Paper Palate

The Caesar Salad is one of those things that is brilliant in it’s simplicity. The classic caesar is only made of four ingredients really: dressing, romaine lettuce, romano cheese and croutons. Top it with chicken and you have a meal. Or with clams, steak or any other protein you can dream up.

The Hartford Courant last week exhaulted the mighty caesar salad in “All Hail Caesar.”

Although the Caesar Salad may seem like the all-American salad, it actually was invented in 1924 by an Italian immigrant in Mexico. Caesar Cardini, owner of a popular Tijuana restaurant, concocted the salad one night for some late-partying Hollywood guests, most food historians agree. He used romaine, then considered an uncommon delicacy, and just six ingredients to make a creamy dressing: garlic, olive oil, lemon, egg, Worcestershire sauce and Parmesan cheese. The salad was prepared tableside, and posh restaurants in Los Angeles soon began offering it as well.

The Caesar Salad has contributed to a boon in romaine lettuce production and it’s the most commonly offered chicken item on restaurant menus, according to the article.

On a lazy Friday night, after a hard week, a Caesar Salad can be a quick and easy comfort-zone dinner.

Steak Caesar Salad
serves 1

2 cups lettuce (Romano is traditional, but I really like Boston Bibb), shredded
4 oz steak, seasoned with salt and thyme, cooked and sliced
2 tablespoons shredded romano cheese
croutons
2 tablespoons caesar dressing

Layer ingredients on a large plate in order listed. Enjoy!