XML Feeds
Archives for: February 2009, 16
I am not a big salad eater. I think it is partially because cleaning and chopping lettuce is one of my least favorite things to do in the kitchen. However, I always enjoy a good Caesar salad.
We have been making the Caesar salad recipe in this post for years. We found the original on Cooks.com after Nick’s dad lost “the steak book” which contained a great recipe that he had been using.
The original recipe has been adapted over time to fit our tastes. I think it makes one of the best, if not the best, Caesar salad I have ever had. Geoff recently said that the one thing he hates about this dressing is that it ruins all other Caesar dressings for him. It has a great spiciness from the garlic with just a hint of anchovy and a light yet creamy texture from the cheese and coddled egg. The homemade croutons, which are a Nick original, really round out the salad nicely (and yes Greg, Nick is a master of toast in many forms).
There are different schools of thought on how a Caesar salad dressing should be made, and if you are interested in reading about them and the origin of Caesar salad, you should check out Nick’s article here.
An ongoing debate exists in the culinary world as to the history of (and to an extent the ingredients of) Caesar salad. It really isn’t all that surprising, considering the subject matter is as prominent as it is ubiquitous. You can find the “authentic” Caesar salad recipe that we use here. The first popular theory starts us off in 1903 Chicago.
Comments