Caesar salad is on almost every lunch or dinner menu at restaurants worldwide. Eaten in its traditional form or as a wedge, with chicken on top or in a wrap, its flavors have made it a go-to since it was invented by Italian immigrant Caesar Cardini in Tijuana, Mexico, in 1924.
Rex Hospitality's chef Nico Baizan relies on depth of flavor and an untraditional serving method to take his Caesar Cups from good to delicious at Maven at Sawyer Yards. mavenhouston.com
The Lettuce
When chef Nico Baizan envisioned his take on traditional Caesar salad, he knew he wanted it to be a dish eaten like a taco. "I love eating with my hands – I feel like it's the most comfortable way of eating." Baizan uses baby gem lettuce instead of traditional Romaine because of its crunch, texture, and earthy taste.
The Filling
Inside each baby gem lettuce is a relish made with a combination of piquillo and piparra peppers, cured brown (anchoa), and white anchovies (boquerones). Piquillos are small roasted red bell peppers typical of northern Spanish cuisine, while piparras are unripe peppers found in the Basque region. According to Baizan, the peppers, combined with the boquerones (cured in vinegar) and the anchoa (cured in oil and salt), give the dish another layer of complex flavors.
The Cheese
"The menu at Maven at Sawyer Yards leans into Spanish influences, which is why we opted to use Manchego cheese," said the chef. "We use Manchego, which has been aged for 18 months because it is creamier and offers a more tart flavor profile than typical parmesan."