Conference turris::cooks

    I've tried making from scratch (freshly grated parmesean, coddled
    egg, etc.) but found the taste too strong and the texture too
    gritty.  (We HATE anchovies too so I always omit them.)  Feeling
    particularly lazy one day I picked up a bottle of "Creamy Parmesean"
    dressing at the store (Seven Seas, I think).  Just rinse, dry and
    cut up some romaine lettuce, pour on some salad dressing and toss
    well to cover.  Serve up on salad plates and garnish with homemade
    croutons.  (Anchovies optional - ugh!)
    
    This is so quick and easy I always feel like I'm cheating.  It's
    become my husband's favorite salad (always have to made extra croutons
    since he snitches them before dinner's ready though).
    
    One note, however, I suspect this dressing is pretty high in sodium
    content - I like salt but never have to add any to this salad.
    Lots of fresh ground pepper is all that's needed.
    
    Evelyn

    It doesn't sound like a bad salad, but, without anchovies, it's not
    Ceasar Salad (by definition). Possibly you should call it, er, "Seven
    Seas Creamy Parmesan", no? By the way, we'd definitely be interested
    in your crouton recipe.
    
    - Mike

    What I'm really interested in is the real thing.  Like with anchovies
    and lots of garlic etc... etc.. The reason I'm asking is there's
    this restaurant out here that has the best Ceasar Salad but won't
    give the ingredients to the dressing.  I don't know much about the
    makings of a Ceasar dressing but know that there is an egg in it
    (I think).
    
    Also, any tips on croutons?
    

    When I make Caesar Salad, I usually do at the table for show.  I
    don't usually measure the ingredients since it depends on how much
    I am making.  I just make certain to proportion the amount of lemon
    juice to the olive oil.
    I take my bowl and rub a clove of garlic around it.  Then I mash
    anchovies in the bottom of the bowl. I then tear Romaine into bite
    size pieces and place in bowl.  I then sueeze fresh lemon over,
    and break in a coddled egg (boil water, add egg, cover, remove from
    heat and let stand 1 min.).  I add a splash of worcestershire and
    toss a bit.  Then I drizzle olive oil over, add a good portion of
    parmesan cheese, tons of fresh ground black pepper, and croutons
    and toss well.  I pass additional anchovies.
    
    For my croutons:  I soak lots of garlic in olive oil. (I use some
    of it for the oil in the salad dressing.)  Then, I cut cubes of
    bread and arrange them in a single layer on a cookie sheet.  I then
    use a bulb baster and drizzle the garlic olive oil over the cubes.
    I bake in a 250 oven for about an hour.  Then I store them tossed
    with some parmesan cheese in an airtight container until ready to
    use.  I find that I use far less oil this way and they are delicious!
    Enjoy!

In one of my cookbooks (one of Julia Child's I believe) I read an interview
with the daughter of Ceasar (creator if the salad). She said that the original
version of the salad did not include anchovies, and she really had no idea
how they had become part of dressing. 

I was disappointed at this as the anchovies are one of my favorite additions
to the salad.

I make my version pretty much the way everyone else does, I mash the anchovies
with the garlic(lots of garlic) in the bottom of a large wooden salad bowl,
then I add the lemon juice, stir in the coddled egg add the leaves, toss,
grid on lots of black pepper, drizzle on the olive oil, toss, add romano 
cheese toss once more and serve. (I don't like coutons).

-vicki

    I've used this one for a very long time.  First is the original
    recipe, followed by the "lightened" version I've been using for
    the past few months.  Both are delicious.
    
			    CAESAR SALAD
    
    1 medium head romaine lettuce
    1/3 cup olive oil
    1 raw egg
    1/4 t. (or more to taste) prepared mustard
    1 large clove garlic, minced very fine
    1/4 t. (or more to taste) Worcestershire sauce
    2 T. lemon juice
    1/4 c. shredded Parmesan cheese
    1 c. croutons
    
    Wash lettuce and tear into bite-size pieces.  Put olive oil and
    next 5 ingredients into a shaker and shake till completely blended,
    or put in a small bowl and stir well.  Pour over lettuce and toss
    till lettuce pieces are well coated.  Add Parmesan and croutons
    and toss lightly.
    
    Serves 4.
    
    NOTES:  If you don't use all the dressing at one time, and refrigerate
    it for later use, be sure and strain the garlic out first.  Otherwise
    it'll lift you right out of your chair!  Also, I like the salad
    best with fresh Parmesan cheese shredded rather coarsely instead
    of the usual fine-grated stuff.  If you really want to be authentic,
    you can throw in some chopped anchovies.  A few capers are also
    good, as well as a halved cherry tomato for each plate or a few
    sliced mushrooms put over each serving.
    
			    LIGHT CAESAR SALAD
    
    1 medium head romaine lettuce
    1/3 cup Hellman's reduced-calorie mayonnaise
    1/4 cup Egg Beaters
    1/4 t. (or more to taste) prepared mustard
    1 large clove garlic, minced very fine
    1/4 t. (or more to taste) Worcestershire sauce
    2 T. lemon juice
    1/4 c. shredded Parmesan cheese
    1/2 c. croutons
    
    Wash lettuce and tear into bite-size pieces.  Put mayo and next 5
    ingredients into a shaker and shake till completely blended, or put in
    a small bowl and stir well.  Pour over lettuce and toss till lettuce
    pieces are well coated.  Add Parmesan and croutons and toss lightly. 
    
    Serves 4.
    

    Back here in Massachusetts you can order an EXCELLANT Caesar dressing
    from "Le Saucier Inc.", 632 Hyde Park Ave., Boston, MA  02131, (617)
    323-5015 or 1-800-EAT-SAUCE
    
    "Polly Jean's Caesar Dressing"  A zesty Caesar dressing made with
    real bleu cheese, garlic, fresh lemon, pepper, and white wine. 
    Try it over Romaine or spinach leaves. One of the best Caesar
    dressings!  SD54..................12.0oz.  $4.50
    
    Spring 1989 Catalog...Hot Stuff, Peppery Stuff, Garlic, Mustards,
    Curry, Enhancements, BBQ, Marinades, Vinegars and Recipes too
            
    Gift Baskets too...
    
    THE SAUCE LOVERS CATALOG!
    
    send for a catalog...
    
    Enjoy,
    
    Mary

    Isn't it "supposed" to have mashed anchovies in it?  I always thought
    so, and ordered one a restaurant recently.  The waitron asked "With
    or without anchovies?" I was suprised that they offered both, and
    he replied "It's supposed to have anchovies, but too many customers
    request it without, so we offer both".
    
    Sarah
    

    Yes, technically it's "supposed" to have anchovies.  So many people
    object to them that many restaurants either omit them altogether
    or make them an option.
    
    I've had Caesar salad with and without anchovies.  I can't stand
    the things normally, but in a well-made Caesar salad they're almost
    more like seasoning than a main ingredient.  You hardly know they're
    there, but they do lend a subtle flavor that wouldn't be there without
    them.
    
    I don't use them at home simply because I can't stand the smell
    and look, and just prefer not to have to work with them.
    
    It's your choice...
    
    							Pat

When I make a Caesar salad, I first rub the sides of the salad bowl (mine is
wooden) with half a clove of garlic.  Then I add about 1/3 cup olive oil to the
bowl and put the garlic (both halves) through a garlic press and, with a fork,
mix the garlic with the oil.  Next, I add a raw egg and the juice of half a 
fresh lemon (the lemon juice "cooks" the egg) and beat with the fork.  Then I
add the romaine lettuce (that has been washed and broken into large pieces)
and toss with the dressing.  Sprinkle with freshly grated Parmesan cheese,
croutons (homemade, of course--I prefer those made from sourdough bread), and
lots of freshly grated black pepper.

Accompanied by a plate of Fettuccine Alfredo and a glass of Pinot Noir...

Umm, umm good!

    re .4
    
    If handling those slimy hairy little monsters disgusts you, try anchovy
    paste instead.  Just wisk it into your dressing.
    
    Lorraine
    

    
    I read somewhere, that although some recipes call for raw egg,
    the man who created Caesar salads made them with coddled eggs.
    
    re. -1
    
    Great idea!  I'll have to try the anchovy paste next time.
    
    DMH

    Do you have to use the raw egg?  I've heard that you can get salmonella
    (sp?) from raw eggs.

    
    I have a friend who spent years perfecting the recipe and makes
    the best I've ever tasted, but I can't ask him to divulge the
    recipe.  I know that the following things are absolutely essential
    to his creation:
    
    A large wooden bowl, rubbed very well with fresh garlic
    Good quality anchovies, mashed well
    A raw egg, beaten into the dressing in the bowl
    Just the right amount of mustard
    Understating the parmesan (so many restaurants overdo it)
    Homemade croutons, made from crusty bread sauteed in garlic and
    herb butter
    Lots of freshly ground pepper
    
    There are obviously other ingredients, like oil and lemon, etc.,
    but those are the critical ones in his salad (of course, the 
    romaine has to be really crisp).
    
    I wish I knew the exact quantities - I dare say you'd
    love this salad.  Sorry, hope this helps a little.
                  
    Diane
    

    This Recipe is from the McCall's Cooking School cookbook.  I use
    it all the time and it's great.  I have adapted it a little for
    my taste.  I dont' like blue cheese so I don't use it.  Also, we
    don't use the raw egg because of the possibility of samonella.
    
    	1 large head romaine	1 1\2 teas Worcestershire sauce
    	1 clove garlic          6     anchovy fillets, drained and chopped
      1/2 cup salad oil         1     egg
    	  (use corn, peanut or    1/4 cup crumbled blue cheese
    	   olive oil)           2     Tlbs grated parmesan cheese
        1 cup French bread      2     Tlbs lemon or the juice of 1/2
    	  cubes (1/2 inch),           of a lemon
          crust removed
      3/4 tsp salt		6     whole anchovy fillets                    
      1/4 tsp dry mustard
      1/4 tsp freshly ground black pepper
                                                
    
    
    1. Trim core from romaine. Seprate into leaves discarding wilted
       or discolored ones.  Place in a salad basket; rinse under cool
       running water; shake well to remove excess moisture.  (Or wash
       uner cool running water; drain; dry on paper towels.)
    
    2. Place romaine in plastic bag; store in vegetable crisper in 
       refrigerator until crisp and cold-several hours or overnight.
       Several hours before serving , crush half a clove of garlic;
       combine with salad oil in jar with tight fitting lid.  
       Refrigerate at least 1 hour.
    
    3. Heat 2 tablespoons oil-garlic mixture in medium skillet.  Add
       bread cubes; saute until brown all over. Set aside.  To remaining
       oil-garlic mixture in jar, add salt, mustard, pepper, Worcestershire
       sauce, and chopped anchovy.  Shake vigorously.  Refrigerate.
    
    4. In a small saucepan, bring 2-inch depth of water to boiling.
       turn off heat.  Carefully lower egg into water; let stand 1
       minute; then lift out.  Set aside to cool.  Just before serving
       rub inside of large wooden salad bowl with other half of garlic
       clove.
                  
    5. Discard the garlic.  Cut coarse ribs from large leaves of romaine.
       Tear in bite-size pieces into salad bowl.  Shake dressing well,
       and pour over romaine.  Sprinkle with both kinds of cheese.
       Toss until all romaine is coated with the salad dressing.
    
    6. Break egg over center of salad.  Pour lemon juice directly
       over egg; toss well.  Sprinkle the sauteed bread cubes over
       the salad and quickly toss again.  Garnish top with the 
       anchovies, if desired, and serve salad at once.  Makes 4 to
       6 servings. 	
     
    	  
    	 
             

    This is the Caesar Salad Dressing I use.  It does not call for
    anchovies, that's why I like it.  Recipe is from the Colonial Kitchen
    of Amherst, NH Cookbook.
    
        1 egg
      3/4 cup salad oil
      1/4 cup lemon juice (I use a little less)
        1 teaspoon salt
      1/2 teaspoon pepper
        1 teaspoon Worcestershire sauce
      1/4 cup Parmesan cheese, grated
    
    Submerge egg in boiling water for 1 minute, break in bowl and whip
    until fluffy.  Continue beating at high speed, slowly adding oil.
    Reduce speed and add remaining ingredients.

    My mother makes an EXCELLENT caesar's salad.  She got the recipe from
    the back of the Pepperidge Farm croutons box.  She does all the things
    mentioned in previous notes, uses the wooden bowl wiped with garlic,
    coddles the egg before using and only uses the yoke part of the egg,
    and uses anchovie paste, not real anchovies.  It is absolutely
    
    YUMMY!!!!
    

    
    
         I prefer to use grated Romano cheese over Parmesan cheese. I gives
    the salad a much richer flavor. This will probably make some of the
    true worshippers upset, but I highly recommend it.
    
         Also, I make my croutons by baking them with light butter,
    tarragon, basil, and garlic. Just another twist to an already
    outstanding recipe.
    
         "Hail Ceasar"
    
          Chuckers

    
    Bagels (especially GARLIC bagels) make the best croutons!
    
    Saute in olive oil.
    
    Eedra

    try Cordini Caesar salad dsg. the best he Invented it!
    
    
    BR