Caesar Salad Recipe

1 head of romaine lettuce
1/2 bunch arugula
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon or Dusseldorf mustard
1 two ounce can anchovies, drained and cut into pieces
1 egg
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste

Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.

Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces.

Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.
Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.
Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.

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Chicken Caesar Salad Recipe

Vegetable cooking spray
4 1 oz. slices French bread
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tb Olive oil
1 t Anchovy paste
1/4 ts Fresh ground pepper
5 cl Garlic
9 cup Romaine lettuce
1/4 cup Grated Parmesan cheese

Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes in
a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle
with garlic powder; toss well. Bake at 350F for 15 minutes or until
lightly browned and set aside. Coat a large nonstick skillet with cooking
spray; place over med- high heat until hot. Add chicken halves; saute 6
minutes on each side or until well done. Remove chicken from skillet; let
cool. Cut chicken across the grain into thin slices; set aside. Combine
lemon juice and next 5 ingredients in container of an electric blender.
Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to
the chicken; toss gently to coat. In a large salad bowl, place the
lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well.
Add the chicken mixture and cheese, and toss gently to coat. Serve with
croutons.

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History of the Caesar Salad

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with tableside presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.

For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, " No, I prefer Chef Cardini's original recipe."

Caesar Salad Recipe and it's history
site: www.culinaryarts.com/Recipes/recipefiles/Caesar.htm
Caesar Salad Recipe. Classic caesar salad uses romaine, arugula, anchovies, egg and Parmesan cheese.

Caesar Salad Recipe
site: homecooking.about.com/od/saladrecipes/r
/blsalad64.htm?terms=tijuana+mexico+picture

Caesar Salad, Salad Recipe
site: whatscookingamerica.net/Salad/CaesarSalad.htm

Caesar Salad Recipe
site: www.cs.cmu.edu/afs/cs/Web/People/mjw/recipes/salad/caesar-salad-2.html
How to make a great Caesar salad recipe with some history of the salad.

Caesar Salad Recipe for home cooks
site: www.reluctantgourmet.com/caesar.htm