S4 Ep 5: The History Of Caesar Salad With Guest Nina Kaiser

In this episode of Sprung On Food, we're diving into the delicious world of Caesar salad. I had the pleasure of chatting with Nina Kaiser, a licensed psychologist and entrepreneur, about her love for this iconic dish.

Nina's Nutritional Nostalgia

Nina’s love affair with Caesar salad began in a rather humble setting: the Midwest. Picture this: iceberg lettuce and heavy, store-bought dressings. But as life moved her closer to California's culinary epicenters, her palette evolved faster than you can say 'anchovy.' Fresh romaine from Bay Area markets? Croutons with just the right crunch? Sign her up!

Nina reminisced about her first delectable meal in San Francisco, a scene that thrust her into a gustatory epiphany. This was not just salad; it was something much grander. And as she shared her story, I couldn't help but get a little lost in my gastronomic musings too.

A Caesar Revolution

As we explored Nina’s favorite spots, she gushed about Pico Restaurant in Mill Valley, with its baby romaine and homemade croutons. Crispy, seasoned, and almost sinful, these croutons. But the real game-changer for her was the dressing. Super lemony, perfectly balanced – they really need to start bottling that magic.

From indulgent nights out to her own kitchen experiments, Nina's Caesar salad journey seems only to add layers of flavor to her life. Oh, and she even has a recipe she swears by, crafted by Caroline Chambers. Trust me when she says it’s better than anything bottled. Anchovy lovers, rejoice!

The Caesar Saga

Now, a bit about where this crunchy creation hails from. Imagine the flair of a bustling 1920s Tijuana, where the resourceful Caesar Cardini whipped up a salad in the heat of cooking chaos. From limes to slivers of parmesan, his spontaneous tableside blend stole the show and captured the hearts of foodies everywhere. Intrigued? So was Nina when I recounted Caesar’s pioneering spirit and the birth of this iconic dish.

Interestingly, Caesar’s sibling added a little drama (what’s family without it?), claiming a role in salad history with "Aviator Salad." And wait, did you know Julia Child had her first Caesar taste at Cardini’s? Even to this day, this simple yet dazzling salad continues to evolve and adapt, much like the pop culture references from *Bewitched* to MTV’s *Clueless*.

From Classic to Quirky

I had to ask Nina whether she preferred the salad with or without anchovies, given its traditional absence in Cardini's version. Her nuanced taste preferred it blended into the dressing, adding that umami punch without being overwhelming.

And speaking of variations, today’s chefs are having a field day with Caesar salads. Whether with vegan twists or creatively bastardized versions, the salad adapts to suit fantasies and dietary needs alike. Amid these contemporary takes, I marvel at how a Prohibition-era solution birthed this culinary symbol, reminding us that innovation often sparkles amidst necessity.

My conversation with Nina left me with even more appreciation for this crunchy titan of the salad world. Whether you savor your Caesar in the purity of its traditional roots or you embrace the modern mutant versions, I urge you to enjoy that delightful crunch with pride.

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