In each country salad plays a different part in the nation’s eating habits and many well-known salads originate from different parts of the globe. Find out the background on some of the favourites, frequently found on menus throughout the world: -
The origins of the Caesar Salad are somewhat controversial. Certain historians believe that Giacomo Junia, a native Italian who worked in a restaurant in Chicago, invented the salad in 1903 and named it after Julius Caesar. The majority, however, believe that Caesar Cardini invented the mix in Tijuana, Mexico, in 1924.
Cardini, who owned a small restaurant, was running low on food one day and was forced to create a salad for his guests from what was left over in the kitchen. His original recipe included Romaine lettuce, garlic, croutons, Parmesan cheese, boiled eggs, olive oil and Worcester sauce. The original salad was prepared at tableside and when the dressing was ready, the romaine leaves were coated with the dressing and placed stem side out, in a circle and served on a flat plate, so that the salad could be eaten with fingers. Later it was voted ‘the greatest recipe to originate from the Americas in fifty years’ by the International Society of Epicures in Paris.
Over the years, it became increasingly popular for Californians to drive to Tijuana for a Caesar Salad. Famous movie stars such as Clark Gable, Jean Harlow, and W. C. Fields came to the restaurant to indulge in this popular bowl of greens. Caesar Salad started to appear on restaurant menus across the continent and in 1948 Caesar Cardini established a patent on the dressing, which is still recognised today.
A true classic, which usually consists of apples, celery, walnuts, lemon juice and mayonnaise.
It was created in 1893 by Oscar Michel Tschirky for a private party on the pre opening of New York’s Waldorf Astoria Hotel and from then on this Maitre d’Hotel became known as ‘Oscar of the Waldorf’.
The literal translation of ‘Niçoise’ is ‘of Nice’ and this term is used by chefs throughout the South of France for dishes, which use typical ingredients of the area. Salad Niçoise is very much a bowl full of these ingredients and includes tomatoes, new potatoes, black olives, tuna, French beans and hard-boiled eggs.
There is no indication as to which kind of salad leaves are used in this mix. One thing all the chefs agree on is that this salad should be served with lashings of extra virgin olive oil and a good mustard to create the ultimate vinaigrette. And it should always be served at room temperature to enhance all the flavours.