Caesar Salad

Name: Caesar Salad
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 head Romaine lettuce, roughly chopped; ¼ cup (about 50 ml) extra-virgin olive oil, divided; Heavy pinch of sea salt; Freshly-ground black pepper; Drizzle of red wine vinegar; 3 shots Worcestershire sauce; 2 soft-boiled eggs; Garlic croûtons

The Caesar salad is a traditional salad served in American restaurants, often prepared table-side. It is referred to by some as the "king" of salads. Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.

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Ingredients

Makes

1 head Romaine lettuce, roughly chopped
¼ cup (about 50 ml) extra-virgin olive oil, divided
Heavy pinch of sea salt
Freshly-ground black pepper
Drizzle of red wine vinegar
3 shots Worcestershire sauce
2 soft-boiled eggs
Garlic croûtons

Ingredients for 4 servings (810 g) · the original recipe

Method

1
Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
2
Add salt and pepper. Toss to coat.
3
Add vinegar and toss to coat.
4
Drizzle Worcestershire sauce over lettuce. Toss to coat.
5
Crack eggs over salad. Toss to coat.
6
Top with garlic croûtons and serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.