In another post, DaFerret said: I still stick to my guns that Stuart's have great caesar salad.
My own benchmark for Caesar salad is rather dated; it's the Caesar salad that Castagnola's used to make. The tableside prep, from scratch, was great dinner theater. The waiter would start with a whole anchovy and a few cloves of garlic, and mash them by hand in the salad bowl with the back of a fork and a squirt of olive oil. Then he'd add the egg yolk, and the worcestershire, and more olive oil, and some grated Parmesan, spinning the bowl and mixing briskly as he added each new ingredient. Then the lettuce, tossed gently to coat all the pieces, and then the croutons. And finally, more freshly grated Parm and black pepper over everything. Mmmmmm.
Does anyone in town do it anywhere near to that these days?
My own benchmark for Caesar salad is rather dated; it's the Caesar salad that Castagnola's used to make. The tableside prep, from scratch, was great dinner theater. The waiter would start with a whole anchovy and a few cloves of garlic, and mash them by hand in the salad bowl with the back of a fork and a squirt of olive oil. Then he'd add the egg yolk, and the worcestershire, and more olive oil, and some grated Parmesan, spinning the bowl and mixing briskly as he added each new ingredient. Then the lettuce, tossed gently to coat all the pieces, and then the croutons. And finally, more freshly grated Parm and black pepper over everything. Mmmmmm.
Does anyone in town do it anywhere near to that these days?
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