You've Got To Try Our Ultimate Caesar Salad Recipe this July 4th
July 4th is of course the biggest date in our great country's calender, but did you know that 99 years ago, the Caesar Salad was invented on this date too?
To celebrate the anniversary of our fave salad, here's our Ultimate Caesar Salad recipe for you to try this week. It's the perfect work lunch, but beware, you'll likely make your colleagues a little jealous!
The History of The Caesar Salad
It was during the holiday weekend of 1924, that Italian chef and hotelier, Caesar Cardini, created the now infamous Caesar salad. He owned a restaurant in Tijuana, Mexico - situated along the busiest land border crossing in the world. Cardini's restaurant was frequented by many of the Hollywood elite, who escaped to Mexico whenever they wanted to socialize, due to the Prohibition laws in the U.S at the time.
According to his daughter, Rose Cardini, July 4th 1924 was an exceptionally busy day and the restaurant was flocked with American customers. Stuck for ingredients, Rose's father whipped up the dish with all that was left in the kitchen: lettuce leaves, olive oil, raw egg, croutons, Parmesan cheese, and a dash of Worcestershire sauce.
It was an instant hit, and is now known to be the most famous salad in the world.
How is it Made Today?
Today, we see Caesar salad as a healthy alternative to a lot of other lunch options. It can also be served as an appetizer or side, and is extra delicous when grilled chicken is added.
It's both fresh and filling, and is perfect on a warm day. Nowadays, there's a number of takes on the original recipe, many including anchovy paste and/or mustard. Read on to find out our fave way of whipping up a Caesar salad - it's delicious every time!
For 2 people:
- 1 head romaine lettuce
- 2 cups croutons
- 1/4 cup grated Parmesan cheese
- 1-1/2 lbs. boneless, skinless chicken breast cutlets (optional)
For the dressing:
- 3 tbsp light mayonnaise
- 1/2 tsp Worcestershire sauce
- 2 cloves garlic (minced)
- 2 tsp anchovy paste
- 2 tsp Dijon mustard
- 2 tbsp grated Parmesan cheese
- 1/4 cup vegetable oil
- Pinch of salt and pepper
- In a bowl, whisk the olive oil, Parmesan cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper, and Worcestershire sauce. Whisk in the mayonnaise until smooth. Refrigerate for 1 hour.
- Shread the lettuce and place in a large bowl. Add the dressing, coutons, and cheese. Toss and serve immediately.
- If your wanting a little protein, add some slices of grilled chicken. Put the chicken in the oven until the internal temperature reaches 165°F, and make sure each side is grilled for 7 mins. Let rest for 10 mins before slicing thinly across the grain. Add to the salad and mix.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.