Veni, vidi, vici: Classic Caesar salad

I came, I saw, I conquered. That’s the proud feeling I get after eating a salad.

I am one to choose a cheeseburger over anything else but I also have a love for salads. Of course, the salads I love include cheese, carbs and preferably a delicious grilled protein such as chicken, shrimp and sometimes steak.

Oh, and the dressing! This is a very important component to any salad but it is the key ingredient to the Caesar salad. Both my husband and I are huge fans of Caesar salad.

We have been ordering them when we go out as an appetizer and sharing just so we can compare to the last Caesar salad we tasted. I don’t think we’ve ever had one that tastes the same as the last — everybody makes them differently.

The original Caesar salad actually has no relation to the Roman politician Julius Caesar. The salad’s name is attributed to its supposed creator Caesar Cardini, an Italian-American who lived in San Diego but moved to Tijuana to avoid restrictions of Prohibition. There is where he spontaneously created the Caesar salad, making it tableside to impress his guests.

At home, you’ll find me in the kitchen, not tableside making this classic favorite.

Containing all of my salad must haves — croutons, lots of cheese and a tasty dressing, Caesar salad is ideal for topping with any protein your heart desires. I prefer sliced grilled chicken or shrimp.

Classic Caesar Salad

For the dressing:
5 anchovy fillets, drained of oil
2 garlic cloves
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2/3 cup olive oil
1/4 finely grated Parmesan cheese
Kosher salt
freshly ground black pepper

For the croutons:
4 cups stale French bread, cut into 1’ cubes
3 tablespoons olive oil
2 teaspoon garlic powder
1 teaspoon paprika
Kosher salt
freshly ground black pepper

For the salad:
3 romaine heads, chopped, washed and spun dry
2 cups shaved Parmesan cheese

• In the bowl of a food processor add the anchovy fillets, garlic and two pinches of salt. Pulse until finely chopped, scraping the sides and repeating if necessary. Add the egg yolks, lemon juice and Dijon mustard. With the food processor running, slowly pour in the olive oil. The dressing should begin to emulsify, creating a creamy texture. Turn off the machine and scrape the sides. Add the 1/4 cup of finely grated Parmesan, a pinch of freshly ground black pepper and blend together. Taste for seasoning.
• Toss the cubes of bread in the 3 tablespoons of olive oil, garlic powder, paprika, salt and pepper. Lay on a sheet tray and bake in a 375-degree oven for approximately 12-15 minutes until dark golden brown, turning halfway during cook time.
• Toss the dressing with the romaine lettuce, half of the shaved Parmesan cheese and half of the croutons. Top with remaining croutons and shaved Parmesan cheese. Serve immediately.