Best house ceasar salad in Senoia, GA

Served at Revolution, on the salads menu.

House Ceasar Salad

$10.00

House dressing. Romaine. Croutons. Parmesan Add Anchovies 3

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Where this dish comes from

Caesar salad was invented by Caesar Cardini, an Italian immigrant who operated restaurants in both San Diego and Tijuana, Mexico. On a particularly busy night in 1924 at his Tijuana restaurant — a popular American destination during Prohibition — Cardini ran short of ingredients and improvised a salad from what remained: romaine hearts, Worcestershire, lemon juice, olive oil, raw egg, Parmesan, and croutons. He dressed it tableside with theatrical flair, and it became the restaurant's signature dish. The salad spread rapidly through American fine dining in the 1930s and became one of the most ordered salads in the world.

Make house ceasar salad at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Caesar Salad

2 heads romaine, inner leaves only, torn
Caesar Dressing (see prep recipe)
1 cup torn croutons
2 oz Parmigiano-Reggiano, shaved
Lemon wedge

Tear romaine into large pieces. Use only the inner leaves -- they are crisper and more tender.
Combine with torn croutons in a large cold bowl.
Add Caesar Dressing and toss until every leaf is fully coated.
Plate, shave Parmigiano generously over the top. Serve with a lemon wedge.

Cheffy’s note

The Caesar must be dressed assertively — a lightly dressed Caesar is a timid Caesar. The dressing should coat every leaf and pool slightly at the bottom of the bowl. The croutons go in at the last second, right before it hits the table: a soggy crouton is one of the great culinary failures. Shave the Parmigiano thick so it has presence in every bite. The lemon squeeze at the end brightens the dressing and is essential.