A Summer Salad the French Might Recognize

FRESHLY dug potatoes are at the market and the weather is warm, so it’s a good time for potato salad. I don’t mean a pale scoop next to a grilled sausage. I want more of a meal: savory, garlicky, shot through with anchovy and capers and herbs, and topped with skinny green beans and hard-cooked eggs.

If this sounds like a pared-down salade niçoise, it is. Yes, there are countless variations on that Provençal classic, and many include tomatoes, peppers, lettuce and good canned tuna.

But I know a French cook who swears that the original was about potatoes, beans, anchovy and nothing more. Purists, food historians and other culinary zealots may disagree. In fact, many cooks from the region insist that only raw vegetables can make it authentic.

That’s fine. Let them use their preferred ingredients. When good sweet tomatoes and peppers appear here, I might be inclined to add them myself.

My version is easy. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Choose a yellow-fleshed potato like Yukon Gold or Yellow Finn, if possible. (I find the texture better than red or white boilers.) Peel, slice and dress them while they are still slightly warm.

Look for the smallest, tender beans. They can be true haricots verts or French beans, or a mixture of other runner types, like small Blue Lake or yellow wax or even flat romano beans. Give them a brief simmering and a cool rinse to keep them bright.

You can do all of the work in advance, then combine the elements on a big platter just before serving, with a lightly dressed arugula salad on the side and a bowl of olives.

Authentic, traditional or somewhere in-between, maybe we’ll just call this a potato salad with a southern French accent and let it go at that. My guests the other night agreed it made for a satisfying early summer supper, served at room temperature with a bottle of crisp cold rosé. 

sumber dari: nytimes.com

Easy Classic Shrimp Salad

Once a staple of luncheons and garden parties, the classic shrimp salad -- made with very small, flavorful shrimp -- is one of those nearly forgotten pleasures. Simplicity is the keyword here. The combination of celery, onion, and pickle is just right; resist the temptation to add bell pepper, as it will dominate the balance of flavors.
Extra Small shrimp (sometimes called Salad size) are best for this recipe. They're quite economical, too. If using a larger size, coarsely chop the shrimp into smaller pieces.
Use top quality, real mayonnaise (no salad dressing allowed!) and fresh lemon juice for best results.
(View the Full Size Photo of Easy Classic Shrimp Salad)

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 Servings

Ingredients:

• 1 lb Extra Small cooked shrimp, peeled (see Cook's Notes)
• 1 cup finely chopped celery
• 2 Tbsps finely chopped sweet onion
• 2 Tbsp finely chopped dill pickle
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper (optional)
• 1/2 cup mayonnaise
• 1 Tbsp lemon juice
• 1/2 - 1 cup fresh white bread crumbs (see Cook's Notes)

Preparation:

Mix together the shrimp, celery, onion, pickle, black pepper, and cayenne. Fold in the mayo and lemon juice. Stir in the fresh bread crumbs, starting with half a cup and adding more as needed until most of the excess liquid is absorbed.
Serve over greens, with crackers, or in sandwiches.
Makes 4 servings of Classic Shrimp Salad

Cook's Notes:

• Extra Small (aka Salad size) shrimp number about 250 or more shrimp per pound
  
• Make fresh breadcrumbs using any plain white loaf, such as Italian or French bread. Day-old or slightly stale bread works best. Remove and discard the crust, cut or tear the bread into pieces, and pulse in a food processor or blender until very finely chopped.

sumber dari: fishcooking.about.com

Healthy salads for lunch or dinner

Salads are a diet darling because they pack in plenty of nutritious vegetables without a ton of calories. However, a mixed greens salad can leave your stomach rumbling not long after you put down your fork. Even though these 12 salads are less than 400 calories, they're packed with lean protein, fiber-filled toppings, and the right amount of heart-healthy fat. Each rib-sticking, healthy recipe will fill you up so you won't cave to a cookie craving two hours later.


sumber dari: prevention.com

Roasted Shallot, Squash, Grape, and Green Bean Salad

Serves 4

This salad’s earthy flavors heralds the arrival of fall. Grating garlic on an Oxo or Microplane zester/grater delivers the same burst of flavor as crushing garlic in a press, but it’s faster and easier to clean up.

• 6 oz. green beans, trimmed
• 1 butternut squash with 4-inch neck
• 4 large shallots, peeled and quartered lengthwise
• 4 Tbs. olive oil, divided
• 1 cup red grapes
• 1 ½ Tbs. white wine vinegar
• 1 ¼ tsp. finely chopped fresh rosemary
• ½ tsp. finely grated garlic
• 1 large bunch watercress, thick stems trimmed (4 cups)

1. Preheat oven to 425°F. Coat large rimmed baking sheet with cooking spray.
2. Blanch green beans in boiling, salted water 2 minutes. Drain, and rinse under cold water. Set aside.
3. Cut 6 1/2-inch-thick wheels from neck of squash. (Reserve remaining squash for another use.) Peel and halve squash wheels. Toss squash and shallots in bowl with 1 1/2 Tbs. oil; season with salt and pepper, if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl, and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, separated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to foil sheet. Roast squash and shallots 15 to 20 minutes more, or until browned.
4. Whisk together remaining 2 1/2 Tbs. oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper, if desired.
5. Divide watercress among serving plates. Divide squash, shallots, green beans, and grapes among serving plates, and drizzle with dressing.

sumber dari: vegetariantimes.com

make your own buttermilk

Out of buttermilk and just itching to make some biscuits or lemon cake? Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes.


sumber dari: smittenkitchen.com

cleaning citrus fruits

To prolong their lifespan, most citrus fruits are coated in a light wax. And while this is no big deal if you just want to use the juice in a recipe, for a zest- or peel-centric recipe, you’re best off lightly scrubbing it first under warm water.


sumber dari: smittenkitchen.com

storing carrots

Do your carrots get soft and bendy in the fridge? Mine always have, and it drove me bonkers until I realized (yesterday, actually) that they were drying out. To store them so they’ll last longer, remove their green tops, rinse and drain them before storing in a plastic bag in the coldest and most humid part of the fridge. Firm up limp carrots by cutting off one end and sticking them in ice water, cut side down.


sumber dari: smittenkitchen.com

how to soft boil and hard boil an egg

how to soft boil an egg

After years of struggling to perfectly poach an egg, I discovered I could get much of what I liked about them from soft-boiled eggs, with a zero percent failure rate to boot. My technique is just like that of my hard-boiled eggs, except I drop the boiling time down to 6 minutes. This assures a solid white and soft yolk, and the pinnacle of deliciousness spread over buttered toast and topped with a pinch of salt.

how to hard boil an egg

There are about as many techniques for hard-boiling eggs as there are eggs out there, but I use the method my mother showed me: submerge a large egg in enough cold water to cover it and bring the water to a boil over medium-high heat. Once it begins to boil, set the timer for 10 minutes. Plunge the egg into cold water to get it to stop cooking; plus, cold eggs are much easier to peel.

sumber dari: smittenkitchen.com

substituting vermouth for wine in recipes

You know all of those cooking shows and recipes (ahem, like ones on this very site — guilty!) that suggest cooking with wine is really fun because once you’ve opened a bottle for cooking, you get to drink the rest? Then there’s a series of “ah-ha-ha!”s and LOLs; it’s all very raucous. And look, people, I love a glass of wine with dinner from time to time but fact is, a lot of the time I open a bottle of wine for cooking, we forget to finish it, and this makes me very, very sad.

Enter dry vermouth. (The other variety of vermouth, usually red or pink, is called “sweet,” I like that, in part, for Manhattans, not that you asked.) Vermouth is a fortified white wine that is mildly aromatized with a variety of “botanicals,” such as herbs, spices, and fruits. Apparently, the word vermouth is derived from the German word for wormwood, wermut, as wormwood was the chief flavoring ingredient for vermouth until the herb was found to be poisonous, which I am sure was tremendously awkward. Nevertheless, the main reason I like to have vermouth around is its shelf life. When stored in the fridge (and you should, because this extends its shelf life), dry vermouth is good for anywhere between three and six months. (Sweet vermouth will keep for a year this way.) This means if you need just a splash here or there for a recipe, you don’t have to uncork a bottle of wine you may not finish before it quickly turns. Vermouth is also a lot less expensive than drinking wines. Gallo, the favorite in a Cook’s Illustrated taste test, costs only $5 for a 750ml bottle.

The fancy-pants Dolin brand I picture above, almost considered too nice for everyday cooking, was $16.
A few usage notes: Vermouth’s flavor is of course a little different from a straight white table wine, due to the herbs and spices, so it may not be for everyone, but I find it to be lovely when cooking savory dishes. Due to the fortification, vermouth has a slightly higher percentage of alcohol than white wine (16 to 18 percent versus wine’s 12.5 to 14.5 percent), which means if you’re trying to partly “cook off” the alcohol it may need an extra minute of simmering time. But I find that it can be seamlessly interchanged with wine in just about any recipe, and deliciously so.


sumber dari: smittenkitchen.com

Rubik’s Cube Fruit Salad

sumber dari: ufunk.net

Zesty Lime Shrimp and Avocado Salad

Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.

This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving. This easily doubles for a large crowd.

Shrimp is low in fat and calories, but tends to be naturally high in sodium so if you are on a restricted sodium diet, you may want to limit your shrimp intake. Moving forward, I will be posting the sodium info on new recipes without the salt as most foods contain sodium. If you use salt be sure to adjust the nutritional info.

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.


sumber dari: skinnytaste.com

chopped vegetable, watermelon and feta salad

Wow, just wow. You sure know how to give a girl performance anxiety! I mean, how do I top a wedding cake? Am I going to have to mill my own flour? (Do you “mill” flour? Should getting the lexicon right be the first step?) Should I buy a cow so I can get the milk for free (oh, how I crack myself up…) and make butter and yogurt and mm, creme fraiche? How will a simple salad keep you interested now?


Pondering this the last couple days has gotten me back to a question I started kicking around last fall with the Pie Crust 101 instructional, but I confess got lost in the grind of holidays and the crushing business of work, work work.


Yet with my new, slightly-more-flexible schedule, I’m once again itching to ask you this burning question: What are you afraid to cook? I will not judge you. Here, I can start: Rice is not my forte. Oh, I can follow instructions and not-stir, not-stir and it’s manageable, possibly even edible, but I bet you would think that a girl who baked a wedding cake and enough bread to make Atkins roll over in his grave would have something like rice down pat.

But this isn’t about my myriad cooking woes–it’s all about you! No cooking fear is too small. No technique is too simple. Let’s all air this out and what I hope to do is have a sporadic series of posts in which I attempt to make it better. If I’ve posted about that food before, I’ll go back in more detail. If I haven’t, well then it is clearly time. And if I don’t know how to make it either, I might just call another guest into the smittenkitchen, if, like Torrie, they promise not to laugh at the grime we are–yes, still–in an undignified standoff with in front of the counter.

Sound good? Tell Doctor Deb your cooking fears in the comments below.




Meanwhile, although I won’t be winning any points for originality, here is a watermelon, vegetable and feta salad I made for dinner last night and it was mighty delicious. What I liked, and what differentiated it for me is that it had a lot of different ingredients going on, and had a really delicious dressing I’ll use again and again. This is the exact kind of summer cooking I can get behind: light and fresh, and as a bonus, great to pack away for the next picnic you’re attending.

This salad also managed to convince Alex that fruit and a savory salad could mix without terrible things happening, no small feat!

One year ago, plus a few we missed: Israeli Salad with Pita Chips, Roseanne Cash’s Potato Salad, Quick Potato Pierogi and Ratatouille’s Ratatouille



Watermelon and Feta Salad with Chopped Vegetables
Adapted from Bon Appetit
I’m so in love with the new Bon Appetit, I am forgiving the fact that they used the cringe-worthy word “veggies” in their initial title.

Serves at least four
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano

Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.


sumber dari: smittenkitchen.com

Green Salad with Fruit Recipe

For the salad:

• 5 cups mixed spring greens or chopped butter lettuce
• 1 ripe red pear
• 1 sweet apple, preferably gala, honeycrisp, or pink lady
• ¼ cup pomegranate seeds
• ¼ cup golden raisins
• ¼ cup sliced almonds or pecans

For the dressing:

• ¼ cup light olive oil
• ¼ cup pomegranate juice
• 3 tablespoons lemon juice
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

For the salad:
Rinse and dry your spring greens. Chop pear and apple into small chunks; keep the skin on for color and fiber. Toss greens, pear and apple chunks, pomegranate seeds and golden raisins together. Toast the almond slices or pecans lightly in a skillet on the stovetop over medium heat. Sprinkle the nuts over the top of the salad.

For the dressing:
Combine dressing ingredients in a blender and blend for 20-30 seconds, or until the mixture turns bright pink and opaque. Immediately drizzle the dressing over the top of the salad. Serve.


sumber dari: thedailymeal.com

What is Salad?

A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. The word “salad” comes from the French salade of the same meaning, from the Latin salata, “salty.”

A salad is most often composed of a mixture of uncooked vegetables, built up on a base of green leafy vegetables such as one or more lettuce varieties, dandelion, alfalfa sprouts, cabbage, spinach or arugula (rocket). This is often referred to as a “green salad.”

Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, spring onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese or seafood (e.g. Tuna, crab) are sometimes added to salads.


sumber dari: en.wikibooks.org

It's my mom's recipe

The one dish in the entire world that fully captures for me what it was like to be a kid growing up in rural Virginia is chicken salad. Not shrimp and grits, not cornbread, not pulled pork or any of the other classic Southern foods at which the region excels -- just a bowl of chicken tossed with mayonnaise, onions and pickle relish. It's my mom's recipe, and she serves it at every opportunity: It's there at Christmas, it shares the table with the turkey at Thanksgiving, and no summer cookout is complete without it. I don't recall my first taste of it; it's just always been there.

I'd bring my mom's chicken salad with me to school in a zippered cooler, where other kids would beg fruitlessly for me to trade lunches. My friends would ask for it when they came over to my house. One particular friend loved it so much that she pleaded for weeks with her mother to get the recipe so she could have it at home. When our mothers finally spoke and the recipe was safe in my friend's mom's hands, she refused to make it the way my mom did, choosing to chop the chicken instead of shred it, and leaving out the jarred relish. When my friend requested that the offending condiment be added, her mom replied, incredulously, "Who raised you?" (My friend and I remain close to this day; when she found out my mom's recipe was being published, she said very seriously, "I've been waiting for this my whole life.")

The relish is key to this recipe-it adds sweetness and an acidic tang to cut the richness of the chicken and mayonnaise, while chopped hard-boiled egg adds an earthy texture. While as a kid I preferred the mixture to be a very white, mostly chicken-and-mayonnaise concoction, with the bits of celery and relish chopped down so small that they were almost undetectable, lately I've preferred it with more heft, keeping the pieces larger for texture and taste. Depending on what's in the fridge I might modify it a little-a bit of mustard, maybe some chopped scallions. But Mom's original version will always be my favorite -- I wouldn't dare suggest otherwise. This chicken salad is great on crackers (the way my mom likes it); for me though, there is only one option: stuffed into squishy potato rolls with a little extra dash of pepper. —Laura Sant


sumber dari: huffingtonpost.com

Watermelon is the most refreshing

For some of us, summer means one thing: watermelon. Watermelon is by far the most refreshing, thirst-quenching of fruit. And when it gets really hot out there, its the only thing we can stand to eat. That's where watermelon salad comes in and saves the day. Because watermelon salads let us get away with eating this fruit as a meal.

If you've never had a watermelon salad before, you're in for a treat. The combination of salty feta, fresh mint and sweet watermelon is just right. And the little bit of Tabasco in this recipe is a nice touch too.


sumber dari: huffingtonpost.com

A quick history of the Caesar salad

Even though a Caesar is a very simple salad to make, it adds effortless panache to your holiday dinner parties — especially when you create it right in front of your guests.

The Caesar salad has a few historical origins, but Caesar Cardini, an Italian-born Mexican, is the most popular rumored creator.

Legend has it that Cardini invented the salad after running out of other ingredients in his restaurant in Tijuana, Mexico. He tossed it tableside to add flair for the guests.

The original recipe's ingredients are somewhat different than the Caesar salad we know and love today. The original recipe didn't contain anchovies, chicken (chicken Caesar salad is on nearly all sit-down restaurant menus) and mayonnaise. Rather, Worcestershire sauce, coddled eggs and mustard gave the classic dressing its original flavors.

Also, the classic Caesar salad was arranged leaf-by-leaf on a plate so diners could eat each leaf by hand. There are many mouthwatering variations on the Caesar salad today, giving you the option to add any ingredients you like. Here are some Caesar salad recipes you can serve this holiday season.


sumber dari: sheknows.com

Not your run-of-the-mill 1940s potato salad recipe

Today, the summer solstice and the very longest of the year, has always been one of my absolute favourites. I find there is a powerful energy and sense of excitement that flows through its every moment, and rarely is there a year that I don't stay up until at least midnight so as to experience every last moment of this fantastic day. 

From now until late September, we're under summer's sway again. It's hot, piercingly bright, sometimes languid, sometimes manic days of vibrancy, excitement, vitality, and - quite often - meals that are so simple, perfect, and unfussy as to scarcely warrant a recipe.

Cold cuts, platters of freshly picked and sliced (undesirably delicious) fruit still subtly warm from the tree, generously sized green salads bursting with a rainbow's worth of hues, leftovers of all kinds eaten straight from the fridge, Italian ice, garden gathered produce, and of course all of the sublimely enticing fare that comes part and parcel with barbeques, cookouts, and picnics.

In the case of the later, one of my favourite dishes to make and bring along is potato salad. Aside from my mom's fantastic recipe that I grew up with, I rarely make exactly the same potato salad twice. As with my pasta salads of the season, I like to use whatever is to hand and that I think will marry well together. Sometimes I opt for German style potato salads, others I smoother my spuds in a creamy dressing. At times fresh mint, a few peas, and olive oil are all it takes, or maybe the opposite is true and I pull out all the bells and whistles.

There's really no right or wrong when it comes to potato salad, so long as your 'tatoes are well cooked (but still a bit firm), and you ensure any dish with eggs and/or other highly perishable ingredients is properly refrigerated at all times (other than while eating, of course!). Over the years I've tried everything from an idea I came up with for pizza potato salad (fabulous!) to several vintage recipes culled from the web and my collection of mid-century cookbooks.

Most have been quite nice, though I do sometimes find myself further jazzing up those from the 30s, 40s, and 50s (and/or scaling back the copious amount of mayo in their recipes). Today's recipe from 1945 for Chef's Potato Salad is already guised up quite nicely though - so much so, that some folks may wish to remove various ingredients (forgoing the canned lunch meat will make it vegetarian, for example).

 
{Toss everything but the kitchen sink into this yummy 1940s potato salad recipe, it's a great way to use up leftovers and cut down on the amount of time spent over the kitchen stove. Vintage recipe scan via Eudaemonius on Flickr.}

Whether you try it out as is (I'd use low sodium lunch meat, if possible, as the salt and cheese should already be salty enough) or play around a bit, this is an excellent summertime dish that can just as easily be the star of the show (aka, a meal unto itself) as a highly enjoyable side dish at a party, backyard feast, or picnic.
I'd be tempted to skip the canned meat, increase the cheese a little, trade the celery for sliced gherkins (a perpetual fave of mine), and toss in a small handful of fresh chives or parsley. You could also introduce tomatoes, leftover meats, tuna (or another seafood), nuts (almonds perhaps), or some fresh-off-the-cob corn.
Dishes like wonderful 1940s potato salad are not meant to be overly serious or formal affairs, they're fun, filling, versatile summertime meals that work every bit as well today on the first day of the season as they will right up until autumn starts on September 22nd.

Have a blast this summer, sweet friends, no matter what you cook, where you go, or how you spend your gorgeous sunshine filled months!


sumber dari: chronicallyvintage.com

The history of Caesar salad would not be complete

Julia Child dined there as a child, and had Caesar salad made by Caesar himself. Later on she contacted Rosa Cardini, his daughter to get the original recipe.

Julia Child dined there as a child, and had Caesar salad made by Caesar himself. Later on she contacted Rosa Cardini, his daughter to get the original recipe.
From her book....

...The salad is tossed at the table, and according to Julia Child that watched it being made, My parents, of course, ordered the salad. Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl, and I wish I could say I remembered his every move, but I don't. They only thing I see again clearly is the eggs. I can see him break 2 eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them. Two eggs in a salad? Two one-minute coddled eggs? The Romaine was not chopped into bite size pieces but left in whole leaves. Caesar felt the natural shape of the leaves is a perfect scoop with a handle so it could be eaten with the fingers. So the leaves were arranged on a plate with the tips to the center and the stem outward for easy grabbing.

 In the book In Search of Caesar, The Ultimate Caesar Salad Book by Terry D. Greenfield, it is stated:

"In Europe , Caesar's Salad was also beginning to make an appearance. The legend attributes the salad's debut across the ocean to Mrs. Wallis Warfield Simpson (mistress and ultimately wife of Prince Edward VIII of Wales , former King of England). Mrs. Simpson often visited and partied in the San Diego and Tijuana areas in the 1920s. It is said that Mrs. Simpson met the prince of Wales there, at the Hotel Del Coronado. During this time, Mrs. Simpson visited Hotel Caesar's Place and became fond of Caesar's Salad and was sometimes an overbearing guest demanding that Caesar himself toss his salad at her table-side, creating quite a fuss It is also that that as a result of Mrs. Simpson's extensive world travels, Caesar Salad was introduced to many of the great European restaurants by her instructing international chefs as they struggled to recreate the dressing to satisfy the soon-to-be-Duchess of Windsor's discerning palate.

However, in a 1952 interview Caesar Cardini said that the salad did not become well-known until 1937 when a Hollywood screenwriter for Paramount named Manny Wolfeprovided the recipe to various restaurants. Or, perhaps it became popular after New York food editors were introduced to it at a special Waldorf-Astoria promotion around 1947. 

sumber dari: kitchenproject.com