O.G. 1924 Hotel Caesar Salad

"I did a lot of research on classic steakhouse dishes,” says Marc Forgione, executive chef/owner of the American Cut steakhouse at the Revel in Atlantic City. “I wanted to bring them back to their true origins. So I looked up Caesar Cardini’s original 1924 recipe from Tijuana, Mexico, and based my Caesar salad on that. We even chop it tableside like they did in 1924."

"If you’re wondering what O.G. stands for, it’s Original Gangsta. No, that has nothing to do with the 1924 recipe, it’s just my playful addition.

For the dressing:    

3 soft-boiled eggs

1 ½ cloves garlic, minced

1 tb. Worcestershire sauce

2 tb. Dijon mustard

1 1/2 cups blended oil (1 cup canola oil, 1/2 cup extra virgin olive oil)

4 dashes Tabasco

1/4 cup lemon juice

1 1/2 cups rated Parmigiano-Reggiano cheese

Salt and black pepper to taste


1. In a food processor, pulse together the eggs and garlic cloves until fine. Add the Worcestershire and Dijon and pulse until well combined.

2. With the processor running, slowly add the blended oil through the top. Pause and taste, and adjust seasoning as necessary. Then add the Tabasco and cheese. Pulse several times until all ingredients are well mixed.

3. With the processor running, add the lemon juice slowly through the top. Add salt and pepper to taste, making sure there is a significant amount of pepper.


For the Salad:

1 head romaine lettuce, leaves torn off

2 roasted garlic cloves

2 thick slices Pullman bread

1 garlic clove

2 soft-boiled eggs

Parmigiano-Reggiano cheese, grated

Chili flakes

Extra virgin olive oil
Black pepper


2 half Lemons

Maldon sea salt

Kosher salt



4. Drizzle olive oil over the Pullman slices, rub with a raw garlic clove, and season with salt and pepper. Place the slices on a baking sheet and toast under the broiler until golden brown.

5. Place the roasted garlic, a drizzle of olive oil, salt and pepper, a pinch of chili flakes, and the head of romaine in a large wooden bowl and dress liberally with the Caesar dressing. To mix the salad, roughly chop the leaves with a knife and fork and then toss with the dressing.

6. Add the toasted Pullman slices and soft-boiled eggs and roughly chop again and toss with the lettuce.

7. Finish with a drizzle of olive oil and a sprinkle of Maldon sea salt.

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