L'Italo-Americano

THURSDAY, JULY 11, 2024 www.italoamericano.org 22 L'Italo-Americano T he Caesar Salad, a culinary classic f a m o u s a r o u n d the world, is cele- brating its centen- nial anniversary this month. This iconic dish, known for its distinctive combination of crisp romaine lettuce, creamy dressing, and crunchy crou- tons, has a pretty interesting history, which is very much "Made in the New World" but... with an Italian accent. The creation of the Caesar Salad is, indeed, credited to Cesare Cardini, an Italian- American restaurateur who made his mark in the lively dining scene of the American 1920s. C a r d i n i w a s b o r n i n Baveno, Italy, in 1896, and later emigrated to the United States, where he eventually settled in San Diego, Califor- nia. There, he and his brother Alex operated a series of suc- cessful restaurants, and their fame was such that they even o p e n e d a n e s t a b l i s h m e n t south of the border, in Tijua- na, Mexico: it was called Cae- sar's Place. During the Prohi- bition era, Tijuana became a popular destination for Amer- icans seeking to enjoy alcohol legally, and Caesar's Place was a frequent haunt for Hol- lywood stars and socialites. It is here, legends say, that the Case Salad was invented. According to legend, it was Independence Day 1924, the restaurant was particularly busy that day, and the kitchen was running low on supplies. Faced with the challenge of creating something impres- sive with limited ingredients, Cesare Cardini improvised with what he had on hand: the result was a salad that combined romaine lettuce, garlic, croutons, Parmesan c h e e s e , a n d a d i s t i n c t i v e dressing made from raw eggs, Worcestershire sauce, lemon juice, olive oil, and black pep- per. This unplanned creation quickly became a hit, praised for its bold flavors and elegant simplicity. But the dish also became famous for the theatrical way it was traditionally prepared: Cardini would assemble the salad tableside, adding a touch of flair and showmanship to the dining experience. This ritual not only entertained guests but also ensured that the salad was as fresh as possible when served. Over time, the Caesar Salad's reputation grew, and it became a staple on menus across North America. Despite its relatively hum- ble beginnings, the Caesar Salad's popularity surged, largely due to its unique taste and the intrigue surrounding its origin story. But, of course, its ultimate appeal lies in the f a c t t h a t , q u i t e s i m p l y , i t tastes really good! And while its original recipe remains a c l a s s i c , t h e d i s h h a s s e e n numerous variations over the years: one popular version includes anchovies, either incorporated into the dressing or layered on top of the salad, to add a salty, umami flavor that many find irresistible. Another variation includes grilled chicken or shrimp, which transform the salad from a starter into a hearty main course. Some chefs even experiment with different types of greens or other ele- ments like roasted garlic, capers, or avocado. But, despite these varia- tions, the core elements of the C a e s a r S a l a d r e m a i n unchanged. The dressing, in p a r t i c u l a r , i s e s s e n t i a l t o achieving the authentic taste that has made "l'invenzione di Cesare" a favorite for a centu- ry. Here's a traditional recipe for Caesar Salad that well rep- resents the essence of Caesar Cardini's original creation: Classic Caesar Salad Recipe Ingredients: 3 romaine hearts, leaves separated 3 / 4 c u p f r e s h l y g r a t e d Parmesan cheese 1 cup croutons Freshly ground black pep- per For the dressing: 1 large egg yolk 1 clove garlic, minced 1/2 teaspoon Dijon mus- tard 2 teaspoons Worcester- shire sauce 2 tablespoons lemon juice 1/2 cup olive oil 2 t a b l e s p o o n s g r a t e d Parmesan cheese Salt and pepper to taste Optional: Anchovy fillets Grilled chicken breast or shrimp Instructions: Wash and dry the romaine leaves thoroughly. Tear them into bite-sized pieces and place them in a large salad bowl. T o m a k e t h e d r e s s i n g , whisk the egg yolk, garlic, Dijon mustard, Worcester- shire sauce, and lemon juice in a medium bowl until well combined. G r a d u a l l y w h i s k i n t h e olive oil until the dressing is thick and emulsified. Stir in the grated Parmesan cheese and season with salt and pep- per to taste. Pour the dressing over the romaine leaves and toss to coat evenly. A d d t h e c r o u t o n s a n d f r e s h l y g r a t e d P a r m e s a n cheese, and toss again. If using, top the salad with anchovy fillets and grilled chicken or shrimp. Finish with a few grinds of black pepper and serve imme- diately. The Caesar Salad's lasting popularity can be attributed to its adaptability and, per- h a p s , t o t h e n o s t a l g i a i t evokes. Its straightforward ingredients and preparation make it accessible, yet it has an elegance that appeals to diners seeking a classic, fla- vorful dish. Over the decades, it has become a symbol of culinary innovation and yet another mark of the creativity that can arise from necessity. B e y o n d t h e r e s t a u r a n t tables of Tijuana and Califor- n i a , t h e C a e s a r S a l a d h a s made its way into homes, casual eateries, and fine din- ing establishments around the globe, Italy included, with more and more variations, from the more classic ones we mentioned, to more adventur- o u s t a k e s f e a t u r i n g k a l e , smoked trout, kimchi, carrots, and chickpeas. In Italy, Caesar Salad is especially popular in high-end eateries, as mentioned in a recent article from La Cucina Italiana. At the luxurious Park Hyatt in Milan, the Cae- sar Salad with shrimp is a highlight on the all-day menu at La Cupola restaurant. In P o m p e i i , a t t h e f o u r - s t a r HABITA79 MGallery, chef R o b e r t o L e p r e o f f e r s a chicken Caesar Salad that enhances the original recipe without altering its essence. In the historic center of Peru- gia, Ada Gourmet—a newly awarded Michelin star restau- rant for 2024—features a con- temporary Caesar Salad craft- ed by chef Ada Stifani with ingredients such as fennel fronds, carrot gelatin, and an olive oil and Parmesan foam. The Caesar Salad: an American dish that Italians love! LUCA SIGNORINI The Caesar Salad was created by an Italian-American (Photo: Bhofack2/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES OPEN 8AM - 5PM MONDAY TO SATURDAY. SUNDAY CLOSED

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