Caesar salad
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Caesar Salad is an internationally known salad of the US American cuisine , which is attributed to the Italian-American Cesare Cardini . The main ingredient is romaine lettuce , which is served with a special dressing as well as croutons and parmesan .
history
Cardini initially ran the Caesar's Place restaurant in Tijuana, Mexico . The city on the border with the USA was particularly frequented by Americans at the time of Prohibition , as it was legal to serve alcohol in Mexico. According to Cardini's daughter Rosa, on July 4, 1924, the American national holiday , there was a rush to the restaurant, which the kitchen was hardly up to. The boss decided to offer a new dish, the Caesar Salad , based on the salad that was still available .
Cardini moved to his nearby newly built Hotel Caesar's in 1930, which became a popular meeting place for Hollywood stars such as Clark Gable , Jean Harlow and WC Fields . Located on Tijuana's main street, the hotel, which was run down in the 1990s, was renovated around the year 2000 and today serves an "original" Caesar salad in competition with the neighboring Caesar's Sports Bar and Grill. Others, mostly Cardini's employees, unsuccessfully competed for the fame for the creation. His brother Alex tried to establish the Caesar Salad as his own creation under the name Aviator's Salad .
Ingredients and preparation
For the dressing, an egg yolk with olive oil , garlic , freshly squeezed lemon juice , Worcestershire sauce , salt and freshly ground pepper is whipped into an emulsion like a mayonnaise . The romaine lettuce leaves are mixed with the dressing and sprinkled with the croutons roasted in garlic oil and Parmesan shavings . Depending on the recipe, the Caesar Salad can be supplemented with anchovy fillets , avocado , tomatoes , shrimp , fried poultry breast , bacon , etc.
literature
- Terry D. Greenfield: In Search of Caesar - The Ultimate Caesar Salad Book . Tjicknor & Fields, 1983
- Linda Stradley: What's Cooking America . Chehalem Publishing, 1997
- John F. Mariani: The Dictionary of American Food and Drink . Ticknor & Fields, 1983
- James Trager: The Food Chronology . Henry Holt and Company, 1995
- Julia Child : From Julia Child's Kitchen
- James Rizzi and Peter Bührer: my New York cookbook, What's cooking . Mary Hahn Verlag, 1996 ISBN 3-87287-432-2 , page 56
