Caesar salad, one of those dishes that I could eat everyday. Especially this one made with lettuce (little gem) coming form my own garden! How great is that!
What I love most about this salad is the salty taste of the anchovies. Even though I normally do not eat a lot of salt, this specific salty taste is incredible. It instantly reminds you the sea, in the positive sense of the word!
You can make the salad as you wish by replacing the anchovies with grilled chicken or bacon. I prefer to eat it without meat.
What is also great about this salad is the dressing, super fresh and at the same time salty, as you add some anchovies puree to it. These little fishes are the real thing.
Did you ever wonder why this salad is called ‘Caesar’ salad? I did… according to wikipedia it is said that the salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diegobut he was also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the salad when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”A number of Cardini’s staff have said that they invented the dish.
If you are curious, good news… the Hotel Caesar’s and Caesar’s restaurant are still operating on Avenida Revolución in Tijuana today.
Ingredients
- 200 gr romaine lettuce
- 4 eggs
- 15 gr anchovies fillets 8 pieces
- 80 gr parmesan cheese
- 1 pinch salt
- 1 pinch pepper
croutons
- 100 gr wholewheat bread
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1 pinch pepper
- 1 pinch salt
- 2 tsp olive oil
dressing
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 8 gr anchovies fillets 4 pieces
- 1 pinch pepper
- 1 pinch salt
Instructions
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preheat the oven to 180 degrees Celcius fan-mode
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for the croutons: cut the bread into 2*2 cm pieces. Season with oregano, ground garlic (dry), pepper, salt en olive oil. Spread on a baking tray and put in the oven for 15 minutes until golden and crisp
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in the meantime boil the eggs. I use 7 minutes and add them when the water is boiling
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for the dressing: grate the garlic and mix it with all the ingredients except the anchovies fillets. Mash / puree the anchovies fillets and add them to the dressing. Season to your own taste with pepper and salt
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roughly chop the salad leaves. If you have small ones, leave them in one piece. Roughly grate the parmesan cheese. Cut the eggs in half of quarters. Add the eggs, anchovies, croutons and parmesan flakes to the salad leaves and drizzle the dressing on top. Season with pepper and salt to your own taste
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