Baja Safari Salsa Special - The Classic Caesar Salad
Baja Safari Salsa Special - The Classic Caesar Salad
The Baja Mexico Caesar Salad, the Baja Safari Classic, was likely created by Caesar Cardini, an Italian who immigrated to the United States with his brother Alex after World War I.
Though they lived in San Diego, the brothers ran a restaurant in Tijuana, Mexico. At the Caesar Hotel on Revolution Boulevard. On a busy July 4th weekend in 1924, the salad, a mixture of romaine lettuce, parmesan cheese and croutons.
It soon became a hit and its popularity quickly traveled north to the Hollywood scene. Why? Because in those days, the Hollywood elite was traveled in Tijuana and San Diego alot. Today, the Caesar salad continues to enjoy a steady following.
Baja Safari Chef Miguel recently demonstrated how the salad is made. “It’s a very simple salad but people love it,” Miguel said. The dish can be varied by adding grilled chicken, salmon, shrimp or portobello mushrooms.
Baja Safari Caesar Salad
Romaine lettuce
3 tablespoons parmesan cheese
2 tablespoons olive oil
1 whole anchovie
1 clove garlic
1/2 teaspoon salt
1 tablespoon cider vinegar
1 egg yolk
1/2 teaspoon crushed peppercorn
1 teaspoon Dijon mustard
croutons
And Baja Safari Salsa!
Crush garlic in small bowl. Add anchovie and salt. Mash together. Add mustard, vinegar and egg yolk. Whisk together. Add peppercorn and olive oil. Whisk constantly for several minutes to emulsify. Sprinkle with 1 tablespoon parmesan cheese. Mix with spoon.
Chop romaine, rinse and drain. Add to dressing. Top with croutons and 1 tablespoon parmesan. Toss.
Transfer to serving dish. Top with 1 tablespoon parmesan. Sprinkle Baja Safari Salsa to taste.
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