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A classic Caesar salad is romaine lettuce, croutons, and anchovies dressed with lemon juice and olive oil, mustard, a raw egg, pepper, and Worcestershire sauce, and speckled with Parmesan cheese. Today many restaurants beef it up with an add-on protein such as chicken, shrimp, or strips of steak. Caesar salad spent several decades as an emblem of high-class dining-out, when it was made tableside with all sorts of spinning and tossing commotion. However like mousse and quiche, its cache as an especially sophisticated dish has faded and it now can be found pre-packaged on convenience stores’ refrigerated lunch shelves and on the menus of fast-food restaurants. It is believed that Caesar salad was invented in the 1920s in Tijuana by restaurateur Caesar Cardini for movie stars on a binge. (There was no Prohibition in Mexico.)