Do you know the history of the famous Caesar Salad? The creation of Cesare Cardini, an Italian owning Caesar’s Restaurant on Avenida Revolución in Tijuana, Mexico. He made the salad with what was on hand when supplies started to ran out on a busy 4th of July service. The flair was in the tableside preparation of the salad and it became very popular. Read more.
The Cape Bokkom Salad was one of the signature dishes of Pierneef à La Motte Restaurant since it opened its doors in 2010. Chef Eric Bulpitt who joined the restaurant mid 2018, gave this signature dish a classic Caesar interpretation and this delicious salad is more popular than ever.
Try making this version at home. It is delightful as a side and just as spectacular on its own with a glass of 2018 La Motte Sauvignon Blanc.
1 clove garlic
1 tsp (5 ml) lemon juice
2 egg yolks
1 C (250 ml) grated Grana Padano cheese
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Nori Powder
2 Tbsp (15 ml) capers, finely diced
300 ml oil (grapeseed oil or a delicate olive oil)
salt and black pepper to taste
Oven Dried Tomatoes
1 punnet cherry tomatoes, sliced in half
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) thyme, picked
1 tsp (5 ml) lemon zest
½ tsp (2,5 ml) cracked black pepper
1 tsp (5 ml) Maldon salt
1 sheet of nori
1 x 200 g packet cos lettuce, washed and separated
1 x 180 g packet mixed garden herbs and leaves
1 ripe avocado, peeled and diced