How is your Caesar Salad 🥗 ?

Home-raised anchovy fillets, of course.

I make it like one I had at the Bel Air Hotel years ago, with just the tender interior of romaine and dressed so you can eat it with your hands. And no anchovies, because that is not the traditional recipe. (Sorry Greg, still love you).

There is a restaurant near me that had a "Caesar salad" that was grilled romaine, quinoa, a few other things, and a vinaigrette dressing.

This is not a Caesar. Everything on their menu was like that, down to the ketchup having curry in it. I see that salad is no longer on their menu.

Any salad deserves vidalia onions.

A Roman who rims well.

Instead of raw eggs, I use hard-boiled-it really makes more interesting, texturally!

[quote] I make it like one I had at the Bel Air Hotel years ago, with just the tender interior of romaine and dressed so you can eat it with your hands. And no anchovies, because that is not the traditional recipe. (Sorry Greg, still love you).

Not sure why you say you're sorry. I am aware that the traditional recipe for Caesar salad did not include anchovies.

A good Caesar salad is really hard to find.

Garlicky!

Shaeshar Shalad!

You must add finely sliced prunes. I have tested this on my many dinner guests and they always love this combination, I can assure you.

[quote] You must add finely sliced prunes. I have tested this on my many dinner guests and they always love this combination, I can assure you.

That's so amusing.

A good Caesar salad is not hard to find in CA, especially the LA area.

I don’t give a shit if anchovies are not supposed to go in a Caesar. I alway use a little anchovy paste. It makes all difference. As for hard boiled egg,,,,,,, gag me with a spoon.

Dust.

I also like to include anchovies in my Caesar salad. I place them on a cutting board with some kosher salt and using the side of a chef's knife, I smash them until they are turned into paste. These are my favorite.

I dont cook greg

A grilled Caesar can be great- but still with the traditional ingredients. No crazy add ons.

No white anchovies, ever. The flavor is completely wrong.

Any restaurant that does this is going to be unimpressive in many other ways.

[quote] Instead of raw eggs, I use hard-boiled-it really makes more interesting, texturally! —TheOtherWhiteMeat

R6 Hello Mr. Meat. I just love your suggestion and wonder if you have tried poached eggs, as well? Absolutely divine on my bed of greens!

Fish sauce instead of Worcestershire. Trust.

R3 I hate restaurants that try to be so edgy and quirky, that they end up ruining basic, easy stuff.

Here's my inauthentic but tasty recipe for the dressing (need a blender):

Pitted Kalamata olives

Oil, yes, olive would probably be best

Tabasco sauce

Lemon juice

Black pepper

Vinegar

For the greens, I really prefer only the inside leaves of romaine lettuce.

Parmesan cheese cut with a knife into thin shards.

[quote] Parmesan cheese cut with a knife into thin shards.

Why not use a vegetable peeler?

Vegetable peeler would work as well.

I prefer it with anchovies -- I just take a couple anchovy fillets and dice them up with a clove of garlic, then mush it into paste -- add dijon mustard, add lemon juice, egg yolk, Worcestshire, both olive oil and vegetable oil, grated parmeson, salt and pepper. The best salad dressing in the world IMO!

Shit, I forgot GARLIC from my recipe!

R23

I add a little Shug Avery pee.

I'll just say it tastes like anchovy for the first second, before the bottom note announces itself. And I don't really need lemon in mine.

Here we go again with eldergay food bs

What eldergay about salad?

r30 subsists exclusively on Pizza flavored Combos and diet energy drinks.

I use anchovies and most standard ingredients but I cheat now and use prepared mayo instead of raw eggs. It works perfectly and you can use it over a couple of days without poisoning anyone.

Caesar salad was made trashy by ghetto pizza joints.

It looks like someone jizzed on this salad.

Here's an interesting twist: Substitute prunes for Kalamata olives.

I buy pasteurized eggs just to be safe.

R3 I've noticed that a lot of late . I'm fairly adventurous when it comes to trying new food but I regularly see salads that are labeled Cobb or Caesar that only contain one or two ingredients associated with each type of salad.

Oh my, I almost forgot my secret ingredient: ground white pepper. No Caesar salad is complete without it.

I love having salmon on my Caesar.

Homemade garlic croutons.

I use mayo, lemon juice, garlic, dijon, worcestershire, black pepper, and anchovy paste.

Live anchovies and ostrich eggs.

Who wouldn't make croutons? It takes 20 minutes in the oven and almost zero prep.

It’s what I do with the heels of loaves of bread, r44.

I keep it Keto

No croutons for me.

Crisp, cold dry romaine, lightly toasted croutons and Parmigiano Reggiano. I have a chicken Caesar salad for dinner at least twice a week.

Better than yours!!

Cream Sum Yung Boi

My salad days are over.

I like to add a bit of pesto sauce to the lettuce before pouring on the Caesar dressing (strictly storebought, life's too short). It gives a nice complex mix of flavors.

Head to Tijuana for the 100th anniversary!

I use Kalamata olives instead of anchovies. I like anchovies, too, though.

For lazy bitches like me, this is the best store-bought dressing. It is, after all, taken from the originator, Mr. Caesar Cardini. I like it because it has a lot of 'zip' to it with plenty of parmesan cheese, creamy egg yolk and, yes, anchovies. The only thing I add is some freshly squeezed lemon juice and a little black and white pepper for that extra zing.

“I don’t want salad, I want cookies!”

I don’t like fish, but it does need some anchovy paste.

I don’t cook Greg either, but we could freeze dry him on a snowy mountaintop.

The Worcestershire sauce is important. In fact I put some in most all of my salad dressings.

Worcestershire contains anchovies.

The anchovies are an original ingredient, it was the brother in law or possiblely an employee but the same restaurant and same fucking family, will stupid people stop saying anchovies aren't original? I hear it here and everywhere. It's exhausting.

It’s fine, it sends its love

Soybean oil. noooooooo!

Not only is my Caesar salad dressing a homemade ultra garlicky anchovy aoli, it's spiked with enough red wine vinegar, lemon juice, rind and cayenne pepper to kill.

Parmesan, homemade croutons and hardboiled minced eggs are a must.

Several variations. I’ve substituted pistachios or pomegranate for croutons. I’ve added thinly sliced onion or used medium boiled eggs instead of raw. Less oil, more vinegar. Bacon or crab for protein. Caesar salad is my current go to lunch.

When shopping for the ingredients, I was unaware that Caesar was a dog food brand. It seemed an easy fix and my guests didn’t complain. Of course, later I was mortified.

Tabasco but not so you’d taste it. The subtle vinegar in the Tabasco marries with the lemon juice. Another must-do is mincing the garlic into a paste first then the anchovies, follow with the usual suspects. If your interested I'll post some tips with croutons.

Carmine's Restaurant in NYC has the best I've ever had. And you can buy their dressing to go.

I can't eat a Caesar Salad without the words "Et tu, Brute" coming to mind.

I just make it in a mortar & pestle when I’m feeling like making it.

Other than that I just use Renée’s Mighty Caesar dressing.

Tabasco sauce doesn’t contain vinegar

r70 what are you on? It's made of macerated Tabasco peppers, white vinegar and salt aged in oak casks.

Shit, sorry. I am thinking of my mom's homemade chili pepper sauce.

Eww, is that recipe creature still hanging around?

I make a damn fine dressing myself. I love a good Caesar. Sadly I've noticed a lot of places serve a "Caesar" that is far from what I call a Ceasar.

I like to add dried cranberries and candied pecans to my caesar salads. Everybody raves about them!