If, like us, you have been watching Rick Stein on TV as he tastes and loves Mexican food, you will have seen the episode where he visited the hotel in Tijuana where Caesar Salad is supposed to have been invented by Italian American chef, Cesare Cardini
1 teaspoon of anchovies in oil – 1 teaspoon Dijon mustard – 1 raw egg yolk – 1 teaspoon of Worcester sauce – 1 teaspoons of grated garlic – 4 Tablespoons extra virgin olive oil – juice of half a lime – 4 Tablespoons of finely grated Parmesan cheese – 1 Cos lettuce, washed, dried and the whole leaves separated
Blend the anchovies with the mustard, egg yolk and Worcester sauce, breaking up the anchovy into a paste as you stir, then add the garlic, stir well and then begin to dribble in the olive oil slowly, so it begins to emulsify. Add the lime juice. When you have a good thick emulsion, add the cheese. Then all you need to do is coat the leaves with the sauce and arrange them on a pretty serving plate. Serve with olive oil drizzled on day old lightly toasted ciabatta slices
No, you don’t chop or tear the lettuce. Yes, you must use Parmesan, nothing else will do, and yes, only lime juice. You don’t need salt, the cheese provides enough. No chicken, no mayonnaise, no bacon, no hard boiled eggs, no croutons, those are all later additions. You can eat this with your fingers if you like. If you want to try the real sensation of how it began, make this. We promise that you will love it
© John & Lynne Ford, Adamastor & Bacchus 2018
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