Comments on: The De-Commercialized Caesar Salad

By: Aimee

Aimee — Mon, 01 Jun 2009 12:46:39 +0000

Wow Jeremy! Thanks for the big compliment! I love your suggestion about the croutons. I am certainly going to try that. Where is your restaurant? I would love to be able to take my mother and order our family recipe Caeser while at a restaurant!

By: Jeremy White

Jeremy White — Sun, 31 May 2009 13:44:11 +0000

After trying about 20 different “authentic” Caesar variations this is by far the best, most authentic and now a staple of our kitchen.

Our only variation is to add 1 pressed clove of garlic to 1/4 olive oil… drizzle on the bread and then toss in the pan. The other way tends to make the croutons bitter as the garlic cooks too long. We then slowly simmer the 6 cloves in an additional amount of oil (then remove the cloves) and grill chicken in the remaining oil.

By: Panko Coconut Shrimp | The Fresh Dish

Panko Coconut Shrimp | The Fresh Dish — Wed, 31 Dec 2008 05:59:33 +0000

[...] salad and shrimp it was – Aimee’s Caesar in this case, which really goes with anything it’s so good (especially when she makes it). [...]

By: Holiday Cream of Mushroom Soup | The Fresh Dish

Holiday Cream of Mushroom Soup | The Fresh Dish — Tue, 16 Dec 2008 00:00:14 +0000

[...] instructions below). A great accompaniment to this soup (a topper) would be garlic croutons from Aimee’s Caeser Salad recipe, and some parsley. [...]

By: Jeff B.

Jeff B. — Mon, 27 Oct 2008 22:40:13 +0000

We finally made the salad. Delicious! Thanks for the great recipe.

By: Jeff B.

Jeff B. — Fri, 03 Oct 2008 14:00:19 +0000

Great recipe! I’m so glad to see anchovies in there. It’s not a real caesar without them!