Comments on: Zen and the Art of the Classic Caesar Salad

By: Joe

Joe — Tue, 22 Sep 2009 00:39:42 +0000

The Ceaser salad was invented at Ceasers restaurant in Tijuana Mexico in 1924 by Ceaser Cardini and his salad never used anchovies only Worcestershire sauce.

By: Best of the Web – The Gooseberry Fool: Foodie links for 24 August | Roaming Tales

Mon, 24 Aug 2009 18:50:20 +0000

[...] salad. Rebecca Crump from Ezra Pound Cake on how to make a proper Caesar salad (as opposed to one of those fake Caesar salads beloved of chain restaurants that consist only of [...]

By: Caitlin

Caitlin — Sun, 23 Aug 2009 01:10:24 +0000

Caesar salad in Australia is nearly always "proper" Caesar salad with anchovies, egg and so on. How disappointing to come to the US, the land that invented the Caesar salad for crying out loud, and find it's usually cos/romaine lettuce, bread and sauce, and maybe bacon bits (not real bacon) if you're lucky. Maybe with chicken on top, which isn't actually meant to be part of it.

By: Weekend Foodie Links: Salads : Blisstree - Family, Health, Home and Lifestyles

Weekend Foodie Links: Salads : Blisstree - Family, Health, Home and Lifestyles — Sat, 22 Aug 2009 20:25:22 +0000

[...] Classic Caesar Salad with Homemade Croutons from Ezra Pound [...]

By: Jaime

Jaime — Fri, 21 Aug 2009 14:30:47 +0000

This is seriously the sexiest Cesar salad I've ever seen! YUM!!!

By: linda

linda — Tue, 18 Aug 2009 16:13:10 +0000

Have you ever tried coddled eggs instead of the raw egg yolks?

By: Paige

Paige — Mon, 17 Aug 2009 15:54:08 +0000

Hooray for someone making real Caesar salad with anchovies! I hate when restaurants try to pass off bland romaine-with-bottled-dressing as a Caesar salad. I usually make this to go with a plain cheese or pepperoni pizza, where I can put the rest of the anchovies from the can. Also, since I'm a garlic nut, I often add a tablespoon or so of roasted garlic to the dressing.

If you don't have time to mash all the dressing ingredients with a spoon, you can cheat by putting them between a couple layers of waxed paper or heavy plastic wrap and bashing them with a meat hammer, like making schnitzel. Careful not to break the paper, though, or you'll get some interesting ceiling splatters!

By: Karen Beth

Karen Beth — Sun, 16 Aug 2009 02:31:09 +0000

This looks good…. besides the grinding anchovies part.