This is a salad I’ve had in mind for a while now. One of the mums, fan of the blog, asked me recently if I had a good Ceasar salad recipe…
It was enough motivation for me to finally go for it!
Starting now, the Ceasar salad is on the blog!
In order to submit this recipe, I checked my memory first (I had in mind quite a few of the mandatory ingredients) and a few food blogs, just to be sure to be as close as possible to the original recipe.
And since I’m mentionning the original recipe, let’s dig a little bit into its origins. I was sure it was an american salad. But no… Even though I’m pretty sure this is where the Ceasar salad gets eaten the most.
Actually there are a few possible origins. The most often shared is the following (thank you Wikipedia!)…
The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.
His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish
The trademark brands “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, although they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today, with various ingredients.
Back to our recipe…
The preparation of the dressing is quite simple and can be made in advance. Just keep in mind to put a cling film on the surface of the sauce if you plan to keep it in your fridge for 24 to 48 hours, otherwise you will get a thick texture on top.
This dressing will be used for other types of salad of course (tomatoes, cucumber, avocado and boiled egg for instance).
And you can make several versions of the Ceasar salad: with eggs, smoked salmon, avocado, bacon, shrimps…
A hand mixer or a good whisk,
A small bowl,
A sharp knife,
And a frying pan.
Shall we now?
The recipe, Chef!
- 2 romaine lettuces
- 50 g parmesan cheese
- 15 cm baguette
- 10 g butter
- 2 chicken fillets
- 150 g liquid cream (30% fat)
- Olive oil
- 1 egg yolk
- 25 g wine vinegar
- 2 tablespoons anchovy cream
- 1 garlic clove
Mix the egg yolk and 4 tablespoons of olive oil in a small bowl (use your hand mixer).
Take 30 g of parmesan cheese and grate it. Grate the garlic clove too.
Add the grated parmesan, garlic and vinegar in your bowl. Mix.
Add the liquid cream, and anchocy cream. Mix.
Add salt and pepper. Set aside in your fridge.
Wash the salad and place the leaves in a large bowl or serving plate.
Melt the butter in a frying pan and stir fry the chicken until well cooked and golden on each side.
Cut the chicken in slices.
Cut the bread in cubes and grill them in the frying pan.
Add the chicken slices, the breads cubes and the rest of the parmesan cheese cut in thin slices to the lettuce.
Spread dressing and serve.
You can add capers to your Ceasar salad.