Monday, June 15, 2009

Rotisserie Chicken: Take Two. Caesar Salad

Always spelling challenged, this blog entry taught me two new spellings:  Caesar and Rotisserie. 

Early June is true lettuce season.  Romaine is my favorite and considered one of the most nutritious.  I especially like its crunchyness.  When preparing I cut out the stems and use them for scoopy snacks they way most people use celery sticks.  Julia likes these in her lunch box with some sea salt.

A bit of history and a great culinary story.  This salad originates from Mexico and named after Casaer Cardini, an Italian immigrant working as a chef in Tijuania.  There are many variations of the story as told on Wikipedia but I like the one best told by his daughter, Rosa.  The dish was invented as a result of depleted kitchen supplies.  The improvisation made all the better with the table side preparation by the chef himself. 

For the salad
head of romaine
Parmesan Reggiano Cheese-- 2-3 ounces grated
diced left-over chicken

For the dressing
1 table spoon apple cider vinegar
1 table spoon lemon juice
1 table spoon Parmesan cheese 
1/2 cup extra virgin olive oil
1 egg yolk
1 clove of garlic
sardines - optional
rinsed capers - instead of the sardines

This is based on the recipe from Sally Fallon's, Nourishing Traditions.
Wash, dry and slice across in bit sized pieces.  Grate Parmesan to sprinkle on top of lettuce or use a vegetable peeler for thin slices.  Combine ingredients for dressing and toss with the lettuce and chicken.  Add the optional croutons at the last minute so they won't get soggy.  

About raw eggs:
Raw egg yolks are a great source of nutrients.  We get our eggs from a farm that has pasture-raised chickens, so I am not worried about using raw egg yolks.  If you are concerned about raw eggs in general or don't have access to pastured [vs pasturized!] eggs, probably best to omit the raw eggs.  

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