Mar 4, 2005, 5:30 PM
Post #17 of 18
I don't believe Ceasar Cardini ever said anything about chicken:
As printed on the back of the business cards from Caesar's Restaurant & Bar in Tijuana where the original Ensalada de Caesar was created by Caesar Cardini in 1924. Caesar’s has been closed since 1985. A Burger King now occupies the building.
· 3 medium heads of Romaine lettuce (chilled, dry, crisp)*
· 1 cup of Croutons
· 1 dash of Worcestershire sauce**
· 5-6 tablespoons of grated Parmesan cheese
· 1 pinch of Salt
· 1/3 cup of Garlic flavored olive oil***
· 1-2 tablespoons of wine vinegar
· Juice of 1 1/2 Lemons
· 1 raw Egg
· Freshly ground Pepper
Arrange lettuce and croutons in bowl. In a second bowl, combine the remaining ingredients and whisk until smooth. Drizzle over the lettuce and croutons. Some folks prefer to sprinkle the cheese over the salad after applying the dressing. Serves 4
* There is still some controversy as to whether the original salad was individual leaves spread on a plate with the croutons on top and the drizzled with dressing and eaten with your fingers like an hor d’oeuvre or a more conventional salad of hand torn romaine leaf pieces. Here in Mexico, many restaurants serve individual leaves. Your salad, your choice.
**Supposedly the original recipe did not contain anchovies. Some “Experts” claim that the original anchovy taste came from the Worcestershire sauce. Whether or not it was Caesar Cardini who later changed the recipe, anchovies have been a pretty standard ingredient in a Caesar Salad for, at least, the last 60 years. Many recipes today also call for a teaspoon or so of Dijon mustard. I use both anchovies and mustard. It makes a much spicier salad.
***The easiest way to make garlic flavored olive oil today is to put two smashed garlic cloves in the 1/3 cup of oil and zap it for about 30 to 40 seconds in the microwave and then let it sit on the counter for an hour or so.