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Tuna Caesar Salad (kale Version)
by Multi-cun Yellow Cooking
Favorite
Difficulty
Easy
Time
5m
Serving
2
Video tutorial: https://v.qq.com/x/page/o03982datyb.html
It can be said that Caesar Salad not only exists in the mind of the "aunt", but also exists on the menus of all western restaurants in North America.
The main ingredients include: romaine lettuce, crouton, olive oil, mackerel (Anchovy), grated cheese, and eggs. Sometimes chicken and fish are added to increase the protein of the whole dish.
As for the origin of "Caesar Salad", many people will misunderstand that it is related to Shakespeare's "Caesar the Great".
The invention of Caesar grits came from Caesar Cardini, an Italian chef in Tijuana, Mexico in the 1820s. Because in 1924 to celebrate Independence Day (July 4), Caesar's kitchen can be described as running out of ammunition and food. So he picked up the only remaining ingredients in the kitchen at that time, launched this "Caesar Salad", and launched a very high-grade tableside service (the same reason as the roast duck skin is now on the table!).
Of course, Caesar Salad has undergone nearly 100 years of changes, and what we have now is still very different from the original 1.0 version. According to Caesar’s daughter Rosa Cardini, in her father’s version at the time,
Lettuce leaves are whole pieces so that guests can pick them up with their hands. Now in order to consider the etiquette of the table, most restaurants will choose to cut the lettuce leaves into small pieces.
Dressing does not contain mackerel (Anchovy). But with the evolution of flavors, chefs now like to add an appropriate amount of mackerel to the sauce to enhance the flavor of the whole dish.
It can be said that Caesar Salad not only exists in the mind of the "aunt", but also exists on the menus of all western restaurants in North America.
The main ingredients include: romaine lettuce, crouton, olive oil, mackerel (Anchovy), grated cheese, and eggs. Sometimes chicken and fish are added to increase the protein of the whole dish.
As for the origin of "Caesar Salad", many people will misunderstand that it is related to Shakespeare's "Caesar the Great".
The invention of Caesar grits came from Caesar Cardini, an Italian chef in Tijuana, Mexico in the 1820s. Because in 1924 to celebrate Independence Day (July 4), Caesar's kitchen can be described as running out of ammunition and food. So he picked up the only remaining ingredients in the kitchen at that time, launched this "Caesar Salad", and launched a very high-grade tableside service (the same reason as the roast duck skin is now on the table!).
Of course, Caesar Salad has undergone nearly 100 years of changes, and what we have now is still very different from the original 1.0 version. According to Caesar’s daughter Rosa Cardini, in her father’s version at the time,
Lettuce leaves are whole pieces so that guests can pick them up with their hands. Now in order to consider the etiquette of the table, most restaurants will choose to cut the lettuce leaves into small pieces.
Dressing does not contain mackerel (Anchovy). But with the evolution of flavors, chefs now like to add an appropriate amount of mackerel to the sauce to enhance the flavor of the whole dish.
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