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Caesar Salad, the authentic way...

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BrianHG:
20 years ago, one of my local favorite fine dining restaurants closed.  They used to have the waiter make the Caesar salad at the table in a wooden bowl just like you see in this video.  It was the best.



I always loved it with extra Anchovies ans extra Parmesan cheese.

Smokey:
You mean it didn't always just come from a bag at Trader Joes?  :)

That's cool.  I didn't know the history.  Thanks.

coppercone2:
how do you do it with out fish.

Its interesting because it seems like one of the true roman recpies left, that is, they use garum like substance.

True hallmark of civilization is : how disgusting is your ketchup like substance?

They used fish in the ancient times. It moved towards mushroom sauce in old times (a little funky) to tomato paste, probobly purchased in giant cubes, in modern times.

jpanhalt:

--- Quote from: coppercone2 on August 08, 2024, 03:08:29 am ---how do you do it with out fish.

--- End quote ---

I surveyed various bottles of Caesar dressing at Walmart and Meijers.  It seems Worcestershire sauce is sometimes substituted for anchovies.  For a tangy, quick "mock" dressing, I use Lea & Perrins brand and Hidden Valley Ranch dressing and Bordens whole milk buttermilk.  The ranch dressing provides the oil, emulsifiers, garlic,salt,pepper, and other stuff, buttermilk gives the cheese and reduces viscosity, and Lea & Perrins gives a little fermented fishy tang.

Ratios by volume:
Hidden Valley: 3 (about 9 oz)
Buttermilk: 1 (3 oz)
Lea & Perrins: 1-1/2 to 2 tablespoons

The family likes it.   I also have a recipe for "real" Caesar's, but I need to write it out neatly.  I found that white anchovies or specific brands (e.g., Agostino Recca ) are far better than the terrible fishy versions found commonly on store shelves in the US.  The Agostino have more of a meaty flavor, sort of like swordfish vs. salmon.  Another detail I discovered is that Berios Extra Virgin olive oil (green can) gets bitter and is not as good as the "traditional" (gold can) for the dressing.  Will post actual recipe later.  It's quite simple.

EDIT:
@BrianHG
We used to go to the Stuft Shirt Restaurant in Pasadena, California (early 1960's).  It also had waiters make the dressing by the table, and it was quite good.  Turns out, you can still find the name on Google: https://pcad.lib.washington.edu/building/5057/  My recipe is based mostly on memory from that.

tooki:

--- Quote from: coppercone2 on August 08, 2024, 03:08:29 am ---how do you do it with out fish.

It’s interesting because it seems like one of the true roman recpies left, that is, they use garum like substance.

--- End quote ---
Well garum was Roman (the modern descendant being colatura di alici), but Caesar dressing was invented in 1924 in Tijuana, Mexico. ;)

Other than allergies, why would you want to make it without the anchovies? They provide delightful umami to it.


--- Quote from: jpanhalt on August 08, 2024, 09:34:01 am ---It seems Worcestershire sauce is sometimes substituted for anchovies.

--- End quote ---
In the original recipe, Worcestershire sauce was used, and no anchovies. (As an anchovy lover, though, I am glad they’re now a common ingredient.) Worcestershire sauce itself contains anchovies too, but not as a dominant ingredient.


BTW, a high quality Vietnamese or Thai fish sauce is actually a great way to add anchovy flavor to Italian foods without having to commit to opening a whole can of anchovies. (I use the Squid Brand premium sauce, the one with the gold label.)

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