Caesar Salad-Not What You think

At dinner the other night my family had a discussion about caesar salad and I told them a little about the history of the the salad as I know it. In todays hurry up and wait life we sometimes miss out on the elegance and romance of times past and how things were actually done. This article that I found will give you a little of the history and the makins of what goes into the "original" caesar salad.

And folks, if you have never had it or had it done for you it is well worth the effort to try the salad in the old way instead of the bottled hurry up version.

I'm also going to give you a quiz question, "Where was the first caeser salad served?"
Good luck and enjoy.
I can't figure out the link thingy right now and I know I have been shown how to, but...... so I thought I would just give you lthe whole friggin tomato....

Caesar Salad
One of my favorite salads and one that I usually request when dining out is Caesar Salad.

History of the Caesar Salad

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with tableside presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.

For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, " No, I prefer Chef Cardini's original recipe."

What About Those Raw Eggs?

Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.

You can buy a variety of bottled Caesar Salad dressings in your grocery store even one that has an photo of Chef Cardini on it, but none are as good as making it yourself.

The recipe below is not Cardini's original recipe but one that was given to me by a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own. It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.



TESTIMONIAL

"I have been basking in the glory reflected from your Caesar Salad ever since I first discovered it on the internet about a year ago. My children fight over it. My wife accuses me of being a chef. It has become the centrepiece of my repertoire. Many thanks indeed."

The Rt Hon James Arbuthnot MP
House of Commons, London
INGREDIENTSFor the Croutons:

2 large garlic cloves
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

For the Salad:

1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup Parmesan cheese -- grated


PREP WORK Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

HOW TO MAKE AT HOMECroutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

To make the salad - Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:

Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.