The Great Ceasar Salad Debate
Let the arguments begin…
I am hoping for some input from our American readers on this one, this is a post designed for, I hope, constructive comment. Ceasar salad is, without doubt one of the most abused terms in the culinary dictionary. There are some truly awful versions out there, so much so that I have long given up ordering it. Too much garlic, not enough parmesan, soggy croutons, cold, fat covered bacon, limp lettuce, you name it, I’ve seen it.
So where does ceasar salad come from? well, Mexico of all places, Tijuana to be exact. A certain Caesar Cardini, a restaurant owner of Italian origin devised the salad on July 4th 1924 and contrary to popular belief it did not include anchovies, unless you count the anchovy content in Worcestershire sauce which the original recipe contains.
I am currently serving a ceasar salad of sorts on my menu, I’ve taken the basic elements of the dish and rearranged them into a ’salad composee’, I know the caesar salad enthusiasts out there will want me hung, drawn and quatered but in my defence I have to offer something a little more aesthetically pleasing than a tossed salad.
The parmesan part of the salad is represented in the form of a panna cotta, a set savoury custard if you will, light and full of fresh parmesan it also gives the salad a different texture. The salad leaves are tiny baby gem leaves tossed in the dressing and served around the panna cotta. Next up is some soft boiled eggs to represent the dressing, a couple of anchovy fillets garnish the eggs and represent the Lea & Perrins element. Next up is a slice of crisp Italian bacon (pancetta) and a some thinly sliced, oven dried baguette. The parmesan is highlighted further in the form of loose shavings and a garnish of grated parmesan baked until golden brown and left to ‘crisp up’.
I would love to hear about your own individual thoughts about caesar salad, do you have specific rules you adhere to, is it a generational thing etc.. Feel free to comment
Sir, California reporting in, sir ( I watched a show that featured Marines last night, and I think some of it rubbed off)!! Caesar salads are among the natives special favorites, especially a grilled chicken Caesar salad served as an entree. I reviewing your recipe I noticed the mention of bacon. I cannot think of time when I ever had a Caesar with bacon or pancetta, so maybe this is something CA restaurants have eliminated from their “recipes.” Usually a Caesar is served here with only romaine lettuce. The best ones are lightly dressed with a creamy Caesar dressing, and are topped with either finely grated or shaved parmessan. Croutons are crisp and crunchy. Very little extra is added to the salad, meaning no tomatoes, anchovies, bacon, pancetta, but may on ocassion have slices or chopped hard boiled egg (very rarely) or a few red onion rings. Your variation looks interesting and beautiful.
March 5, 2008 @ 6:59 pm
Oops, I forgot!! On ocassion, some restaurants will serve a Caesar with slices of steak as an entree.
March 5, 2008 @ 7:00 pm
Annie,
Thanks for that, very useful thankyou. I’ve just checked Dean & Deluca’s excellent book and they don’t use bacon either. I do dress the leaves with finely grated parmesan and garnish with the shavings so I suppose I’m not too far off!
Thanks again
Miles
March 5, 2008 @ 10:47 pm