We are serving up a classic Caesar salad for this week’s Monday Meal.

Traditionally, a Caesar salad was a simple affair.

An Italian chef at Caesars Hotel in Tijuana often made it for his dinner late at night.

He came from a poor family, and his mother created the recipe because, usually, all they had on hand was stale bread, lettuce, a little bit of cheese and some eggs.

During prohibition, the rich and famous travelled across the border to drink and socialise.

Socialite and wife of the then Duke of Windsor saw the chef making his salad one night and took it back to England with her.

She made it famous by cooking it for her family and friends, and Caesar claimed the name.

When famous restaurateur Javier Plascencia took over the hotel many years later, he would make the dressing at the table, fold the lettuce leaves through the sauce, and top it with a large crouton.

The customer would then eat the leaves with their hands!

Now we know a classic Caesar to have bacon and boiled eggs.

– – – – – – – – – –

Ingredients

1 iceberg lettuce, leaves separated and washed
1 pack Uncle’s Smallgoods Bacon
8 Caravan eggs, boiled, peeled and cut in half
80g Parmesan cheese, shaved
1 bag Marisa’s Kitchen Croutons Agnouesi
1 cup shaved Parmesan
1 bottle Beerenberg Creamy Parmesan Caesar Dressing

Method

Fry bacon until crisp, drain and slice into largish strips.

Arrange lettuce leaves, eggs, bacon, shaved Parmesan and croutons on a platter.

Drizzle over the dressing and enjoy!