Caesar Salad Recipe by Chef Thomas Wenger

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Caesar Salad Recipe by Chef Thomas Wenger

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Ingredients

Adjust Servings:
300 g romaine lettuce washed dried and torn into bite size pieces
40 g parmesan cheese
30 g crispy bacon
30 croutons
Salad Preparation
3 pieces anchovy fillets mashed
1/2 lemon freshly squeezed lemon juice
1 tablespoon Dijon Mustard
1 tablespoon cloves garlic mashed
1 dash Worcestershire Sauce
1 piece Egg Yolks
sea salt flakes
black pepper from the mill
extra virgin olive oil
red wine vinegar
1 tablespoon bacon bits
1 1/2 tablespoons grated parmesan cheese
Ceasar Salad Dressing
15 g finely chopped garlic
15 g grated parmesan cheese
20 g anchovy fillets drained well
2 pieces Egg Yolks
5 ml fresh lemon juice
240 g quality vegetable oil
90 g extra virgin olive oil
60 ml red wine vinegar
90 g Dijon Mustard
black pepper from the mill
Features:
    Cuisine:
    • 30 min
    • Serves 4
    • Easy

    Ingredients

    • Salad Preparation

    • Ceasar Salad Dressing

    Directions

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    Caesar salad is perhaps the most popular and wide spread salad anywhere. I don’t think I have worked in an establishment where Caesar salad wasn’t served in one form or another.

    The Caesar salad was invented by the Italian Caesar Cardini, in a restaurant in Tijuana, Mexico. The story is, that on a holiday weekend in 1924 supplies were running short and in a last minute improvisation Caesar said to one of his staff: “Take all of these ingredients to the table and make a real ceremony out of preparing that salad. I want the guest to feel that they are getting the house specialty prepared for them”.

    So it happened and perhaps the most famous of salads today was born, “prepared a la minute” in an improvised setting.

    I love that story, mainly because I believe that we chefs excel so much when the pressure is on and the heat levels are up in our kitchens. It just brings out the best in us. Below are both recipes, the one for “a la minute” (table side preparation in front of your guest) and the recipe for the Caesar dressing prepared ahead of time.

    Whichever method you prefer, once the salad is tossed it needs to be sprinkled with Parmesan, bacon bits and croutons.

    How to Prepare the Caesar Salad

    1. Combine the anchovies, garlic and the Dijon mustard in your salad bowl. Mix well, then add the egg yolk, Parmesan cheese and season well.
    2. Combine well, stir vigorously until slightly foamy.
    3. Add the virgin olive oil in a slow stream while keeping the mixture in motion, this will prevent the dressing from splitting.
    4. Add the red wine vinegar little by little whenever the mixture is getting too thick and alternate until both the red wine vinegar and the virgin olive oil are fully incorporated.
    5. Season with the lemon juice, Worcestershire sauce and salt and pepper.
    6. Toss with the romaine leaves and ensure all leaves are well coated. Place the leaves on the serving plate and sprinkle with the Parmesan shavings, bacon bits and croutons.

    How to Prepare the Dressing for the Caesar Salad (yield 500 ml)

    1. In a blender, puree all solid ingredients with the red wine vinegar.
    2. Add the egg yolks and slowly add the vegetable oil and virgin olive oil to the mixture while the blender is rotating on medium speed.
    3. Toss with the romaine leaves with the prepared dressing ensuring that all leaves are well coated.
    4. Place the leaves on the serving plate and sprinkle with the Parmesan shavings, bacon bits and croutons.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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