Toss Five Bean Salad – Royal Examiner


When did humans first look at a bowl of leaves and decide it would taste better with salad dressing?

It’s impossible to determine where or when someone first invented a salad, but according to the Oxford Dictionary of Food and Drink in America, a dish we might recognize as a garden salad became popular during the Roman Empire when people ate piles of leafy raw vegetables. with a salty and oily vinaigrette. In fact, the word salad comes from the Latin word “sal”, which means salt.

The modern Caesar salad may take its name from the rulers of the Empire, but according to popular legend, the Caesar salad was invented in 1924 in Tijuana, far from Rome. Cesare Cardini, an Italian immigrant who left California and crossed the border to escape Prohibition, created the dish on American Independence Day when his restaurant was doing such booming business that he ran out of cash. ‘ingredients. So he improvised with romaine lettuce, raw egg yolk, parmesan and other bric-a-brac. Caesar’s was an instant hit and Cardini’s restaurant, Caesar’s Restaurante-Bar, is still in operation today. But you don’t have to travel to Tijuana for a decent Caesar salad — with minimal effort and a few ingredients, you can make a Caesar salad that would make Cardini proud.

Classic Caesar Salad
This version uses mayonnaise instead of raw egg yolk, making it safer to serve to children. If you’re feeling ambitious, try making an authentic Caesar dressing with olive oil and a raw egg base. Don’t skip the anchovy paste in this recipe – it might be unappetising out of the tube, but Caesar dressing isn’t the same without it.

About 2 tablespoons of extra virgin olive oil
1 cup crusty bread, cut into 1-inch cubes
Freshly ground black pepper
1 large head of romaine lettuce, washed, dried and cut into pieces
1/2 cup freshly grated parmesan cheese
2 garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup high quality real mayonnaise
1/2 cup freshly grated parmesan cheese
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the bread cubes in a single layer and sprinkle with salt and pepper. Brown lightly on all sides, adding more oil if needed. Remove and reserve. Whisk garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce in a bowl. Add mayonnaise, parmesan, salt and pepper and whisk until incorporated. Taste and adjust salt and pepper or other seasonings to your preference.

To serve, add desired amount of dressing to a large bowl with all the lettuce and croutons and toss until well coated. Serve immediately and refrigerate any extra dressing.


Comments are closed.