Caesar Salad

Caesar Salad

Caesar salad was put together by the Italian-American restaurateur Caesar Cardini in Tijuana in the 1920s and has been a classic ever since. The core stays the same: crisp romaine, toasted croutons, shaved parmesan, and a rich dressing of anchovy, garlic, and egg yolk.

This version builds on the basic recipe with pan-fried guinea fowl breast — or chicken breast, if that is easier to get hold of. The dressing comes together in a blender, where the oil is whisked in a little at a time until it turns thick and creamy like a mayonnaise. Sherry vinegar gives it a rounded acidity rather than the sharpness of lemon.

The salad works as a light main course or a substantial starter. The active work is limited — fry the meat, blend the dressing, and toast the croutons — and the dish is assembled on the plate just before serving, while the croutons are still crisp.

Ingredients

Serves 4

Salad

  • 4 guinea fowl breasts of 175 g (or chicken breast)
  • oil, for frying
  • 1 romaine lettuce, large
  • 2-3 handfuls croutons of country bread, toasted in oil with garlic
  • parmesan, shaved

Dressing

  • 2 dl neutral oil
  • 2 garlic cloves
  • 2 pasteurized egg yolks
  • 3-4 anchovy fillets in oil
  • 1 tbsp sherry vinegar
  • worcestershire sauce, a splash
  • 2 tbsp grated parmesan
  • salt
  • pepper

Directions

Fry the guinea fowl breasts in a hot pan with a little oil until cooked through and golden. Season with salt and pepper, and let them rest for a couple of minutes before slicing.

Make the dressing: put the garlic, egg yolks, anchovy fillets, sherry vinegar, worcestershire sauce, and grated parmesan in a blender. Blend while adding the oil in a thin stream, until the dressing is thick and creamy. If it is too thick, thin it with a little water. Season with salt and pepper.

Toast the croutons until golden in oil with a couple of slices of garlic, and let them drain on paper towel.

Tear the romaine into bite-sized pieces, spread it over four plates, and drizzle with a little dressing.

Arrange the slices of guinea fowl, parmesan flakes, and croutons on top of the salad, and serve with extra dressing on the side.

Notes

Use pasteurized egg yolks — the dressing is not cooked.

Sherry vinegar can be replaced with lemon juice for a fresher dressing.