Caesar salad history
I never thought that Caesar salad was born in Tijuana, Mexico. He prepared it many times in my work, and I had never thought about why his name was Caesar and much less because it has the ingredients that it has, worth the redundancy.
Caesar salad was born in 1926, in the city of Tijuana in Mexico. It was the brainchild of an Italian immigrant, Cardini, who created it from scraps of food. One fine day, Cardini, wanted to invite some friends to lunch but had practically nothing to offer them. Friends told him not to worry and that a snack was enough. He basically used some leftover food, lettuce, in small pieces to make it yield and placed in a bowl.
Two ways to prepare the mythical salad. the current and the traditional. The two forms have in common the ingredients, lettuce, anchovies or garlic. The difference is the treatment and some addition.
The traditional way, the lettuce already cut into the shape of a boat, is bathed with the ingredients, the garlic with anchovies and oil, the Worcestershire sauce, the apple cider vinegar, the Mexican lemon, the pieces of toasted bread and the Parmesan cheese.
The new salad begins with a base of garlic, anchovies and olive oil, to which are added the juice of Mexican lemons, apple cider vinegar, Worcestershire sauce, mustard, Parmesan cheese, the yolk of a couple of eggs, pepper and salt. .
To this broth the pieces of oven-dried bread are added and only at the end is the lettuce, previously disinfected, cut in the shape of a boat and refrigerated to protect its freshness and prevent it from softening before eating it.
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