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Classic Caesar Salad - Page 2

post #31 of 32
9/2/08 at 8:57pm
Thanks BDL. I've eaten and ordered Caesar salad many times before while dining out, but I haven't made it before this. Cooking the recipe went well enough. I had a few things going on and I kept looking, reading and double checking that I wasn't forgetting anything. But it really was a simple process...or should I say processes.

I loved the triple dose of reggiano. I also added a bit more lemon to the dressing but thought everything was nice and in balance. My wife thought the salad was a bit overdressed for her preferences. But that was my doing...not yours ;)


thanks!

dan
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post #32 of 32
9/2/08 at 10:03pm
BDL your recipe uses exactly the same ingredients as mine with two exceptions - I have always used dijon mustard and not dry mustard (powder?) and up here in my neck of the woods I always serve with (real) crisp bacon bits just like eloki.

I remember the first time I ever saw an authentic Caesar being made table side at a little Italian restaurant here in town. The floor was carpeted with orange shag and the walls were dark (fake) wooden paneling but they sure could make a Caesar salad. I watched very carefully and with in a short time & some quantity experimentation I had my own recipe that we have been enjoying for almost 40 years. :) ( the orange shag gave it away - right?)

Also, don't you just hate it when the menu reads - house made authentic Caesar salad - and it is simply mayo with black pepper, lemon juice and cheese?

RPM your pictures are fantastic & I also have / use Wusthof knives. (mine are the classic series) How do you like them?

doodle
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