Balsamic Ceasar Salad Dressing

Steve Wertz said:

I've been hooked on this stuff lately. I go through a 6-pack of
romaine hearts a week (bought from CostCo for $3.45). Usually
with crumbled blue or Bulgarian feta cheese, bacon bits, and red
onion.

Most importantly is the salad dressing:

1 package of Good Seasons Caesar Dressing (sosueme), mixed almost
according to directions but using 1/2 EVOO and half mayo instead
of the regular cooking oil. Use the cheap (Monari Federzoni)
balsamic vinegar instead of white vinegar. And use and extra 2
TEAspoons of the balsamic vinegar and 2 extra TABLEspoons of mayo
(this will barely fit in the Good Seasons Cruets so it's best to
make it in a separate bottle/jar).

This makes one butt-ugly, chocolate/caramel-colored dressing, but
it kicks ass, IMO. If you're worried about color, then I guess
you could use white balsamic, but I've never tried that. I
personally like the unique color of this dressing, but I'm a
weirdo. Next batch I'm going to add worcestershire, too.

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

-sw

This sounds really, really, good sw. Gonna try it.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Quoted message said:

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

-sw

Or any other commercial salad dressing sold on the shelves of the supers.

Harriet & critters

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been hooked on this stuff lately. I go through a 6-pack of
romaine hearts a week (bought from CostCo for $3.45). Usually
with crumbled blue or Bulgarian feta cheese, bacon bits, and red
onion.

Most importantly is the salad dressing:

1 package of Good Seasons Caesar Dressing (sosueme), mixed almost
according to directions but using 1/2 EVOO and half mayo instead
of the regular cooking oil. Use the cheap (Monari Federzoni)
balsamic vinegar instead of white vinegar. And use and extra 2
TEAspoons of the balsamic vinegar and 2 extra TABLEspoons of mayo
(this will barely fit in the Good Seasons Cruets so it's best to
make it in a separate bottle/jar).

This makes one butt-ugly, chocolate/caramel-colored dressing, but
it kicks ass, IMO. If you're worried about color, then I guess
you could use white balsamic, but I've never tried that. I
personally like the unique color of this dressing, but I'm a
weirdo. Next batch I'm going to add worcestershire, too.

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

-sw

===============
Sounds interesting; thanks.

Harriet Neal said:

Quoted message said:

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

Or any other commercial salad dressing sold on the shelves of the supers.

Girards has excellent commercial salad dressings. That and the
Good Seasons packets are all I buy.

I'd buy Marie's if they'd sell their Roquefort dressing outside of
California. Sometimes I'd buy their Super Chunk Blue Cheese, but
the last bottle I got during Christmas was Super Bitter. It was
the $6-sized jar, too. I wrote them and sent a picture of the
bottle, but they never replied back. So I don't buy Marie's
anymore.

-sw

pfoley said:

Sounds interesting; thanks.

I should mention that most of those Good Seasons packets are best
made with 1/2 the oil, and 1/2 + 2 TB regular mayo, for a creamy
dressing.

They should mention this option on the directions since I think
the creamier versions usually taste better.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been hooked on this stuff lately. I go through a 6-pack of
romaine hearts a week (bought from CostCo for $3.45). Usually
with crumbled blue or Bulgarian feta cheese, bacon bits, and red
onion.

Most importantly is the salad dressing:

1 package of Good Seasons Caesar Dressing (sosueme), mixed almost
according to directions but using 1/2 EVOO and half mayo instead
of the regular cooking oil. Use the cheap (Monari Federzoni)
balsamic vinegar instead of white vinegar. And use and extra 2
TEAspoons of the balsamic vinegar and 2 extra TABLEspoons of mayo
(this will barely fit in the Good Seasons Cruets so it's best to
make it in a separate bottle/jar).

This makes one butt-ugly, chocolate/caramel-colored dressing, but
it kicks ass, IMO. If you're worried about color, then I guess
you could use white balsamic, but I've never tried that. I
personally like the unique color of this dressing, but I'm a
weirdo. Next batch I'm going to add worcestershire, too.

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

-sw

What you're describing isn't remotely a Caesar salad dressing.
The Caesar Cardini's original Caesar salad contained only:
romaine lettuce, garlic, olive oil, croutons, lemon, eggs, Worcestershire
sauce,
salt and pepper, and Parmesan cheese.

Kent

Kent said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been hooked on this stuff lately. I go through a 6-pack of
romaine hearts a week (bought from CostCo for $3.45). Usually
with crumbled blue or Bulgarian feta cheese, bacon bits, and red
onion.

Most importantly is the salad dressing:

1 package of Good Seasons Caesar Dressing (sosueme), mixed almost
according to directions but using 1/2 EVOO and half mayo instead
of the regular cooking oil. Use the cheap (Monari Federzoni)
balsamic vinegar instead of white vinegar. And use and extra 2
TEAspoons of the balsamic vinegar and 2 extra TABLEspoons of mayo
(this will barely fit in the Good Seasons Cruets so it's best to
make it in a separate bottle/jar).

This makes one butt-ugly, chocolate/caramel-colored dressing, but
it kicks ass, IMO. If you're worried about color, then I guess
you could use white balsamic, but I've never tried that. I
personally like the unique color of this dressing, but I'm a
weirdo. Next batch I'm going to add worcestershire, too.

I'm a salad dressing snob. I haven't been able to use any of
those Kraft dressing for years. They all taste so ... phoney.
Like they're all made from artificial ingredients or something.

Try this dressing. I offer a money back guarantee.

-sw

What you're describing isn't remotely a Caesar salad dressing.

"Good Seasons" ... explains that.

jay

jay said:

"Good Seasons" ... explains that.

Most of the Good Seasons dressings are pretty good. They're
better than 90% of the dressing on the shelves. And cheaper,
too.

What do you buy or how do you make your dressings?

-sw

Steve Wertz said:

jay said:

"Good Seasons" ... explains that.

Most of the Good Seasons dressings are pretty good. They're
better than 90% of the dressing on the shelves. And cheaper,
too.

What do you buy or how do you make your dressings?

-sw

My comment was intended to say that your recipe was not claiming
authenticity.

I seldom eat mayonnaise based dressing..and never buy bottled or "add
packet, shake and pour" dressings. My preference is a simple home made
vinaigrette style dressing. IMO a vinaigrette allows good fresh greens to
show through as apposed to covering them completely up.

Salt
anchovy (or not)
mushed garlic pod
olive oil
mix of good vinegars or lemon
black pepper

Sometimes topped with a fried goat cheese medallion or
crumbled blue cheese.. and a few olives.

jay

Kent said:

Yes I am cerebrally constipated. Twice weekly I have a high colonic
irrigation laced with cerebral laxatives that are absorbed from the large
bowel.

Might want to bump up that regimen to daily. Tice on Sundays.

Quoted message said:

Most restaurants that have Caesar salad on their menus pretty much
adhere to the ingredients I listed above.

Not quite. Less than 80% of the restaurants I know of make it
like the "original".

-sw

jay said:

I seldom eat mayonnaise based dressing..and never buy bottled or "add
packet, shake and pour" dressings. My preference is a simple home made
vinaigrette style dressing. IMO a vinaigrette allows good fresh greens to
show through as apposed to covering them completely up.

Salt
anchovy (or not)
mushed garlic pod
olive oil
mix of good vinegars or lemon
black pepper

Sometimes topped with a fried goat cheese medallion or
crumbled blue cheese.. and a few olives.

Oh, lay off the BS, Jay. We know you don't have nearly that much
class and sophistication.

;-)

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Yes I am cerebrally constipated. Twice weekly I have a high colonic
irrigation laced with cerebral laxatives that are absorbed from the large
bowel.

Might want to bump up that regimen to daily. Tice on Sundays.

Quoted message said:

Most restaurants that have Caesar salad on their menus pretty much
adhere to the ingredients I listed above.

Not quite. Less than 80% of the restaurants I know of make it
like the "original".

-sw

I've had the salad at the Hotel Caesar in Tijuana. The bottled recipe bears
little relation to what was served at the Hotel. The original recipe is
published in the book From Julia Child's Kitchen, Julia Child describes how
she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and
many years later she sought out Cardini's daughter, Rosa Cardini, in order
to discover the original recipe.
The ingredients I listed above are from her book.

Kent

On Fri, 4 May 2007 17:16:44 -0700, "Kent" <[email hidden]>
magnanimously proffered:

Quoted message said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Yes I am cerebrally constipated. Twice weekly I have a high colonic
irrigation laced with cerebral laxatives that are absorbed from the large
bowel.

Might want to bump up that regimen to daily. Tice on Sundays.

Quoted message said:

Most restaurants that have Caesar salad on their menus pretty much
adhere to the ingredients I listed above.

Not quite. Less than 80% of the restaurants I know of make it
like the "original".

-sw

I've had the salad at the Hotel Caesar in Tijuana. The bottled recipe bears
little relation to what was served at the Hotel. The original recipe is
published in the book From Julia Child's Kitchen, Julia Child describes how
she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and
many years later she sought out Cardini's daughter, Rosa Cardini, in order
to discover the original recipe.
The ingredients I listed above are from her book.

Kent

"Romaine lettuce, garlic, olive oil, croutons, lemon, eggs,
Worcestershire sauce, salt and pepper, and Parmesan cheese."

I'm with you on this, Kent.

After WWII when my step-dad was released from the Navy and he and my
mom returned to Southern California, they sometimes took my younger
sister and me to their favourite restaurant up on Wilshire Boulevard
in Santa Monica (where we lived). It was called the Fox & Hounds and
something I looked forward to seeing (besides all the celebrities) was
the head waiter, Cage, making a Caesar Salad at our table. One of his
assistants would push over a trolley covered in a crisp linen table
cloth with all the ingredients on top ... mix the dressing and toss
the salad and serve.

Anyone who doesn't think that simple salad tasted good, then they
should try it again. Thanks for reminding me of the recipe. I've been
trying to remember it so I could resurrect it at home. But I can't
remember if Cage would separate the egg yolk from the white, and, if
so, which he used (if not both).

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Yes I am cerebrally constipated. Twice weekly I have a high colonic
irrigation laced with cerebral laxatives that are absorbed from the large
bowel.

Might want to bump up that regimen to daily. Tice on Sundays.

Quoted message said:

Most restaurants that have Caesar salad on their menus pretty much
adhere to the ingredients I listed above.

Not quite. Less than 80% of the restaurants I know of make it
like the "original".

-sw

I've had the salad at the Hotel Caesar in Tijuana. The bottled recipe bears
little relation to what was served at the Hotel. The original recipe is
published in the book From Julia Child's Kitchen, Julia Child describes how
she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and
many years later she sought out Cardini's daughter, Rosa Cardini, in order
to discover the original recipe.
The ingredients I listed above are from her book.

Kent

Kent said:

I've had the salad at the Hotel Caesar in Tijuana. The bottled recipe bears
little relation to what was served at the Hotel. The original recipe is
published in the book From Julia Child's Kitchen, Julia Child describes how
she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and
many years later she sought out Cardini's daughter, Rosa Cardini, in order
to discover the original recipe.
The ingredients I listed above are from her book.

You've mentioned this about a dozen times over the years. Make
that 14.

My dressing is named after _Julius Caesar_, not Cardini. Caesar
would used balsamic vinegar and Good Seasons.

-sw

On Mon, 07 May 2007 00:44:32 GMT, Steve Wertz
<[email hidden]> magnanimously proffered:

Quoted message said:

Kent said:

I've had the salad at the Hotel Caesar in Tijuana. The bottled recipe bears
little relation to what was served at the Hotel. The original recipe is
published in the book From Julia Child's Kitchen, Julia Child describes how
she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and
many years later she sought out Cardini's daughter, Rosa Cardini, in order
to discover the original recipe.
The ingredients I listed above are from her book.

You've mentioned this about a dozen times over the years. Make
that 14.

My dressing is named after _Julius Caesar_, not Cardini. Caesar
would used balsamic vinegar and Good Seasons.

-sw

A relative serves what he calls a "Ceasar Salad." But not only does it
bear no resemblance to a classic (aka traditional; aka genuine) Ceasar
Salad, his salad changes dramatically every time he makes it.

When I've asked him why he insists on calling his various creations
Ceasar Salads when they so obviously aren't - and calling it something
else, like Salad ala Andrew - he says that Ceasar Salad sounds better
(aka more impressive).

If only it tasted better. More than one of his guests has asked,
"Ceasar Salad? Who do you think you're kidding?"

His response? "My salads are what they are."

Unfortunately, what they are isn't very good and he's not about to
accept anyone else's suggestions.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"bob" <[email hidden]> wrote

Quoted message said:

A relative serves what he calls a "Ceasar Salad." But not only does it
bear no resemblance to a classic (aka traditional; aka genuine) Ceasar
Salad, his salad changes dramatically every time he makes it.

When I've asked him why he insists on calling his various creations
Ceasar Salads when they so obviously aren't - and calling it something
else, like Salad ala Andrew - he says that Ceasar Salad sounds better
(aka more impressive).

If only it tasted better. More than one of his guests has asked,
"Ceasar Salad? Who do you think you're kidding?"

His response? "My salads are what they are."

Unfortunately, what they are isn't very good and he's not about to
accept anyone else's suggestions.

How funny that he thinks he's impressing anyone with his description
of his salad. I'm no purist, but I'd expect something approximating
Caesar salad if someone said that's what I was getting. If something
totally different arrives, impressed isn't the word I'd use. Confused,
maybe.

Sounds like he at least puts an effort into his salads, anyway.

nancy

In article <[email hidden]>, "Nancy

Young said:

"bob" <[email hidden]> wrote

Quoted message said:

A relative serves what he calls a "Ceasar Salad." But not only does it
bear no resemblance to a classic (aka traditional; aka genuine) Ceasar
Salad, his salad changes dramatically every time he makes it.

[snip]

Quoted message said:

Quoted message said:

If only it tasted better. More than one of his guests has asked,
"Ceasar Salad? Who do you think you're kidding?"

His response? "My salads are what they are."

Unfortunately, what they are isn't very good and he's not about to
accept anyone else's suggestions.

How funny that he thinks he's impressing anyone with his description
of his salad. I'm no purist, but I'd expect something approximating
Caesar salad if someone said that's what I was getting. If something
totally different arrives, impressed isn't the word I'd use. Confused,
maybe.

Sounds like he at least puts an effort into his salads, anyway.

Sounds like he's having a go at his guests (and relatives ;-). He
probably knows quite well that his various salad "constructions" are
like nothing else on earth, so he calls the things "Caesar salad" as a
bit of a joke.

Cheers, Phred.

--
[email hidden]

On Tue, 08 May 2007 12:07:26 GMT, [email hidden] (Phred)
magnanimously proffered:

Quoted message said:

In article <[email hidden]>, "Nancy

Young said:

"bob" <[email hidden]> wrote

Quoted message said:

A relative serves what he calls a "Ceasar Salad." But not only does it
bear no resemblance to a classic (aka traditional; aka genuine) Ceasar
Salad, his salad changes dramatically every time he makes it.

[snip]

Quoted message said:

Quoted message said:

If only it tasted better. More than one of his guests has asked,
"Ceasar Salad? Who do you think you're kidding?"

His response? "My salads are what they are."

Unfortunately, what they are isn't very good and he's not about to
accept anyone else's suggestions.

How funny that he thinks he's impressing anyone with his description
of his salad. I'm no purist, but I'd expect something approximating
Caesar salad if someone said that's what I was getting. If something
totally different arrives, impressed isn't the word I'd use. Confused,
maybe.

Sounds like he at least puts an effort into his salads, anyway.

Sounds like he's having a go at his guests (and relatives ;-). He
probably knows quite well that his various salad "constructions" are
like nothing else on earth, so he calls the things "Caesar salad" as a
bit of a joke.

Cheers, Phred.

You've got it!

But it's more a point of pride rather than a joke. He has always
prided himself on being different and difficult and he's succeeded -
albeit in a lonely sort of way.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~