America is sometimes seen as a culinary wasteland. Few truly classic recipes originated in that country. One of the few exceptions is the famous Caesar Salad.
The origins of the Caesar Salad are reminiscent of those of the Caprese Salad. It wasn't a long development process, but simply used whatever ingredients were available.
The origin of the Caesar Salad
This salad was first made in 1924 on the Fourth of July, the day that celebrates the American independence of 1776. Traditionally, Americans dine out with the whole family. In 1924, when America was still in the grip of Prohibition, and many Americans popped across the border to Tijuana, Mexico, for a meal and an alcoholic drink. Caesar Cardini (1896-1956) owned a restaurant called 'Caesar's' in that city.
However, an unexpectedly large number of Americans visited, and the restaurant's pantry emptied rapidly. Caesar Cardini turned necessity into a virtue and created a salad with the remaining ingredients: fresh and crisp romaine lettuce and baguette, dressed with lime juice, extra virgin olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Like a true Italian (he was born in Italy on the shores of Lake Maggiore), he put on a bit of a show to convince his dining audience of his latest creation and prepared the salad tableside.
A classic was born.
Variants of the Caesar Salad
Nowadays, the recipe has been adapted to modern tastes, because everyone wants to give such a recipe a personal or modern touch. The original Caesar salad recipe doesn't contain croutons, lemons, and certainly doesn't come with a dressing bought in a supermarket.
Ingredients:
- Romaine lettuce
- One anchovy
- One clove garlic (crushed)
- One teaspoon Dijon mustard
- One teaspoon Worcestershire sauce
- One lime (freshly squeezed)
- Three eggs (yolks only)
- 100 grams Extra virgin olive oil
- Parmesan cheese
- Slices of baked baguette
- Freshly ground pepper
Instructions:
- Clean the romaine lettuce and refrigerate it to keep it crisp.
- If using whole anchovies, reserve the olive oil and finely chop the anchovies. Alternatively, use a mortar and pestle and grind the anchovies with the olive oil to form a thick paste.
- Place the anchovies in a medium bowl and whisk together the garlic, Dijon mustard, Worcestershire sauce, lime juice, and egg yolk.
- Slowly and gradually add the olive oil while whisking until well combined. Transfer the dressing to a large bowl and stir in 2 tablespoons of grated Parmesan cheese.
- Add the whole romaine lettuce to the bowl and, using tongs, gently toss until each leaf is well coated.
- Serve on a platter and garnish with freshly ground black pepper, extra Parmesan cheese, and crispy slices of baguette.
