CDHM The Miniature Way
September 2010, Issue 8
Foods In Miniature
Page 15
Almost any ingredient can be added to a basic green leaved salad. My favourite would be Italian Bresaola
with rocket and parmesan shavings. Or, with the abundance of juicy ripe tomatoes and fresh basil when the weather gets hot, add some mozzarella and extra virgin olive oil, for an Insalata Caprese. With a delicious fresh bread and a glass of cool or slightly chilled white wine what a fabulous lunch for a hot, hot day!
Then there is the classic salad, created at New York's Waldorf Astoria Hotel way back in 1896, not by a chef, but by the Mâitre d'! The apples, celery and mayonnaise on a bed of lettuce became an instant hit and perfection was later improved upon with the addition of walnuts.
Or another classic, the Caesar salad, most probably invented by Caesar Cardini (and not Julius Caesar as many people believe!) in his restaurant in Tijuana when, having run out of supplies one busy July 4th weekend, he concocted the delicious mix of romaine lettuce, croutons, parmesan, lemon juice, olive oil and a lightly coddled egg. These days anchovies are added and the whole salad is often topped with grilled chicken. I wonder whether Caesar would approve?
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