I didn’t expect to spend this much space on Caesar Salad, but in the interest of presenting correct information, here it is again. Maybe some of you have already looked at the photo and noticed the difference between last week’s Caesar Salad and this one — whole romaine leaves.
Gary Beck, food writer and restaurant critic in Puerto Vallarta, brought to my attention, after seeing last week’s post (and maybe saying to himself, “Hmm…. should I set her straight or not?”) that Caesar Salad was originally served in a whole leaf form by the Cardini brothers, Caesar and Alex. My salad had the leaves torn, and was intended to be eaten with a fork only, while Gary enjoys eating whole leaves with a fork and knife. In the interest of tradition and culinary history, I’m making it again, using only whole leaves from the romaine hearts and enjoying it again.
Russ had already settled himself down with one of his favorite TV shows (American Pickers, where vintage Americana collectibles are searched out, items that should either be in a museum or a junk pile) when I gave him a whole leaf salad, with a knife, and no preamble. Would I see his eyebrow arch when something doesn’t look like he’s used to seeing something look? Without missing a beat, he dug in. With his fingers. Knife untouched.
Russ instinctively knew what he was doing. After a little bit of internet reading I learned that, yes, Gary was correct. The Cardini brothers used whole leaves of romaine lettuce hearts, and expected the salad to be eaten by hand, each leaf picked up and nibbled down. But after customers complained of oily, cheesey, fishy fingers, they switched to torn leaves.
Whole leaf or torn, knife or not, this salad has history, and ranks as Mexico’s most famous salad. I enjoyed eating it with my fingers today. Keep a paper napkin close.
Those of you who enjoy the fine restaurants in Puerto Vallarta may be interested in Gary Beck’s book, Beck’s Best, a guide to dining in the Puerto Vallarta area. For an updated 2021 copy, email Gary at: email@example.com