I have looked around for a recipe of my own favorite version of Caesar Salad, which is with grilled chicken, but I couldn't really find something that sounded right. So, I am only giving the recipe of the basic salad below and I suppose the chicken or shrimp or whatever can get added. One tip however: I would put more than 3 tablespoons of parmesan as a sprinkling on top of this. Just sayin... :-D

Apparently, as the "never to be trusted source" wikipedia informs us (but then they wouldn't lie to us about a salad, would they?) the salad's creation is attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's in Tijuana, Mexico, when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."


INGREDIENTS (6 SERVINGS)
DRESSING:
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper, salt
 CROUTONS:
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil 

ASSEMBLY:
  • 3 romaine hearts, leaves separated
  • Parmesan, for serving

INSTRUCTIONS
DRESSING:
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

CROUTONS:
Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

ASSEMBLY:
Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parm.


Shamelessly filched from: 
Thank you Bon Appétit! :-)

Images: Unsplash and Freepik.


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This is a random collection of pictures that relate to geometry in some way or other, which I combine with quotes from architects, artists, writers and scientists. I initially started this as a test blog for the template modifications that I like to do. But then the whole thing took on a life of its own since looking at these beautiful, structured, orderly pictures gives me a lot of peace; which I hope that you, the viewer, will experience as well.

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