NOTE: I've posted a NEW & IMPROVED VIDEO on the making of the Caesar's Salad in Tijuana with Master Ensaladero Armando Villegas at [ Ссылка ]. Armando has been tossing the salad for over 35 years! Includes step-by-step instructions on a salad to feed a party of 20. And I didn't miss any ingredients this time ;-)

A "saladero" at Caesar's Restaurant, Tijuana, Baja California, Mexico demonstrates to A Gringo in Mexico and friends the proper method on making the famous Caesar's Salad. The original salad was made at Restaurante Caesar's by Caesar Cardini in 1927. It is still served there table side today.

ALSO CHECK OUT MY MEXICAN MINUTE VIDEOS here on my YouTube channel as well! I cover everything from the origin of the fish taco to the Beatles taking a psychedelic mystery tour of Mexico.

ORIGINAL CAESAR'S SALAD RECIPE:
(From San Diego Union Tribune/Article by Michael Gardiner)

Serves 4

20 romaine lettuce leaves
3 tablespoons minced anchovies
3 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon lime juice
1 egg yolk
3/4 cup extra virgin olive oil
3 tablespoons grated Parmesan cheese
4 large oven-baked garlic croutons
Fresh ground black pepper

Clean the romaine lettuce leaves and crisp them in a refrigerator for at least one hour. In a wooden bowl combine the anchovies, garlic, mustard, Worcestershire sauce and lime juice and whisk with a wooden paddle until it forms a paste.

Once the ingredients are combined, beat in the egg yolk to give the dressing texture. Continue mixing and add the olive oil slowly in a thread until you have reached the desired volume and texture.

Add whole romaine lettuce leaves to the bowl and gently roll them until they are coated with the dressing. Serve on a platter and top with the Parmesan cheese and croutons. Add freshly ground pepper to taste.

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