22 Mar Spekboom Caesar Salad
I love everything about a Caesar Salad and the origin of the recipe even more.
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.
His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef.
Preparing this salad with Spekboom leaves adds to the spirit of Cardini’s Salad by adding local available ingredients.
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
I love everything about a Caesar Salad and the origin of the recipe even more.
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition.
His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef.
Preparing this salad with Spekboom leaves adds to the spirit of Cardini’s Salad by adding local available ingredients.
|
Ingredients
- 1 egg yolk
- 1 tablespoon whole grain mustard
- Zest and juice of 1 lemon
- 75 ml Willow Creek basil flavoured olive oil
- 1 cup Spekboom leaves, olive oil and lemon juice to dress
- 1 packet Baby Gem lettuce hearts
- 1 cucumber cut into ribbons
- 1 cup Store bought croutons
- 1 packet streaky bacon precooked and crispy
- 8 anchovy fillets
- Micro leaves
- Parmesan for grating
- Maldon salt
- Cracked black pepper
Instructions
- Place the egg yolk, whole grain mustard, lemon zest and juice in a mixing bowl. Whisk together and add the olive oil to make a quick salad dressing. Season with salt and pepper.
- Toss the spekboom leaves in a bit of olive oil and lemon juice and season with salt and pepper.
- Arrange the baby gem lettuce and arrange the cucumber ribbons over the lettuce on a platter or plate and dress with the salad dressing, spoon the spekboom leaves over the leaves and garnish with the croutons, crispy streaky bacon, anchovy fillets, micro herbs and season with salt and pepper.