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Chef Jordi Cruz’s Caesar salad recipe: the Michelin version of a simple and delicious dish


Jordi Cruz’s Caesar salad (Pexels/Archive)

Caesar salad is a salad based on romaine lettuce, a vegetable that is served with only two ingredients: chopped chicken breast and croûtons (pieces of toasted bread). To this salad is added the famous Cesar dressinga mixture of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper.

The three Michelin star chef Jordi Cruz, known for his role as a judge on the television show MasterChef, made his own version of this recipe, altering some details of the original Caesar to create a most complete dish. He made it in his own home, during a live video that he shared with his Instagram followers so that we can all recreate this dish in our own home.

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The origin of this salad is attributed to chef Remigio Mugia, from Cardini restaurant, although the dish was named Caesar salad in honor of the restaurant’s owner and also cook César Cardini. Cardini was an Italian immigrant who operated restaurants in Mexico and in the United States and, according to his descendants, he invented this salad on the Fourth of July 1924, in the Mexican city of Tijuana, when, in one of Cardini’s restaurants, the kitchen supplies ran out. The cooks made do with what they had, creating a curious mix of ingredients that they prepared at the table itself, mixing the salad with its dressing in full view of the diner.

The version of César that Cruz shows us on his Instagram profile is a mix between the most classic, quite faithful to Cardini’s recipe, and a much more modern version. To begin, the chef prepares the sauce with a few slivers of Parmesan cheese, a piece of peel and a little juice from one lemon, a tablespoon of mustard, yogurt, apple cider vinegar, Perryns Worcestershire sauce, two well-chopped anchovy fillets , Olive oil, salt and pepper.

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As for the base, the cook likes to use chopped romaine lettuce in large pieces and some fresh sprouts, to which he adds a few raw vegetables: an onion cut into very fine julienne strips, grated romanesco and normal cauliflower, grated orange and purple. This gives a very special touch of color to our salad, as well as a different flavor.

As the main protein, Cruz adds a grilled chicken breast, with a splash of oil, salt, black pepper and a touch of fresh thyme and rosemary. To make the classics croutonswhich give the mixture a crunchy touch, the cook uses sliced ​​bread, cut into cubes, and toasted with a little butter, honey, a clove of crushed garlic, salt and fresh herbs.

Furthermore, substituting raw yolks, the Catalan chef makes a Hollandese sauce, an emulsion made with butter and lemon juice that uses egg yolks as an emulsifying agent. To make it, Jordi Cruz uses two egg yolks, lemon juice and a little hot melted butter, a mixture that he beats vigorously over the heat of boiling water. The result is a creamy sauce that will give a special touch to the mixture.



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