Caesar’s Salad is one of the world’s favorite salads. From the time this salad concoction was created by Caesar Cardini in Tijuana, mexico, the world has not stopped enjoying this healthy food. In fact, a true testimony of how good and well accepted this salad is, is the fact that restaurants are not going to be caught dead without this on their menu; and fast food chains nowadays are starting to offer Caesar salad.

One good reason why we a lot of people love eating, preparing and serving Caesar’s Salad is the fact that its ingredients are very easy to find. Aside from ease in sourcing the ingredients, preparing the salad is also a breeze. And the most rewarding part, of course, the explosion of flavors you are rewarded with as you load up on this healthy dish.

Now that Christmas and New year is only a matter of days, here’s a recipe of this world renowned salad.

Ingredients:

• 1 head of romaine lettuce
• 1/2 bunch arugula
• 3 slices cold crisp buttered toast
• 1 clove garlic, cut in half
• 1-1/2 tablespoons lemon juice
• 6 tablespoons olive oil
• 1 teaspoon Dijon or Dusseldorf mustard
• 1 two ounce can anchovies, drained and cut into pieces
• 1 egg
• 2 tablespoons freshly grated Parmesan cheese
• Freshly ground black pepper to taste

Preparation:

Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.

Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces. Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.

Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into small sized pieces.

Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil and mustard and whisk. Add the romaine, arugula, anchovies, toast, parmesan cheese and pepper. Toss gently. Serve at once.

Makes 4-6 servings.