This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Yield: 4-6 Servings (dressing 2 cups)


A half loaf Italian bread
A few generous splashes olive oil
2 heads romaine lettuce
A thinly sliced Red Onion
A sprinkle or two Salt and Pepper
A cup extra virgin olive oil
2 lemons juiced and zested
A few generous splashes of olive oil
A few dashes Worcestershire sauce
A heaping spoonful Dijon mustard
1/2 cup or so grated Parmesan cheese
few cloves chopped garlic
A sprinkle or two Salt and Pepper


For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!