Chef Sanjeev Kapoor's Caesar Salad: Italian-American Classic in India

Summary: North Indian Chef Sanjeev Kapoor's Caesar Salad recipe appeals as an Italian-American classic in India.

Sanjeev Kapoor at Khana Khazana Productions, Provogue House, Andheri West, Mumbai; Thursday, July 28, 2011: ShashiBellamkonda, CC BY 2.0 Generic, via Flickr

North Indian Chef Sanjeev Kapoor's Caesar Salad recipe appeals as an Italian-American classic that finds creativity and favor in Indian cuisine.

Caesar Salad's origin as an Italian-American recipe created in northwestern Mexico qualifies the elegantly simple dish as fusion cuisine in its steadfast participation in cuisines beyond its homeland. Italian immigrant restauranteur Cesare "Caesar" Cardini (Feb. 24, 1896-Nov. 3, 1956) introduced his new salad in 1924 at his restaurant, Caesar's Restaurant, in Tijuana, Baja California state. Caesar Salad's presence, in its original form as well as in variations, on Earth's seven continents confirm the dish's classicality.

Chef Cesare fashioned his original recipe with easy preparation and appealing ingredients. Garlic-toasted croutons, grated Parmesan cheese, torn romaine lettuce leaves and Worcestershire sauce comprise Caesar Salad's attractive, basic design.

North Indian celebrity chef, cookbook author, entrepreneur and television personality Sanjeev Kapoor's online recipe portal, Sanjeev Kapoor Recipes, attests to his expertise in Indian and fusion cuisines. His repertoire of Caesar Salad recipes includes Classic Caesar Salad as well as such Caesar Salad-themed variations as Caesar Deviled Eggs, Caesar Chicken Salad in Parmesan Cups, Caesar Salad With Grilled Chicken and Chicken Caesar Burgers.

Chef Sanjeev's Caesar Salad recipe fairly faithfully follows Chef Cesare's original recipe. He colorfully substitutes iceberg lettuce and red leaf lettuce for Chef Cesare's romaine lettuce. His recipe bestows Indian flavors with the use of basil and mustard, two favored herbs in the subcontinent's varied cuisines.

Chef Sanjeev's recipe calls for the Lollo Rossa variety of red lettuce. Lollo Rossa, nicknamed "lollo," namesakes La Lollo, Italian actress and photojournalist Luigia "Gina" Lollobrigida (born July 4, 1927), according to Baker Creek Heirloom Seed's website. The whole seed and plant company explains that variety's frilliness and perfect heads recall La Lollo's ". . .short, tousled hairstyle!"

The ingredient list for Chef Sanjeev's Caesar Salad begins with 2 eggs and a sufficient amount of water for cooking them. The quantity of water depends upon the size of the non-stick boiling pan.

The dressing is composed of 2 peeled garlic cloves, sea salt to taste, 3 to 4 crushed black peppercorns, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard paste and 2 tablespoons extra-virgin olive oil (EVOO).

The salad calls for homemade, sautéed croutons. One tablespoon olive oil and 2 thick slices of bread are needed.

Ingredients for the salad base are itemized as 1/2 bunch of iceberg lettuce, measured at 135 grams (4.7 ounces or 2/3 cup) and 1/2 bunch of red leaf Lollo Rossa variety, measured at 100 grams (3.5 ounces or 1/2 cup). Also, 5 to 6 basil leaves are listed.

Chef Sanjeev starts his Caesar Salad recipe by pouring water into a non-stick pot. The water will be brought to boil while he assembles the dressing and makes the croutons.

For the dressing, 2 peeled garlic cloves, sea salt to taste and 3 to 4 crushed black peppercorns are placed in a mortar. These ingredients are crushed with a pestle. The mortar is set aside.

For the croutons, 2 thick slices of bread are sliced in thirds lengthwise. Then the slices are quartered into crouton cubes and set aside.

Meanwhile, the water has boiled. Two eggs are deposited. Coddling entails cooking an egg to just below boiling. Chef Sanjeev allows four minutes for coddling.

in the meantime, a non-stick sauté pan is set on a burner. Two tablespoons of olive oil are poured into the pan. Then the bread cubes are added. The cubes are sautéed to slightly browned-edge crispness. Set aside.

Back to the dressing, 1 teaspoon of Worcestershire sauce is added to the mortar and is stirred into the ingredients. Then 1 teaspoon of mustard paste is added and stirred. The eggs are retrieved from the pot, cracked into the mortar and stirred well. Finally, 2 tablespoons of extra virgin olive oil (EVOO) are stirred until all ingredients are blended well. The mortar is set aside.

The salad is assembled in a large bowl. The iceberg lettuce leaves are torn into quarters as the pieces are added. Lollo Rossa leaves, which are smaller, are torn into thirds and added. The basil leaves are torn in thirds as they are added.

The dressing is spooned onto the greens. Then two wooden mixing spoons are used to toss the greens with the dressing.

Next, the croutons are added. The Parmesan cheese is shaved generously across the top.

After hand-tossing the salad half a dozen or more times, Chef Sanjeev scoops the salad with his hands for final plating.

Chef Sanjeev notes a non-vegetarian version of his Caesar Salad recipe. He suggests grilling chicken to transform his recipe into Caesar Salad with Grilled Chicken.

Chef Sanjeev presents his Caesar Salad recipe in Hindi for FoodFood's YouTube video of "Caesar Salad -- Sanjeev Kapoor's Kitchen." The recipe begins at 1:16. Each ingredient is captioned in English as it is added. Also, after the salad is completed, the ingredients and the method are listed, respectively, at 6:32 and 6:59.

Acknowledgment

My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.

Image credits:

Sanjeev Kapoor at Khana Khazana Productions, Provogue House, Andheri West, Mumbai; Thursday, July 28, 2011: ShashiBellamkonda, CC BY 2.0 Generic, via Flickr @ https://www.flickr.com/photos/drbeachvacation/5997171726/

FoodFood, "Caesar Salad -- Sanjeev Kapoor's Kitchen," via YouTube Nov. 17, 2012, @ https://www.youtube.com/watch?v=XY2H25mWq9E

For further information:

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