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" Contrary to popular belief, the Caesar salad is not an American invention (it&amp;#039;s not Italian, either!) but was originally created by Caesar. And no, that&amp;#039;s not the emperor, but a restaurateur in Tijuana, Mexico, near the California border. The first salad consisted of only the tender inside leaves of romaine, tossed with eggs, olive oil, lemon juice, lots of garlic, Parmesan and a touch of Worcestershire sauce. And the Caesar hasn&amp;#039;t changed much since. Caesar salad is the most popular salad ordered in restaurants today and even up-market establishments usually have it on their menu. But beware: there are many calories lurking in the dressing. There are three salad dressings below: The classic, the Low Calorie and the Instant. I make the Instant one most often as it is quick and easy. Use real Parmesan and shave it over the salad for a sophisticated look. Make your own croutons, as they taste so much better. There are all sorts of additions to the classic salad. Grilled chicken, grilled shrimp, deep-fried calamari, Parmesan biscuits, even grilling the romaine. Use the following recipes as a guide to make the salad your own. The recipe: Classic Caesar Salad, Low-Fat Caesar Salad Dressing, and Instant Caesar Recipe. Lucy Waverman is the author of eight cookbooks, including the award-winning Home for Dinner, and is the recipient of Cuisine Canada&amp;#039;s 2005 gold medal award for cookbooks for A Matter of Taste, which she co-wrote with James Chatto. Her latest release, A Year in Lucy&amp;#039;s Kitchen, comes out in October. You can find Lucy at lucywaverman.com and follow her on Twitter at twitter.com/lucywaverman. "^^<http://www.w3.org/2001/XMLSchema#string>
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