The Need To Know Classic That Is: Caesar Salad

Everyone and their dog believes the Caesar salad has something to do with Rome's most recognizable emperor Julius Caesar. This is not the case. You may be even more surprised to learn that the Caesar salad didn't even originate in Italy, ancient or otherwise. The most commonly accepted origin of the famous side salad claims it was named after an Italian chef named Caesar Cardini who threw it together out of necessity when his restaurant in Tijuana, Mexico was busy and he had to serve his customers something. Traditionally prepared and served tableside, the original recipe has spawned numerous variations from restaurant to restaurant as its popularity spread. On the Ides of March, consider paying tribute with the recipe below, with a shot of tequila for authenticity.

Ingredients

1 romaine lettuce
3 garlic cloves, crushed
4 thick slices of day-old bread
1 egg yolk (NOTE: There is a risk of infection by salmonella bacteria, as it can be found in eggs with cracked or improperly handled eggshells.)
Parmesan cheese
canned anchovies in oil
60 mL olive oil
15 mL lemon juice
5 mL Worcestershire sauce
7.5 g Dijon mustard
salt and pepper

1. Preheat your oven to 180°C.
2. Place two of the garlic cloves, the mustard, the Worcestershire sauce, eight of the anchovies, the egg yolk, the lemon juice, and a few shakes of salt and pepper in either a food processor or blender and blend for 30 seconds until the mixture starts foaming. With the machine still running, slowly drizzle in 40 mL of the olive oil until the mixture begins to thicken. Continue pouring the oil in a steady stream until it has all been added.
3. Pour the dressing into a bowl; if the dressing is too thick, add a bit of hot water to thin it out to the desired consistency. Grate 60 g of Parmesan cheese and mix it into the dressing. Season to taste with salt and pepper and put the dressing in the fridge until it's time to use it.
4. Cut the bread slices into small cubes, and then toss the bread with the remaining olive oil and garlic in a bowl. Spread the pieces out on a baking sheet in a single layer and bake in the oven for 15-20 minutes, stirring occasionally, until the croutons are browned and crisp. Once done, remove the baking sheet from the oven and let the croutons cool.
5. Separate the lettuce into individual leaves and wash them either in a salad spinner or by patting them dry with paper towels. Tear the lettuce into pieces and place them in a large bowl. Pour on the dressing and toss the salad well. Add the croutons, and some shaved Parmesan; adding some of the remaining anchovies chopped up is optional. Serve immediately.