The Pacific Perception, CAESAR SALAD

The Pacific Perception, CAESAR SALAD

The Pacific Perception CAESAR SALAD
By Catalina Vélez


1/2 cup achiote oil, 1 loaf of corn bread frozen, sea salt, 2 tablespoon fresh cilantro leaves chopped

1/2 cup grated paipa cheese (Or grana padano), 2 tablespoons roasted garlic, 2 tablespoon of plantain vinegar (or apple cider vinegar), 1 tablespoon Dijon mustard, 30 gr smoked toyo, 1 egg yolk, 4 tablespoon lemon juice, 4 tablespoon orange juice, 1/2 cup olive oil

3 heads of romain lettuce hearts, sea salt, 18 very thin shavings of paipa cheese


For the croutons:

cut the bread into very thin slices.

Heat the oil until is hot but not smoking, add the bread pieces and toast both sides. Toss with salt and cilantro. Remove from the heat an reserve in absorbent paper.

For the dressing:
Combine the cheese, roasted garlic, vinegar, mustard, toyo and egg yolk, whisk until well combined and a smooth rustic paste has been formed. Add lemon and orange juice and whisk a little more to incorporate. Add the oil in a steady stream until a emultion is formed. Season as necessary.

To finish the salad separate the lettuce leaves and place them in a serving platter, drizzle the dressing on top, over the leave put a slice of bread and finish with shavings of papa cheese.

About Catalina Vélez

One of the world’s most influential Latin-American chefs. She is educated in both Paris and Atlanta but decided to return to Colombia to spend time on rediscovering local cooking traditions and seek old knowledge. After digging deep into traditional Columbian food culture, she discovered that steam was the main ingredient. She owns and runs a very popular restaurant in Cali called Kiva. 

  • The Leftover Caesar Salad

    by Culinary Misfits

  • The Hang Dried Caesar Salad

    By Ludwig Maurer

  • The True Flavour Salad

    by Mark Schatzker