THE temperatures in Edinburgh soared this week. Hot summer days call for light dishes so this week I am sharing my recipe for Caesar Salad.
Caesar Salad is a traditional favourite. Its origin is perhaps not what is assumed. The salad’s creation is attributed to Italian restaurateur Caesar Cardini, who was living in San Diego. His daughter Rosa recounted that her father invented the dish when on July 4, 1924 a rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side assembly by the chef.
I have updated this much-loved dish with additions of truffle, melba toast and crispy pancetta. Of course the truffle is an optional extra but worth it if you can get your hands on some!
These updated additions are not the only difference. All is not as it seems with this Caesar Salad as many of the elements are hidden between the leaves with just a few added on top for garnish. This guarantees that every mouthful is full of flavour. This presentation makes it a really attractive starter or side dish.
The key to a good Caesar Salad is fresh, crisp lettuce and a punchy, moreish dressing. The method of making the dressing is very similar to making mayonnaise. The trick to making an emulsion sauce such as this is to add the oil slowly. The dressing will only curdle if the oil is added too quickly at the beginning.
If that happens, don’t panic! All you need to do is pour the mixture into a bowl, clean your blender, add a fresh egg yolk to the blender and slowly add the curdled mixture to the yolk while the blender is running. Then continue adding the rest of the oil as though nothing has happened.
You can find the full recipe here.