I read a blog recently which commented that the Caesar salad is the poster food for dining mediocracy, every laminated A4 menu is likely to contain a substandard version and you can always add chicken for an extra $5. For the long-servers of the hospo industry I get that nails down a chalkboard is a more pleasurable sound than someone ordering a Caesar salad…with dressing on the side. We’ve moved on in our salad eating ways to sprouted nuts, supergrains, nasturtium flowers, fusions and infusions – so then why do we need dry croutons and parmesan cheese? I’ll tell you why…because when it’s done well its blimmin’ delicious.
It must have cos lettuce, the bacon needs to be crispy, the dressing needs to be made from scratch with lots of anchovy, the eggs need to be soft boiled or poached and the parmesan needs to be just that, real parmesan.
Use this recipe to bring back a classic.