Who doesn’t love a good Caesar salad? My family certainly does and the recipe, from the WIZO AVIV KADIMA book is so easy to make!
The salad’s creation is generally attributed to restaurateur Caesar Cardini. He invented the salad at his restaurant Caesar’s (at the Hotel Caesar) 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.”
The big food rage in Hollywood—the Caesar salad—was then introduced to New Yorkers by Gilmore’s Steak House. It contains garlic, raw eggs, croutons, romaine, anchovies, parmesan cheese, olive oil, and black pepper.
I remember when I was a little girl, we used to eat at a restaurant in Caracas called “Shorthorn Grill” where the waiter would prepare the Cesar salad in front of us. What an experience! And at “El Alazan” I tasted it with watercress (berro) instead of lettuce! It was amazing! I need to make it again soon with berro this time.
If you have time, definitely make the croutons at home, it’s really easy and it takes the salad to a whole different level.
Do you like Cesar salad? With or without anchovies? Do you make the dressing at home?
