Caesar salad with a Twists Recipe

Caesar salad with a Twists Recipe by Kristin Omdahl

We LOVE Caesar salad at my house. The history of Caesar salad is so interesting to me. Did you know it was whipped together by an Italian-American chef named Caesar Cardini who was born in Italy in 1896, moved to America and opened restaurants in California. In the 1920s restaurants were hit badly by prohibition and it led Caesar to Tiajuana, Mexico where he opened another restaurant.

The History of Caesar salad

Cardini’s daughter, Rose, said her father was short on supplies and struggling to come up with a menu one night and threw the salad together with pantry ingredients. However, some claim it was actually Caesar’s brother, Alex, who created the salad. Others claim that one of Caesar’s employees created the salad, but Caesar stole all the glory.

Regardless of who made it, everyone agrees that it was created in Caesar Cardini’s restaurant in Tiajuana, Mexico.

Cardini’s recipe had six simple components — full stalks of lettuce, raw egg, olive oil, croutons, parmesan cheese, and Worcestershire sauce. Caesar dressing had yet to be invented.

I have made many variations of Caesar salad over the years, and most often I substitute the raw egg and oil for mayonnaise to be safer from the risks of eating raw egg.

In the spirit of Caesar Cardini, this Caesar salad with a twist uses pantry ingredients to substitute other traditional ingredients. For example, I substitute the traditional anchovy for fish sauce. And I replaced croutons with dried pineapple and sesame seeds.

I hope you enjoy it!

Caesar salad with a twist recipe:

What you will need:

• 3 cloves garlic, minced
• 1 lemon, juice and zest
• 2 TBSP mayonaise
• 1 TBSP stone ground mustard
• 1 tsp fish sauce
• 1 TBSP Worsteshire sauce
• 1/2 cup shaved parmesan cheese
• 1 head romaine lettuce, chopped
• 1/4 cup dried pineapple, chopped
• 1 TBSP sesame seeds

What to do:

1. Combine garlic, lemon, mayonnaise, mustard, fish sauce, worstershire sauce, and parmesan cheese in a large bowl and whisk together.
2. Chop lettuce and add to dressing.
3. Toss to coat.
4. Add pineapple and sesame seeds.
5. Toss again.
6. Serve and enjoy.

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