How to make and fall in love with Caesar salad

A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger’s end. — Walter Savage Landor (1775-1864)

When I was young, I refused to eat vegetables. I never liked the taste and couldn’t stand eating salad greens. Dad would often tell me, “Look. Watch TV. You see Popeye eat spinach. He gets stronger, and so will you if you have vegetables in your diet.” Of course, I wasn’t convinced and ignored any vegetable that was on my plate. That was until Mom brought me to the Manila Hilton Hotel — Mom loves teaching and dining at the same time. She believed the best way to learn is through experience — and asked me to try its Caesar salad. I instantly fell in love with the dressing and soon became a fan of veggies with my newfound appreciation that eating greens can be healthy and delicious at the same time.

Everyone knows that Caesar salad originated from Mexico, created on Independence Day in 1924 by chef-restaurateur Caesar Cardini, whose restaurant was located in Tijuana, a city close to the Mexican border. That day, he was overwhelmed by the number of customers who crossed the border — people would travel to Mexico to eat and drink liquor because alcohol was then illegal in United States — that he almost had nothing to serve the guests. He then improvised on what was left in the kitchen, ingredients consisting of garlic, anchovies, lettuce, eggs, olive oil, and croutons. This accidental creation became a huge hit that guests brought it back to the States and it became the most popular salad in the country.

But there was fear of salmonella because of the use of raw egg, and the government banned its use. (So, the egg was dipped in boiling water for one minute, transferred to ice water to shock and stop it from cooking.) It was later substituted with pasteurized egg. Nobody enjoyed the alternative and many restaurants broke the law and continued making the dressing with raw egg. To show its defiance, the biggest Caesar salad was made in San Francisco and served to citizens using the original recipe.

Today, the salad has evolved, with grilled chicken, shrimps and other toppings added, making this dish not only an appetizer but a light lunch or even a complete meal. Traditionally, the headwaiter would prepare it tableside in front of the guests by mixing the ingredients vigorously for showmanship and to assure guests that the salad did not sit in the kitchen for a long time. Today, a blender or food processor may be used, and mayonnaise used as a substitute for eggs and oil for caterings or huge events.

To make croutons, simply cut bread loaf slices into cubes, pan fry with a little oil and garlic until the bread changes color to light brown, or cut bread into 1/2-inch cubes, oven toast bread for three minutes.

Always add the croutons to the salad last to maintain their crispy texture. Romaine lettuce gives a crunchy, smoky flavor, though iceberg lettuce can also be used.

Caesar Salad

2 heads (1/2 kilo) romaine lettuce

For the dressing:

1 head garlic, crushed

60 grams (1 can) anchovies with oil

1 tablespoon Worcestershire sauce

2 tablespoons mustard

4 eggs

1/4 teaspoon pepper

1 cup olive oil

half a lemon

For the topping:

croutons

1/2 cup Parmesan cheese grated

Wash well, shake, and pat dry the romaine lettuce. Set aside.

For the dressing:

Get a blender and add garlic, anchovies with oil, Worcestershire sauce, mustard, eggs, pepper, and half of the olive oil. Press pulse for 15 seconds. Slowly add remaining 1/2 cup oil, or about two tablespoons oil every 10 seconds. The texture should be like mayonnaise. Lastly, add the lemon juice. 

Transfer the dressing to a big bowl. Spread the dressing on bottom and the sides of the bowl. Add the romaine lettuce and mix well until the lettuce is coated with the dressing. Transfer to a wooden bowl. Top with croutons and Parmesan cheese.

Note:

You may omit the eggs and oil. Use two cups of mayonnaise instead.

You can top the salad with grilled chicken, shrimp, tinapa, or salmon. You may also top the salad with three 184-grams cans of solid or tuna chunks that have been drained.

Grilled Chicken

1 500-gram package Magnolia chicken breast fillet

1/4 cup cooking oil

For the marinade:

1 head garlic, crushed

1 teaspoon rock salt

1 teaspoon liquid seasoning

1/4 teaspoon pepper

1 tablespoon calamansi juice

1/4 teaspoon smoke flavor

Marinate the chicken breast fillet. Let it soak in the marinade for at least one hour in the refrigerator. You may marinate the chicken for up to eight hours for better flavor.

Heat the oil in a Tefal grill pan. Cook the chicken fillet until both sides are brown.

Note:

Smoke flavor is available in most supermarkets along with other food flavorings.

Pan Grilled Shrimps

1/2 kilo medium-sized shrimps, peeled and deveined

1/4 cup oil

For the marinade:

1/4 cup oil

1/4 cup garlic, crushed

1/4 cup onions, chopped

1 teaspoon rock salt

1 teaspoon paprika

1 teaspoon calamansi juice

1/4 teaspoon pepper

Marinate the shrimps for five minutes.

Heat a flat frying pan with the oil. When hot, toss in the shrimps and cook until they are pink.

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For more recipes, visit www.sylviareynosogala.com.