Disagree with what?
I've got no problem at all with your favorite dish being your favorite, not really. De gustibus non disputandum after all.
I am not so much as freaked out as bemused by you calling a salad with mozzarella a "Caesar." That's such a deviation what Caesar Salad, a well defined dish, originally was. But again, language changes, dishes evolve. The mozzarella was a new one. That makes your girlfriend's recipe interesting.
The real "original" Caesar may or may not be lost in the mists of history. One story has it created by a restaurateur named Caesar Cardini who had a hotel in San Diego, and during prohibition, another sort of road house/hotel just over the border in Tiajuana. The idea was that people would make their way to San Diego (usually from Los Angles), then Cardini would drive them to Tiajuana where they could get cocktails, a dinner and a show. If they passed out, they could stay in Mexico, otherwise they'd go back to San Diego which had significantly nicer accomodations. The legend is that he developed "Caesar's Salad" there. Cardini was a terriffic self promoter as was his daughter who took over the reputation -- but wasn't known for inventive food. Certainly, nothing else survives.
As I said, it's a very defined recipe. No bacon bits, no mozzarella. And in the Cardini version, no anchovies and not much lemon juice either.
Another story has the Caesar Salad created around New York -- same recipe, but with mashed anchovies. Another has the anchovy recipe version created anonymously in California. I was born and raised in California, and have eaten Caesar salad that's been on menus here since at least the early thirties in several places -- a few of which are still around. Musso & Frank's in Hollywood, for instance; so I tend towards the California theory.
At any rate, the salad was a major trend in SoCal from the thirties into the mid-fifties when it went national. Again, very defined. The variations concerned a choice of cheese (Parmaggiano or Romano), sour-dough or regular croutons, mashed and/or whole anchovies, and that's about it. The anchovies had a history in California salad dressings, just as green salads were an important part of the regional upscale cuisine -- Green Goddess, by way of example.
Sometime in the seventies or eighties, around the time fern-bars became popular, people started getting pretty creative with Caesar, using sour cream, cutting out the egg and the Worcestershire and tossing in all sorts of innovations. I suppose this is when bacon made its appearance -- perhaps as a substitute for the anchovies.
Anyway, can't wait for the GF.
My girlfriend makes a Ceasar salad like no other. Bacon bits, croutons, the right dressing... I've tried a Ceasar in dozens of restaurants, but nothing compared.
I guess it comes down to how you make it. She's coming back tomorrow. I'll ask her to post the recipe online :)[/QUOTE]