I often wondered where did the name Caesar Salad come from. Was it named because Julius Caesar liked it? Well, duh, no! So I researched and here is some Caesar Salad trivia: the salad’s creation is attributed to Caesar Cardini (an Italian born Mexican- yes mexican!). He stumbled upon the idea to make this salad during July 4th celebrations, when most of his pantry emptied out and he had no choice but to make a salad with what was on hand. And, voila! Caesar Salad was born!
The salad is simple, quick to make and tasty to eat. The recipe I use is from a magazine I bought in India, published by Femina. All the recipes in that magazine have been great. The original recipe calls for mayonnaise but I use tartar sauce. I like the sharper flavor that tartar sauce adds. The original recipe also calls for anchovies, instead I add a few drops of worcestershire sauce. You can add grilled chicken as well, but I like to keep this salad vegetarian.
Unfortunately, I always forget to photograph the salad and by the time I realise, its all gobbled up!
CAESAR SALAD
DRESSING:
1 garlic flake, finely chopped
1 tbsp grated Parmesan
salt to taste
5 tbsp mayo (or tartar sauce)
1 tbsp white wine vinegar
Few drops of worcestershire sauce
FOR THE SALAD
1 head Romaine Lettuce
Croutons, about 1 1/2 cups
1 cup cherry tomatoes, optional
Shavings of Parmesan cheese
DIRECTIONS
Mix all the dressing ingredients in a small bowl. The consistency should be that of yogurt. Just before serving, in a salad bowl, add the lettuce, cherry tomatoes and croutons and drizzle the dressing on top. Using tongs, mix well together. The salad should be well coated. Top with shavings of the parmesan cheese. Serve immediately.