Caesar Salad- Mexican or Italian

Who Invented It?

Many people think the Caesar salad was named after Julius Caesar — it’s not. The Caesar salad was invented by an Italian man named Caesar Cardini. Italians can rest assured that there was Italian influence behind its creation.

Where Did the Caesar Salad Originate?

Restaurants took a hit after Prohibition began. After all, alcoholic drinks have one of the biggest profit margins of any item at any restaurant. Cardini was looking for a place to avoid these costly rules. This landed him in Tijuana, Mexico. 

That’s right — the Caesar salad was invented in Mexico.

Caesar Salad

This is one of my very favourite salads. It stands alone as a side or starter, add grilled chicken breast and you have a main.

Dressing

3 Tbs anchovy paste or (6 anchovy fillets packed in oil

3 garlic cloves( pressed)

2 large egg yolks

1/2 lemon juiced

1 Tbs dijon mustard

1/2 Tsp salt

1 Tsp Worcestershire sauce

3 Tbs finely grated parmesan

1/3 cup Olive Oil

1/3 cup vegetable oil

Method:

• In a blender add all ingredients except oil and pulse until well mixed. (You can also use a whisk to blend the dressing)
• Add oils very slowly, drop by drop to start, gradually increasing the oil to a slow drizzle until dressing is thickened & both oils are used. This step is very important.
• If you pour the oils in all at once your dressing will not thicken.

Croutons

Make your own. For homemade croutons, you can use country bread with crust, baguette or any sourdough bread. Tear or cut bread ( some prefer to tear so the dressing can get into all the nooks and crannies that catch the dressing and add texture) into 1 inch pieces, approximately 3 cups and put in a bowl. Season with a sprinkle of salt, pepper & rosemary. Add approximately 4-5 Tbs olive oil and toss. Put on a baking sheet. Bake in a 375º oven for 10-15 min until golden. Watch carefully so they do not burn. (Make a day ahead)

Cheese

Use a vegetable peeler to thinly shave a wedge of Parmigiano-Reggiano cheese. Approximately 1-1/4 cups shaved cheese. This adds nice salty burst when mixed throughout salad.

Bacon

Fry 1/2 lb bacon until all fat is rendered. The bacon should be crisp. Drain on paper towels. Put in a brown paper bag and crumble.

Romaine Lettuce

Use 1-1/2 romaine hearts. Wash lettuce thoroughly in cold water. Drain on paper towel or spin in a salad spinner. It is very important to get the lettuce dry.

Chicken

Season 2 boneless skinless chicken breast with salt, pepper, rosemary and olive oil. Brown chicken breast in hot olive oil or brown in the same pan you fried the bacon in. Brown until golden on all sides. Remove to a foil plate or pan and bake at 350º for 15-20 min. Check internal temperature with a meat thermometer, take out and let rest at 155º. It will continue cooking as it sets up. Slice chicken breast.

To Assemble the Salad

• Tear lettuce leaves into two or three pieces. Put in bowl.
• Add bacon bits, croutons, finely grated parmesan cheese and salad dressing.
• Forget the tongs here, with your hands mix all ingredients together until lettuce leaves are well coated with the dressing.
• Add chicken if using.
• Add shaved Parmigiano-Reggiano cheese on top.
• Give a little toss with the tongs and serve. Bon Appetit!