Dreaming of Caesar salad at SNAPS (one of my favorite restaurants downtown reykjavik) for almost a week, I decided to make myself a decent Caesar salad! How hard could it be? I thought to myself, it’s nothing but a green salad, a chicken, a crouton and a dressing. However, believe or not, we went to 4 supermarket to find that bloody salad! Cause it MUST be the romaine lettuce, otherwise it’s not called the Caesar salad! Also I’m surprised to find out the ingredient of the Caesar sauce, who would possibly think to put small-salty fish into the sauce?
But I made it! And the result is quite satisfying. With the Poulliy-fumé, it’s almost perfect!
So why it’s called Caesar salad? Here’s the history according to Wikipedia.
The salad’s creation is generally attributed to restauranteur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition.His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush 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.
Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s.The earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty years after the 1924 origin stated by the Cardinis.
Ingredients according to the Hotel Caesar’s recipe from about 2006:
-romaine or cos lettuce
-fresh crushed garlic
-salt to taste
-fresh-ground black pepper
-white wine vinegar
-lemon juice or lime juice – fresh squeezed
-raw or coddled egg yolks
-freshly grated Parmesan cheese
-freshly prepared croutons