Top Chefs Kids Menu: Caesar Salad


by KIM HOLCOMB / Evening Magazine and LIZA JAVIER / KING 5 News

Posted on July 9, 2013 at 1:44 PM

Updated Tuesday, Jul 9 at 7:14 PM

It's hard to keep kids occupied during the summer. So why not try cooking? Evening Magazine will bring you a great new recipe every week from local experts: parents who happen to be professional cooks.

When he's not prepping dinner as a dad, chef Seisuke Kamimura is running a much larger kitchen: RN74 Restaurant in Seattle. The downtown Seattle hotspot specializes in fine wines and contemporary French cuisine. At home, he caters to a younger clientele requiring a different kind of menu - simple dishes where everyone can pitch in, because everyone wants to.

"The only thing that kept me coming home a lot of times when I was a teenager was the food," said Kamimura.

The family makes a classic: Caesar Salad, from scratch. And everyone has a job, from spinning the romaine lettuce to shelling fava beans. By doing small tasks, the kids have become naturally curious about food. The more they help prepare, the more they're willing to try, including all kinds of vegetables.

For the dressing, Seis adapts the classic recipe to make it kid-friendly. Capers help add flavor. In less than 20 minutes, the dish is almost done and Seis has spent time with his kids.

Then, the unthinkable: All four kids are exciting about eating salad!

"And then they want to taste what they've created. So it's kind of like art, in a way, for them. They get their hands in it and they want to see the final product, but with this it's food, so they can actually taste it," he said.

Caesar Salad
By Chef Seisuke Kamimura with RN74 Restaurant in Seattle


3 tablespoons fresh lemon juice

½ large clove of minced garlic

2 teaspoon Worcestershire sauce

1 tablespoon chopped capers

1 tablespoon + 1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 heads romaine lettuce, cleaned and cut into 1 inch pieces

Freshly grated Parmesan


In a medium bowl, whisk together the lemon juice, garlic, Worcestershire,

mustard, and capers. Slowly whisk in the olive oil to emulsify. Season, to taste, with salt and pepper.

Wash leaves of romaine and spin until dry in a salad spinner.

Place the cleaned and cut lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Add desired amount of dressing and toss well.