Tagged: Caesar Salad

Chef Kerry Simon’s Caesar Salad Dressing Recipe

Chef Kerry Simon of LA Market, shares LA Market’s recipe for Caesar Salad dressing.  The recipe makes about 16oz, so it can replace the bottled stuff in the fridge!

CAESAR DRESSING

  • 3 whole eggs
  • 2 oz Dijon mustard
  • 3 oz lemon juice
  • 2 oz red wine vinegar
  • 1 tablespoon Worcestershire
  • 1 tablespoon Tabasco
  • 1 teaspoon anchovies
  • 16 oz blended oil (can be all olive oil, or half olive oil and half canola)
  • 2 oz parmesan, shaved thinly on a microplane

Blend first 8 ingredients until smooth.  Then add parmesan.  Blend until smooth.

Beware the Ides of March: Caesar Salads To Die For

Until 44 B.C., the Ides of March was just a fancy way of saying March 15th.  Ides simply meant the appearance of the full moon, and was marked mid-month in the ancient Roman calendar, which was the fifteenth day of Marcy , May, July or October and the thirteenth day of the other months.  Since, Julius Caesar’s death and later Shakespeare’s first production of Julius Caesar in the 1600s the meaning of “Ides of March” is so much more than a lunar phase.  So, as a tribute to the Ides of March we’re sharing some Caesar Salads to die for!

Caesar Salad from Petaluma in NYC's Upper East Side. (Photo Courtesy of Petaluma.)

Fried Olives and Focaccia set the stage for a meal at Petaluma where they serve a classic Caesar salad with Parmesan and anchovies.

The croutons are always a point of contention whether you like them small or chunky, thin or thick, lots or none at all.  At Sons of Essex they take it even further and make a unique crouton to top their Caesar.   Their salad of chopped romaine lettuce is topped with Kossar’s Bialys croutons unless it is brunch in which case you’ll find waffle croutons.

Of course in San Francisco, you’ve got the Fog City Diner serving their salad with sourdough croutons.  Their whole leaf Caesar salad is topped with a white anchovy vinaigrette.

If you want that “old school” feel you can head to New York’s Post House for their table-side Caesar salad service.

East Coast “mini chain” Chop’t is perhaps the fast food of the future with a focus on better ingredients. CHop’t makes small batches of dressing without using sugar or high fructose corn syrup.  Chop’t serves a traditional Caesar salad made with romaine and shaved Pecorino and offer a lighter Spa Caesar dressing which is under 50 calories.  For a twist, there is the Mexican Caesar with cotija cheese, jalapeños, tortilla chips and a Mexican Caesar dressing.  This month, through April, a new Caesar will be The Sardinian Caesar which is made with Organic Baby Kale, FreeBird Grilled Chicken, Fiore Sardo Cheese, Flatbread Crisps, Romaine Lettuce, and served with a Creamy Lemon Caesar dressing.

Chef Laurent Manrique not only has a unique twist on Caesar salad, but two Michelin stars to boot!  The Carlton Hotel’s Millesime serves a grilled Caesar salad.  Chef grills the hearts of romaine until soft and then they are stuffed with parmesan and browned under the broiler.  The salad is then draped with slices of smoked sable and topped with a parmesan vinaigrette ($8).