Traditionally, the choice of green leaves for caesar salad is romaine lettuce, left whole and meant to be eaten with the fingers. One of the popular salad worldwide and invented by the Italian-American restaurateur Caesar Cardini in 1924 in Tijuana, Mexico. On the fourth of July weekend, due to the rush at his restaurant, the kitchen ran out of food supplies. He put up a theatrical performance at the tableside tossing the few ingredients he had on hand and the caesar salad was born. Well received by the crowd and over the years, improvised with many variations now in existence.
The salad consists of romaine lettuce, croutons, grated parmesan cheese and a garlic vinaigrette dressing. Latter prepared with a raw egg that I have replaced with mayonnaise. Anchovy fillets too substituted with anchovy paste. Fresh and crisp leaves, with the crunchy croutons and tangy dressing is what makes this American classic salad additive and irresistible. Easy to prepare and assemble in minutes. Dressing with mayonnaise can be made ahead and refrigerated for a week. Common additional ingredients to the basic salad are grilled chicken and bacon. I prefer to include crispy bacon pieces for extra texture and flavour. A hit at every social gatherings at our home with requests for more.
Romaine hearts are perfect for caesar salad. They are the centre leaves of romaine lettuce. Smaller, sweeter, yellowish with a delicious flavour and texture. Select leaves that are crisp, unwilted, free of discolouration, cracked or browning on the ribs. Refrigerate romaine hearts in their plastic bags in the crisper section for up to a week.
The salad consists of romaine lettuce, croutons, grated parmesan cheese and a garlic vinaigrette dressing. Latter prepared with a raw egg that I have replaced with mayonnaise. Anchovy fillets too substituted with anchovy paste. Fresh and crisp leaves, with the crunchy croutons and tangy dressing is what makes this American classic salad additive and irresistible. Easy to prepare and assemble in minutes. Dressing with mayonnaise can be made ahead and refrigerated for a week. Common additional ingredients to the basic salad are grilled chicken and bacon. I prefer to include crispy bacon pieces for extra texture and flavour. A hit at every social gatherings at our home with requests for more.
Romaine hearts are perfect for caesar salad. They are the centre leaves of romaine lettuce. Smaller, sweeter, yellowish with a delicious flavour and texture. Select leaves that are crisp, unwilted, free of discolouration, cracked or browning on the ribs. Refrigerate romaine hearts in their plastic bags in the crisper section for up to a week.
Caesar Salad with Homemade Dressing
(Serves 4)
Ingredients:
1 romaine heart (chilled)
1/2 cup mayonnaise
1 large clove of garlic (finely minced)
1/2 teaspoon anchovy paste
1/2 teaspoon dijon mustard
1 teaspoon worchestershire sauce
1/4 teaspoon tobasco sauce
2 tablespoons parmesan cheese
juice of half a lime
5 crisp bacon strips (cut into small pieces)
1/2 cup croutons (flavoured with garlic and parmesan cheese)
freshly cracked black pepper
salt
Method:
In a bowl, press garlic with anchovy paste by using the back of a spoon. Add the mayonnaise, dijon mustard, worchestershire sauce, tobasco sauce, lime juice, 1 tablespoon parmesan cheese, pepper and salt. Stir well to combine.
Note:
Separate the leaves, cut into 1 1/2-inch pieces. Transfer in a salad spinner colander basket and wash. Then, spin ensuring to get rid of any liquid. Gently toss leaves in the bowl with the dressing until coated. Mix in the croutons, bacon strips and balance 1 tablespoon parmesan cheese.
Croutons
Ingredients:
1/2 baguette or crusty loaf (a day old)
1/4 cup olive oil
1 teaspoon garlic powder
1 tablespoon grated parmesan cheese
Method:
Preheat oven to 400 F or 200 C.
Slice baguette or loaf crosswise into slices and then, into cubes. In a bowl, mix olive oil, garlic and parmesan cheese. Toss in the cubes to coat and spread in a single layer on a baking tray.
Bake until crisp and golden, around 5 to 10 minutes.
Remove from the oven, cool before use.
Note:
Bacon
Ingredients:
5 bacon strips (pork or turkey)
Method:
Preheat oven to 350 F or 180 C.
Line a baking sheet with aluminum foil and place a wire rack on top. Arrange strips of bacon lengthwise over the rack. Bake for 10 to 15 minutes until crisp.
(Serves 4)
Ingredients:
1 romaine heart (chilled)
1/2 cup mayonnaise
1 large clove of garlic (finely minced)
1/2 teaspoon anchovy paste
1/2 teaspoon dijon mustard
1 teaspoon worchestershire sauce
1/4 teaspoon tobasco sauce
2 tablespoons parmesan cheese
juice of half a lime
5 crisp bacon strips (cut into small pieces)
1/2 cup croutons (flavoured with garlic and parmesan cheese)
freshly cracked black pepper
salt
Method:
In a bowl, press garlic with anchovy paste by using the back of a spoon. Add the mayonnaise, dijon mustard, worchestershire sauce, tobasco sauce, lime juice, 1 tablespoon parmesan cheese, pepper and salt. Stir well to combine.
Note:
- Dressing can be prepared in advance and refrigerated for up to a week.
- Hellman's mayonnaise was used.
- Bacon is optional.
- I never use salt in my dressing since the other ingredients have enough sodium.
Separate the leaves, cut into 1 1/2-inch pieces. Transfer in a salad spinner colander basket and wash. Then, spin ensuring to get rid of any liquid. Gently toss leaves in the bowl with the dressing until coated. Mix in the croutons, bacon strips and balance 1 tablespoon parmesan cheese.
Croutons
Ingredients:
1/2 baguette or crusty loaf (a day old)
1/4 cup olive oil
1 teaspoon garlic powder
1 tablespoon grated parmesan cheese
Method:
Preheat oven to 400 F or 200 C.
Slice baguette or loaf crosswise into slices and then, into cubes. In a bowl, mix olive oil, garlic and parmesan cheese. Toss in the cubes to coat and spread in a single layer on a baking tray.
Bake until crisp and golden, around 5 to 10 minutes.
Remove from the oven, cool before use.
Note:
- Croutons can be made ahead and stored in an airtight container.
- Croutons seasoned with garlic and parmesan cheese available at Costco, Canada, and other supermarkets.
Bacon
Ingredients:
5 bacon strips (pork or turkey)
Method:
Preheat oven to 350 F or 180 C.
Line a baking sheet with aluminum foil and place a wire rack on top. Arrange strips of bacon lengthwise over the rack. Bake for 10 to 15 minutes until crisp.