Many people think the Caesar Salad originated somewhere in Italy. However, the Caesar Salad is generally believed to have been invented in Tijuana, Mexico, on July 4,1924 by Cesar Cardine, an Italian immigrant and restaurateur. Originally, the leaves were arranged on a plate so that they could be eaten as finger food.
Julia Child, a Caesar Salad enthusiast, had said she was served by Cesar Cardine himself when she was a child. In 1956, three years before Cardine’s death, the master chefs of the International Society of Epicures in Paris proclaimed the Caesar Salad to be “The greatest recipe to originate from the Americas in 50 years”!
HOW TO SELECT MAIN INGREDIENTS
Romaine Lettuce (sometimes called Cos Lettuce because it came fro the Aegean Island of Cos)–Look for boldly colored, firm heads, heavy for their size and with tightly closed leaves. Select heads that have been cut close to the leaf stems. Avoid heads that are wilted and leaves that have brown edges, rust, or holes. Large white milky ribs and some leaf tips on outer leaves can be quite bitter.
Purchasing eggs from cage-free, organically-certified and organically-fed chickens will help to assure quality and freshness while significantly reducing any potential of salmonella poisoning.
For authenticity, prepare croutons from a loaf of rustic Italian bread.
HOW TO USE
- As an appetizer course, a salad course, an entree for lunch or dinner
- Dressing sometimes includes pounded anchovies or anchovy garnish, garlic, Dijon mustard, blue cheese, and/or capers.
- Salad variations include grilled chicken, bacon, meat, shellfish or fish.
- There is a special tossing technique used at tableside which requires the tosser to skillfully break 2 eggs onto the romaine, then gently roll over and round the leaves.
Julia Child’s Authentic Caesar Salad
Yield: 2 or 3 servings
18 to 24 crisp, narrow leaves from the hearts of
2 heads of romaine lettuce, or a package of
romaine hearts (about 1 pound)
1 cup Plain Toasted Croutons (recipe follows)
1 large clove garlic, peeled
1/4 cup or more excellent olive oil
1 large egg
Freshly ground black pepper
1 whole lemon, halved and seeded
2 tablespoons freshly grated parmesan cheese,
imported Parmigiano-Reggiano only
Academia Barilla Parmigiano Reggiano
Special equipment: A large mixing bowl; a small frying pan
Preparing the salad components:
You will probably need 2 large heads of romaine for 3 people – or use a commercially prepared package of “romaine hearts,” if they appear fresh
For the complete recipe click here: