The original 1927 recipe didn’t include anchovies, they were added later. It did include Worcestershire. I guess someone thought that it needed to be saltier and have even more umami ;-)
Thanks Bryan! Appreciate it. One of the reasons I posted this is because I have another video of the salad being made at Caesar's, but I missed the first few ingredients as I began filming late. LOL! This one is from start to finish.
My first job in the big city- Minneapolis- was at the most exclusive country club; table-side Caesar salad was a specialty on Fri. and Sat. nights. It was a perfect diversion for old rich people who were too bored with each other to converse! It was done practically exactly as shown here, but whole anchovies and garlic were mashed in the bowl with a fork to start. Maybe it's a mid-western thing but I've only seen lemon used- never lime. In fact, the bottled Cardini's dressing suggests fresh squeezed lemon juice to "bring out the flavors." I will try lime next time to see how it tastes. Thanks for the inspiration.
Thanks for following and for your comment! I think the use of lemon is more of a U.S. thing than a Midwestern quirk. In Mexico, limes (limóns) are as common on the Mexican table as a stack of corn tortillas. You don't see nearly as many lemons (limón amarillo in Spanish) south of the border. Whereas lemons are much more popular here in the states. I don't know if the bottled Cardini sells in Mexico, but if it does, that instruction would most likely be regionalized to limón.
I've never seen a recipe with anchovies and worchestshire sauce. Typically either one or the other. I adore anchovies, so I must try this recipe!
The original 1927 recipe didn’t include anchovies, they were added later. It did include Worcestershire. I guess someone thought that it needed to be saltier and have even more umami ;-)
This video was perfect!!! Great job and thank you for the efforts to get that recipe out there.
Thanks Bryan! Appreciate it. One of the reasons I posted this is because I have another video of the salad being made at Caesar's, but I missed the first few ingredients as I began filming late. LOL! This one is from start to finish.
I make this twice a week for dinnner. :))
My first job in the big city- Minneapolis- was at the most exclusive country club; table-side Caesar salad was a specialty on Fri. and Sat. nights. It was a perfect diversion for old rich people who were too bored with each other to converse! It was done practically exactly as shown here, but whole anchovies and garlic were mashed in the bowl with a fork to start. Maybe it's a mid-western thing but I've only seen lemon used- never lime. In fact, the bottled Cardini's dressing suggests fresh squeezed lemon juice to "bring out the flavors." I will try lime next time to see how it tastes. Thanks for the inspiration.
Thanks for following and for your comment! I think the use of lemon is more of a U.S. thing than a Midwestern quirk. In Mexico, limes (limóns) are as common on the Mexican table as a stack of corn tortillas. You don't see nearly as many lemons (limón amarillo in Spanish) south of the border. Whereas lemons are much more popular here in the states. I don't know if the bottled Cardini sells in Mexico, but if it does, that instruction would most likely be regionalized to limón.