The Original Caesar Salad Recipe | PBS Food

Did you know the world-famous Caesar Salad originated in Mexico? This recipe is adapted from Hotel Caesar’s in Tijuana, Baja California, the birthplace of the Caesar salad.


Yield: Serves 6

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  • For the croutons:
  • 1/2 baguette, cut into ½” thick slices (if slices are large, cut into smaller pieces of about 1”)
  • Extra virgin olive oil for drizzling
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste

  • For the salad:
  • 6 anchovy filets packed in oil, drained and finely chopped
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely chopped
  • 2 egg yolks, from fresh eggs boiled in water for 1 minute
  • Juice of 1 lime
  • 1 teaspoon Worcestershire sauce
  • ¾ cup extra virgin olive oil
  • ¼ cup finely grated parmesan cheese, plus more for topping
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 Romaine hearts, leaves separated and left whole


  1. Make the croutons: Preheat oven to 375°F. Spread bread pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until crispy and golden, about 10-15 minutes.
  2. Make the salad: In a large salad bowl, mix and mash the anchovies, mustard, and garlic together with a wooden spatula to form a paste. Mix in the egg yolks, lime juice, and Worcestershire sauce, stirring until fully incorporated. Continue vigorously stirring as you drizzle in the olive oil to emulsify. Stir in the parmesan cheese. Season with salt and pepper to taste.
  3. Add the whole Romaine leaves and toss well to coat with the dressing. Then add the croutons and toss to combine.
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