Caesar salad - origin of

1 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to 70's

Directions

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

It was an accident! But now Caesar Salad is tossed in handsome salad bowls, coast to coast- and on purpose! A well-known restaurateur, Caesar Cardini, concocted this zesty salad some 35 years ago at Tijuana, Mexico.

Here is the true story, told to us by his daughter Rosa. One holiday weekend a throng of tourists descended on Caesar's Place. A few crates of romaine, half a case of eggs, a wheel of Italian cheese, some lemons, and dry bread- that was all the food left by Sunday morning. What to do for the hungry crowd at dinner? Caesar thought he'd have to close shop for the remainder of the holiday. Instead he decided to invent a new salad from the few and rather odd combination of ingredients he had on hand. He got out the eggs, the lemons, the Parmesan cheese, the bread, and the big bottle of olive oil [turn to page 152] (rest of story missing!) The recipe:

1. Over torn romaine (3 heads for 6 servings), zig-zag a stream of olive oil- about ⅓ cup. Repeat with 3 tablespoons vinegar. Squeeze in 1 lemon.

2. With a flourish, break 1 or 2 coddled eggs (cooked 1 to 1½ minutes) atop salad greens. In Caesar Cardini's words, "Make a production of it!"

3. Give your pepper mill several generous twists- fresh-ground pepper makes a snappy difference. Shake in some salt, a splash of Worcestershire.

4. In goes grated Parmesan cheese. Roll-toss salad. When every leaf glistens, add a handful of Caesar Croutons; toss again. Anchovy topper, anyone?

Submitted By SALLIE KREBS On 03-04-95

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