- head romaine lettuce
- cup extra virgin olive oil
- cup white wine vinegar
- clove garlic, minced (more if desired)
- tablespoons fresh lemon juice (more to taste, if desired)
- anchovies (optional), crushed finely with fork or processor
- Freshly ground salt and pepper to taste (less salt if anchovies are used)
- (Homemade croutons or purchased)
- Wash lettuce leaves and pat dry with paper towels. Tear into bite-size pieces and place in a bowl.
- In a small bowl, add remaining ingredients except olive oil, anchovies and croutons. Mix well. Whisk while adding the olive oil so dressing does not separate. Then whisk in the anchovies. Set dressing aside.
- Assemble salad just before serving: Add croutons to top of lettuce pieces, then gently drizzle half of the dressing over the top of the salad. Place remaining dressing in a small pitcher for diners to add more as desired. Serve immediately.
#FACTS Legend has it that Italian-American restaurateur Caesar Cardini invented the salad in 1924 in Tijuana, Mexico. According to The Telegrah, Cardini owned a restaurant in the tourist destination to “attract Americans frustrated by Prohibition.” The exact story is disputed, but the general consensus is that over Fourth of July weekend, Cardini threw together a bunch of ingredients he had on hand and served his concoction to his friends. Needless to say, the improvised dish caught on.