Introducing the Bokkom Caesar salad

Do you know the history behind the iconic Caesar Salad? It all began with Cesare Cardini, an Italian chef who owned Caesar’s Restaurant on Avenida Revolución in Tijuana, Mexico.

Legend has it that during a particularly busy 4th of July service, supplies were running low, and Cardini was forced to improvise with what ingredients he had on hand. The result was a salad unlike any other – simple yet full of flavour. What set it apart wasn’t just the ingredients, but the flair with which it was prepared tableside, adding an element of drama and charm that captivated diners. The Caesar Salad quickly became a sensation, cementing its place as a beloved dish in the culinary world. Similarly, the Cape Bokkom Salad has been a signature dish at Pierneef à La Motte Restaurant since its opening in 2010.

Known for its innovative take on traditional South African cuisine, the restaurant’s Cape Bokkom Salad was a unique creation that delighted patrons. However, when Chef Eric Bulpitt joined the restaurant in mid-2018, he decided to give this beloved dish a fresh twist by incorporating elements of the classic Caesar Salad. The result was a harmonious blend of the original Cape Bokkom flavours with the timeless appeal of a Caesar. This reimagined salad has since become even more popular, showcasing how a classic dish can evolve while still honouring its roots.

Try making this version at home. It is delightful as a side and just as spectacular on its own with a glass of 2020 La Motte Sauvignon Blanc.

Please note: The tomatoes in this recipe are slow-dried in the oven and take 8 hours to prepare – this can be done in advance. If you opt to dry your own Harders to make bokkoms, you will also need to allow for drying time ahead.

Ingredients

Dressing

• 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

Bokkom gloss

• 5 bokkoms
• 1 sheet of nori

To assemble

• • 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

Method

For the dressing:

1. Place the egg yolks, lemon juice, salt, mustard and capers in a bowl.
2. Whisk and add the oil a little at a time until emulsified and incorporated.
3. Season with salt and pepper and adjust with a touch of water, only a little bit at a time until you reach the desired thickness.

For the oven dried tomatoes:

1. Preheat the oven to 60 ºC.
2. Add the oil, thyme, zest, pepper and salt into a bowl and mix. Add the tomatoes and toss to coat. Spread out onto a baking tray and place into the oven to dry for 8 hours.

For the bokkom gloss:

1. To prepare b

   
   
   Source: The Citizen