt, depending on the anchovies’ saltines.
5. Take your lettuce of choice (whole leaves of romaine is traditional but anything with a good backbone works well), washed, dried, and chilled. Toss with the dressing until lightly coated. Plate individually, garnish with croutons, drizzle with dressing, and sprinkle with parmesan and black pepper. Top with white anchovies. Serve immediately.