Entrees come with a side house salad. Substitute Caesar for $2.50 extra.
We all are accustomed to seeing this note on menus, and I, for one, am willing to pay my Caesar fee. I know when the plate arrives all smothered in dressing, it’s going to be worth it from the first forkful of lettuce to the last piece of cheese. The Caesar captures our attention in a way that those boring garden salads never do. Lettuce face it…it is ALL about the sauce. Even though it’s served on a bed of Romaine, did you know that the iconic salad has nothing to do with Julius Caesar? That’s right; one of the US’s most famous dishes was invented in Mexico. Qué? Si.
The history of the Caesar Salad dates back to 1924. Chef Caesar Cardini, an Italian immigrant and restaurant owner in San Diego, escaped Prohibition by moving to Tijuana, Mexico. His daughter Rosa recounted that her father invented the salad when a Fourth of July rush depleted the kitchen’s supplies. Running low on inventory, Cardini made do with what he had. He concocted the dish using random ingredients he had on hand. On a whim, he added the dramatic flair of preparing, tossing and serving table side. It was also originally a finger food. Think of it as a healthier alternative to chips and salsa. Throughout the 1920s, hordes of American film stars flocked to Tijuana for Prohibition-banned booze, and word soon spread of Caesar’s eponymous salad among Hollywood elite. Caesar’s Restaurant and its choreographed Ensalada are still as popular as ever, but there is no need to make a run for the border. Por qué? Because tonight the Caesar is the house salad, and there is never a surcharge at my table. Tips, however, are always welcome.
Grilled Chicken Caesar Salad
INGREDIENTS
For Chicken
- ½ of a lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard
- 1 clove of garlic, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1-1 ½ pounds boneless skinless chicken breasts (or tenders)
For Caesar Dressing
- ½ cup Duke’s mayo
- ¼ cup sour cream
- ½ teaspoon anchovy paste
- 3 cloves garlic, finely minced
- 1 ½ tablespoon olive oil
- 2/3 tablespoon lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 2 anchovy filets (optional)
- ¼ cup finely shredded fresh parmesan cheese
- Salt to taste
For Salad
- 2 romaine hearts, halved with core intact
- 1 tablespoon olive oil
- salt and pepper
- ½ cup shaved parmesan cheese
- lemons, cut in half
- 1-2 tablespoons sugar, optional
- strawberries, hulled and halved (optional)
INSTRUCTIONS
Chicken Marinade
- In a small bowl whisk together the ingredients for the marinade.
- Season the chicken with salt and pepper then place it in a freezer bag.
- Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
Caesar Dressing
To a mixing bowl, add Duke’s, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic, and stir. Whisk in sour cream and ¼ cups parmesan cheese. Place in an airtight container in the refrigerator until serving. If adding anchovy filets, finely minced before adding.
Salad
- Preheat the grill to medium-high heat. Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip and cook another 4-6 minutes or until cooked through (165 degrees F.).
- Remove chicken from the grill and let it rest before slicing.
- Drizzle romaine hearts with olive oil and season with salt and pepper.
- Plate sugar and rub the cut side of lemons into it. Add romaine and lemons to the grill and cook for 2-3 minutes.
- To assemble, serve one piece of romaine per plate. Squeeze with sugared lemon. Top with 1/4 of chicken, parmesan, strawberries, and dressing.
