My dad loved to try new recipes on us in the 60’s, one of them was Caesar Salad. It was so delicious, anchovies included. I remember him doing something with the eggs, maybe coddling them, but not sure. It fascinated me. He also made homemade croutons to top it off! This is a wonderful memory of mine, watching my dad experimenting with new dishes for the family for Sunday dinners.
I in fact worked in a fancy restaurant in Boston's Back Bay in the late 80's. We made the caesar tableside in large maple bowls, LOL. We would use two forks. Crush whole garlic cloves with the anchovies and salt. A few turns with the pepper mill. Then, crack an egg and separate it. Whites went to the pastry chef for meringues. Yolk[s] over the crushed garlic and achovies. Mix. Then we'd stream the olive oil with one hand and mix with the other. We'd draw this part out a bit for show. Then we'd squeeze the lemon and mix. The guests could see the major brightening of the color from the citric acid. Then we added the lettuce and tossed. The cheese was grated on to each salad to customer preference. It was quite a show and we got very good [and fast] at it.
And needless to say, caesar dressing made in this way is incomparably better than anything that can be purchased. Even if you use pre-made mayo vs egg yolks and oil. I am regularly surprised that people don't realize that Worcestershire sauce contains anchovies.
My dad loved to try new recipes on us in the 60’s, one of them was Caesar Salad. It was so delicious, anchovies included. I remember him doing something with the eggs, maybe coddling them, but not sure. It fascinated me. He also made homemade croutons to top it off! This is a wonderful memory of mine, watching my dad experimenting with new dishes for the family for Sunday dinners.
Love it!
Excellence.
I in fact worked in a fancy restaurant in Boston's Back Bay in the late 80's. We made the caesar tableside in large maple bowls, LOL. We would use two forks. Crush whole garlic cloves with the anchovies and salt. A few turns with the pepper mill. Then, crack an egg and separate it. Whites went to the pastry chef for meringues. Yolk[s] over the crushed garlic and achovies. Mix. Then we'd stream the olive oil with one hand and mix with the other. We'd draw this part out a bit for show. Then we'd squeeze the lemon and mix. The guests could see the major brightening of the color from the citric acid. Then we added the lettuce and tossed. The cheese was grated on to each salad to customer preference. It was quite a show and we got very good [and fast] at it.
And needless to say, caesar dressing made in this way is incomparably better than anything that can be purchased. Even if you use pre-made mayo vs egg yolks and oil. I am regularly surprised that people don't realize that Worcestershire sauce contains anchovies.
Thank you for your kind comments John. I agree the dressing made from scratch is far superior to store bought, always.
I remember seeing chefs make the dressing table side, and awestruck by their speed! Zero measuring, all theatre, and just fabulous.