A Caesar salad with the leftover from a roasted chicken makes for a delightful Sunday evening supper. The richness of the ingredients mean that a little goes a long way.
The orgins of the salad are in dispute, but the generally accepted version is this one, (from Wikipedia):
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian-born Mexican. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef".
A number of Cardini's staff have claimed to have invented the dish.
I mostly followed this recipe from Delia Smith's Summer Collection. As I noted in the comments section, I used Green Oak Salanova lettuce, best quality shop bought croutons, and I also added leftover roast chicken.
I mostly followed this recipe from Delia Smith's Summer Collection. As I noted in the comments section, I used Green Oak Salanova lettuce, best quality shop bought croutons, and I also added leftover roast chicken.
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