[kaydee]

#1 go to is good seasons I make from the envelope. #2 really liking "Bolthouse" it a yoghurt dressing & we think the creamy roasted garlic or Caesar are quite tasty.

[Mrs. Robinson]

Originally Posted by CFrance

Make my own Ranch using buttermilk, and my own vinaigrettes. Oh, and real Caesar, with coffled egg and worcestershire sauce, etc.

Real Caesar is made with a raw egg.

[CFrance]

Originally Posted by Mrs. Robinson

Real Caesar is made with a raw egg.

Mine is from the pre 1970 edition of Joy of Cooking, and it calls for a coddled egg and anchovies. The egg is put in hot tap water for a minute or two. It's still more authentic than what passes for Caesar salad dressing today. Pre 1970 I didn't even know how to cook and had never had a Caesar salad, much less made the dressing.

Why one coddles an egg, I would have to Google.

[Mrs. Robinson]

Originally Posted by graciegirl

At our house we like Marzetti's Poppy Seed. AND Marzettis' Supreme Caesar. Both refrigerated, but the Poppy Seed is rarely sold here anywhere.
I almost always add cran-raisins, grated cheddar, diced onion, fresh tomato and grapes to our mixed lettuce salad.
My crew doesn't like cucumber.
What do you like in and on your salad?

And what's your favorite ketchup? Uhhh -- or is it catsup?
Did you know it doesn't need refrigeration?
Cold ketchup is horrible on any hot food, like hamburgers.

And do you have a favorite tissue?

[CFrance]

There is only one.

[Mrs. Robinson]

Originally Posted by CFrance

Mine is from the pre 1970 edition of Joy of Cooking, and it calls for a coddled egg and anchovies. The egg is put in hot tap water for a minute or two. It's still more authentic than what passes for Caesar salad dressing today. Pre 1970 I didn't even know how to cook and had never had a Caesar salad, much less made the dressing.

Why one coddles an egg, I would have to Google.

I probably have the same Joy of Cooking and will have to check it out.
I don't make coddled eggs, but if I can recall,
I don't think a coddled egg is put in hot water out of a faucet for a minute.
To me it would then still be raw.

Guess I have to look that up!

[CFrance]

Originally Posted by Mrs. Robinson

I probably have the same Joy of Cooking and will have to check it out.
I don't make coddled eggs, but if I can recall,
I don't think a coddled egg is put in hot water out of a faucet for a minute.
To me it would then still be raw.

Guess I have to look that up!

There have been many edits of the original Joy of Cooking. The history of the book and the two women who wrote it is interesting.

I see from Googling that they have changed the instructions for the egg to: boil water in microwave (a tipoff that it's a rewrite--microwaves were only in fancy-dancy homes in 1970) and put the room temp egg in for 5 minutes. That seems like a soft-boil to me. My book's instructions are to put the egg in hot water for 1-2 minutes.

Bottom line, it's a great Caesar salad dressing. I take the garlic and anchovies (or paste) and smash them around the inside of my teak salad bowl to begin.

[rubicon]

What is your favorite salad dressing? It is like asking what is your favorite meal? Is it...yes is it...yes.

I will tell you that my favorite dressing for a salad when the meal is a red meat sauce pasta dish is no salad dressing at all but I do add a little of the meat sauce to my salad.
I'm gong to bet that there are a number of posters who do the same

[graciegirl]

Originally Posted by CFrance

There have been many edits of the original Joy of Cooking. The history of the book and the two women who wrote it is interesting.

I see from Googling that they have changed the instructions for the egg to: boil water in microwave (a tipoff that it's a rewrite--microwaves were only in fancy-dancy homes in 1970) and put the room temp egg in for 5 minutes. That seems like a soft-boil to me. My book's instructions are to put the egg in hot water for 1-2 minutes.

Bottom line, it's a great Caesar salad dressing. I take the garlic and anchovies (or paste) and smash them around the inside of my teak salad bowl to begin.

The authors of the JOY of Cooking are from Cincinnati.

Proudly she says.

[BK001]

Originally Posted by dbussone

I make my own Caesar salad dressing from scratch, and always use either anchovies or anchovy paste.


Sent from my iPad using Tapatalk Pro

Love, love, love anchovies - even on pizza. Unfortunately, many restaurants do not include them in their Caesar salad.

There is a wonderful Sicilian pasta recipe that includes melted anchovies in olive oil with toasted breadcrumbs on pasta. Delish!

[BK001]

Originally Posted by graciegirl

At our house we like Marzetti's Poppy Seed. AND Marzettis' Supreme Caesar. Both refrigerated, but the Poppy Seed is rarely sold here anywhere.

I almost always add cran-raisins, grated cheddar, diced onion, fresh tomato and grapes to our mixed lettuce salad.

My crew doesn't like cucumber.

What do you like in and on your salad?

Lots of olives both green and black, hearts of palm, chunks of provolone or Feta cheese and, of course croutons. I love lemon and olive oil dressing and also love Blue Cheese dressings. Mmmm - time to think about what is for lunch. LOL

[Rapscallion St Croix]

Originally Posted by BK001

Love, love, love anchovies - even on pizza. Unfortunately, many restaurants do not include them in their Caesar salad.

There is a wonderful Sicilian pasta recipe that includes melted anchovies in olive oil with toasted breadcrumbs on pasta. Delish!

I think a true Caesar Salad has the anchovies in the dressing.

[Ecuadog]

Originally Posted by Rapscallion St Croix

I think a true Caesar Salad has the anchovies in the dressing.

I think that Caesar Cardini's original recipe had no anchovies, other than what was part of the Worcestershire Sauce.

[dewilson58]

Blue Cheese...........Chunky.

[CFrance]

Originally Posted by Ecuadog

I think that Caesar Cardini's original recipe had no anchovies, other than what was part of the Worcestershire Sauce.

Yes, but it wasn't yet called Caesar salad. From "What's Cooking America":

"In 1926, Alex Cardini joined his brother, Caesar, at the Tijuana restaurant. Alex, an ace pilot in the Italian Air Force during World War I, added other ingredients, one of which was anchovies, and named the salad Aviator’s Salad” in honor of the pilots from Rockwell Field Air Base in San Diego. It is reported that Alex’s version became very popular, and later this salad was renamed “Caesar Salad.” Caesar was said to be staunchly against the inclusion of anchovies in this mixture, contending that the Worcestershire sauce was what actually provided that faint fishy flavor. He also decreed that only Italian olive oil and imported Parmesan cheese be used in the dressing."

Interesting stuff. Great taste! My late MIL and I were alone in our family to love anchovies on pizza.