On a recent vacation to Cabo San Lucas we dined at our favorite restaurant, Edith's. We first went to Edith's 3 years ago on vacation and I just absolutely loved the food and environment. So much so, that I requested to return to dine there again this time.. We dined al fresco under a canopy of trees, twinkling lights, and the most beautiful glass blown heart ornaments (you can actually purchase them as a souvenir. Yes, I have one!)
Edith's is a great place to go with a large group while in Cabo San Lucas. Not only can they accommodate seating larger parties, they have specials for large groups too. We were able to order the 8 person sharing special which included 2 lobsters, a tomahawk, sea bass, and 10 shrimp. Each person got a baked potato and sautéed veggies. It was the perfect meal to kick off our trip.
It's also a great place to go with just a few people. They have quite a few novelty menu dishes that are made table side. It's intimate and so much fun! One of these items is the Caesar salad. I don't think I've ever had a table side Caesar salad, but I know it's offered at many Mexican restaurants. This one at Edith's was the best Caesar salad I've ever had and I vowed when I got home to recreate it. And that I did! And it did not disappoint! My friends we traveled with are already requesting me to make it at our next gathering.
So without having to hop on a plane and go to Mexico, check out my recreation of Edith's Table Side Caesar salad!
📋 Recipe
Table Side Caesar Salad
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Ingredients
- Croutons
- 1 Small Loaf of Ciabatta Bread torn or cut into ¾" pieces
- ½ Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- ½ Cup Grated Parmesan Cheese
- Dressing
- 1 Large Egg Yolk
- 2 Fillets Salted anchovy rinsed
- 1 Head Roasted Garlic see note, cloves squeezed out
- Kosher Salt
- Freshly Ground Black Pepper
- 2 tablespoon Dijon Mustard
- 2 tablespoon Wocestershire Sauce
- ½ Cup Grated Pamesan
- 1 ½ Cups Extra Virgin Olive Oil
- 3 tablespoon Red Wine Vinegar
- 1 tablespoon Lemon Juice from ½ of Lemon
- Salad
- 4 Heads Baby Romaine Lettuce trimmed and leaves removed
- Shaved Parmesan for garnish
Instructions
- Croutons
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
- Spread the Bread on the prepared backing sheet. Toss the Bread with the Oil, Salt, and Pepper.
- Place the baking sheet in the oven and toast the bread for 8-10 minutes, turning halfway through the cooking time.
- Remove the Croutons from the oven and transfer to a bowl. Toss with the Parmesan. Allow to cool, then place in an airtight container until ready to toss into the salad.
- Dressing
- Combine the Egg Yolk, Anchovies, Roasted Garlic and Salt in a large mixing bowl. Using the back of a fork, mash the ingredients together to form a paste. Add the Mustard and Wocestershire and continue to blend with fork until fully combined. Season with Salt and Pepper. Add in the Parmesan and whisk together. Slowly add the Olive Oil while whisking to emulsify. Add the Vinegar and Lemon Juice and whisk until combined. Season to taste.
- Salad
- Add the Lettuce to the bowl with the Dressing and toss lightly until coated. Arrange the Lettuce on chilled salad plates. Garnish with the Croutons and shaved Parmesan.
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