Caesar salad: History, ingredients, and the perfect recipe

Caesar salad is a culinary masterpiece that combines simplicity of preparation with exceptional taste. It features a delightful mix of crunchy components, fresh vegetables, cheese, and chicken.

Although many mistakenly attribute Caesar salad to European origins, its roots trace back to the early 20th century and American-Mexican cuisine. The dish is named after an Italian immigrant, Caesar Cardini, who ran a restaurant in the Mexican city of Tijuana. The salad was created in 1924, on American Independence Day, when Cardini made a simple yet delicious composition from available ingredients in response to high demand from guests. The original salad consisted of Romaine lettuce, croutons, Parmesan, and a dressing made with eggs, lemon juice, olive oil, and Worcestershire sauce. Although modern versions of the salad often include additions like chicken, bacon, or avocado, this uncomplicated base remains its constant foundation.

Caesar salad quickly gained immense popularity, especially in the United States. In the 1930s, Hollywood actors and directors who visited Cardini's restaurant popularised it. Its straightforward yet distinctive taste appealed to many, ensuring its ongoing popularity.

The foundation of a good salad is a delicious dressing. Classic Caesar dressing combines olive oil, garlic, lemon juice, anchovy fillets, and Dijon mustard. It creates a creamy emulsion that gives the salad its bold flavour—Caesar dressing pairs perfectly with crunchy Romaine lettuce and pungent Parmesan.

The original dressing must include anchovies. These small, salty fish provide umami and saltiness, which is crucial to its flavour. If you dislike their intense aroma, you can reduce the quantity. Grated Parmesan adds a creamy texture and robust taste to the dressing.

Caesar salad with chicken is an excellent recipe for a party, family dinner, or light lunch.

Ingredients:

Caesar salad dressing:

              
• 4 anchovy fillets
• 2 garlic cloves
• 2 egg yolks
• Approx. 3 1/2 fl oz olive oil
• Juice from half a lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 cup grated Parmesan

Croutons:

    
• 10 1/2 oz ciabatta
• 5 tablespoons olive oil
• 1 teaspoon sea salt

Chicken:

          
• 1 chicken breast fillet
• 4 tablespoons olive oil
• 1.5 teaspoons dried rosemary
• 1 tablespoon grated lemon zest
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper

Additions:

  
• 1 large Romaine lettuce
• 3 tablespoons grated Parmesan

Preparation method:

Step 1. Cut the chicken fillet into strips and tenderise with a meat mallet. Transfer to a bowl, drizzle with olive oil, add dried rosemary, grated lemon zest, salt, and pepper. Mix and set aside.

Step 2. Prepare the croutons for the salad. Cut the ciabatta into medium-sized cubes and place them on a baking sheet lined with baking paper. Drizzle with olive oil, sprinkle with salt and mix. Place the sheet in an oven preheated to 160°C for 20 minutes.

Step 3. Prepare the Caesar salad dressing. Finely chop the anchovy fillets and peeled garlic. Whip the egg yolk with oil, add Parmesan, lemon juice, white wine vinegar, Dijon mustard, and the chopped fillets and garlic, and mix well.

Step 4. Fry the marinated chicken fillets in a pan. Tear the lettuce into pieces and transfer to a bowl. Add the baked croutons and sprinkle with grated Parmesan.

Step 5. Drizzle the salad with the dressing and serve with sautéed chicken breast. Enjoy!