This was the demand Belgian model Cesar Casier be asked in a post on his blog in April of last year, and his answer came soon after, when a publisher of the 24-year old Belgian handle and decided to help his dream to make . realize “I have a bucket list of things I do in my life, how you hit club to make, go Sydney, bungee jumping, etc., and also do a cookbook,” said Casier, launching and landing runways important step, including St. Laurent, Dior and Missoni, and has appeared on the pages of Vogue Paris, Elle and L’Officiel, to name a few. These days Casier is perhaps best known as the current face of Armani Exchange known.
From Jovovich’s baked salmon with asparagus and Julia Restoin-Roitfeld’s chicken dish, to Casier’s juice cleanses and Skinny Dips (good for carrots, not chips, folks), it’s all in there.
The Cesar Salad
For the salad:
-2 chicken filets
-1/2 head of iceberg lettuce
-1 slice of whole-grain bread, toasted
-salt and pepper
For the Caesar dressing:
-2 egg yolks
-5 anchovy filets, packed in oil
-1 clove of garlic
-1 teaspoon mustard
-salt and pepper
Wash and shred the lettuce. In the meantime, bring some water to a boil in a small saucepan. Season the chicken with salt and pepper and place it on a baking sheet in the oven. When the water boils, cook the eggs until they are hard-boiled (8 to 10 minutes). Peel the pear and cut into slices. Also lay the pear slices on the baking sheet and broil, but for no more than 20 seconds. Arrange the lettuce in the center of the plate. Peel and quarter the hard-boiled egg and place on top. When the chicken is ready, cut it into pieces and cut the toast into small squares. Add to the salad. Finally, top the salad with the grilled pear slices and thinly sliced radish. Serve with Caesar dressing on the side.
For the dressing, Mince the anchovies and grate the clove of garlic. Place the egg yolks in a bowl and add the anchovies, garlic, and mustard. Mix thoroughly and gently fold in a bit of fruity olive oil and a little lemon juice until you have a smooth dressing. Season to taste with pepper and just a bit of salt. The dressing won’t need much salt because the anchovies are salty enough.