And I love caesar salad, although I usually use iceberg lettuce because of the extra crunch.

Now I have to have it tomorrow. Grin.

A great source of information about the history of Caesar salad. I found it interesting that the acidity of the dressing is supposed to kill the Salmonella, should there be any in the egg.

http://www.absoluteastronomy.com/topics/Caesar%20salad

Fish sauce! I can’t believe I didn’t think of it. It would add that background flavor very nicely. I don’t think the Anchovy Paste does anything else really, other than add salt. I’ve never brought myself to taste it on its own.

I love the croutons method too. Even I couldn’t burn this. And we always have crusts to use up, since my offspring have an aversion to them.

I go through 2 salad spinners a year. I’ve yet to find the perfect one without spending $50. The string ones shred. The turn-knob on the top style is too difficult to work. I’ll look at OXO next. I use these a lot, for drying fresh herbs, parsley, kale, and broccoli for salads.

Rosalie, your picture is a beauty. It was easy, wasn’t it? And it just adds so much.
Was the Mexican Caesar the same as the Italian we’re used to? I wonder what cheese they used.

I do not use egg in my dressing but instead use Kraft Parm grated cheese which I pour into the dressing to thicken it and then use real parmesan shaved on the romaine.

Have you ever seen a salad spinner? OXO makes a good one. You just wash the romaine or whatever, throw it in the spinner and turn the handle to dry it. It really works well and then I store the remaining lettuce in the spinner. (Thats if you have room in the fridge. )

Lastly don’t know how I discovered this but you can make the most wonderful croutons in the microwave. I bring home all leftover designer breads from when we eat out and store them in the freezer. Use them for stradas, breadcrumbs, or great croutons! spray a dish with olive oil spray . spray the croutons which you have cut with the olive oil spray then sprinkle with garlic powder(I use ground garlic and parsley which comes together as a seasoning) Set the micro for one minute on high. Then do the other side by turning spraying and seasoningand probably another minute. They are crisp! You can even burn them so you may have to adjust this a bit. Don’t eat them all before you get them on the salad but much better than watching them absorb all that oil for 20 minutes in the fry pan.

I, also crisp crackers in the micro!