Caesar salad Recipe

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@eatout_southafrica

Caesar salad

This classic salad was created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico. It was prepared and served right at the table, giving the waiter his moment of glory. There are several stories about the salad's creation, the most common is that a Fourth-of-July-rush depleted kitchen supplies, and Cardini made do with what he had, adding the dramatic flair of a table-side tossing. The Hotel Caesar in Tijuana no longer operates a restaurant, but the bar and grill adjacent to the newly-renovated hotel recently resumed preparing table-side ensalada Caesar as per tradition.

Serves: 4

Ingredients

For the dressing:

1 egg yolk

2 t (10ml) dijon mustard

1 fat garlic clove

2T (30ml) fresh lemon juice

1 tsp (5ml) finely grated lemon peel

3-4 good quality anchovy fillets, optional

1/4 cup (60ml) freshly grated Parmesan cheese

1-2 tsp (5ml) Worcestershire sauce

1/2 cup (125ml) olive oil

For the croutons:

1/2 cubed ciabatta

3 peeled garlic cloves

olive oil

For the salad:

6 rashers bacon, grilled till crisp

2 cos lettuce

1/4 cup (60ml) shaved Parmesan

Method

To make the croutons: Heat olive oil in a pan with garlic cloves. Cook the cubed bread in batches until golden and crisp. Remove garlic when it begins to brown. Drain on kitchen towel. Croutons will keep for at least a week in an airtight container.

To make the dressing: Place egg, mustard, garlic, lemon juice and peel, an¬chovies, Worcestershire sauce and Parmesan in a food processor and whizz to combine. With the motor running, gradually pour in oil and process until smooth and creamy.

To make the salad: Roughly chop the lettuce leaves, chopping the larger ones and keeping the smaller inner leaves whole. Just before serving, toss leaves with two thirds of the dressing, bacon and croutons. Spoon over remaining dressing and scatter with parmesan shavings.

* Note: Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. (Pregnant women should go for this option.) To coddle an egg, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.