World Conquering Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Caesar salad is perhaps the most popular and wide spread salad anywhere., according to Chef Hageman of Chef's Pencil. I don't think I have worked in an establishment where Caesar salad wasn't served in one form or another. Read more . Invented by the Italian Caesar Cardini, in a restaurant in Tijuana, Mexico. The story is, that on a holiday weekend in 1924 supplies were running short and in a last minute improvisation Caesar said to one of his staff: Take all of these ingredients to the table and make a real ceremony out of preparing that salad. I want the guest to feel that they are getting the house speciality prepared for them . So it happened and perhaps the most famous of salads today was born, prepared a la minute in an improvised setting. I love that story, mainly because I believe that we chefs excel so much when the pressure is on and the heat levels are up in our kitchens. It just brings out the best in us. Below are both recipes, the one for a la minute (table side preparation in front of your guest) and the recipe for the ceasar dressing prepared ahead of time. Whichever method you prefer, once the salad is tossed it needs to be sprinkled with Parmesan, bacon bits and croutons. Ingredients:
lettuce & toppings |
10 oz romaine lettuce, well washed and patted dry, torn by hand into bite size pieces |
1 1/3 oz parmesan cheese, i like the cheese shaved, but it can be grated, for garnish |
1 oz bacon bits, crispy |
1 oz croutons |
caesar dressing |
1/2 oz garlic, cloves mashed or chopped very finely |
2/3 oz anchovy fillets, drained off the oil, mashed |
1/2 oz parmesan cheese, grated |
2 pc egg yolk |
1/6 fl oz worcestershire sauce |
8 fl oz vegetable oil, good quality pure vegetable oil |
1/6 fl oz lemon juice, freshly squeezed |
3 fl oz virgin olive oil |
3 oz dijon mustard |
2 fl oz red wine vinegar |
salt |
pepper from the mill |
Directions:
1. For the dressing
2. -
3. In a blender, puree all solid ingredients with the red wine vinegar.
4. Add the egg yolks and slowly add the vegetable oil and virgin olive oil to the mixture while the blender is rotating on medium speed.
5. Toss with the romaine leaves with the prepared dressing ensuring that all leaves are well coated.
6. Place the leaves on the serving plate and sprinkle with the Parmesan shavings, bacon bits and croutons.
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