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Bacon in caesar salads? (split from Ontario board)

I have never known bacon to be a caesar salad ingredient. Was it listed on the menu and omitted?

(MOD NOTE: this was split from the following thread: http://chowhound.chow.com/topics/727988 )

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  1. Then you haven't eaten it at many places.

    13 Replies
    1. re: haggisdragon

      Maybe it's a Canadian thing, because I've never heard of it here, either (near Boston) and I've worked in restaurants my whole adult life.

      1. re: invinotheresverde

        Hmm....interesting. Here, many places serve it without bacon but just as many serve it with. I can't remember ever ordering one in the States so I don't know. But there are vast regional differences across your fine country so I bet you that its commonly done somewhere. I'm sure someone will pipe in and educate us.

        To runwestierun: Where do you live?

        1. re: haggisdragon

          I actually read a book that touched on the subject a little while ago and I've also heard many contradictory stories throughout the years as well. It's the California Roll of salads it seems with reports as to its origins running a broad gamut.

          One thing that seems to be a common factor is that originally, it did not contain bacon or bacon bits, avocado, sardines, etc, however, I'm sure if you dug hard enough (or not hard at all) you could find evidence to the contrary on that as well.

            1. re: haggisdragon

              Whoa, I actually found it online. It was a garage sale purchase at the time.

              http://www.amazon.com/Search-Caesar-U...

              And an excerpt from it:

              http://whatscookingamerica.net/Histor...

              1. re: haggisdragon

                Julia Child interviewed Caesar Cardini's daughter Rosa in the early 70's. Not only was there no bacon in the salad but no avocado, herbs, mustard nor anchovies.

                The only ingredients are: lettuce, garlic, olive oil, croutons, lemon, eggs, parmesan, pepper and Worcestershire Sauce.

                The anchovy taste comes from 6-8 drops of Worcestershire Sauce which does contain a small amount of anchovy.

                "From Julia's Kitchen" 1975 pp 431-4

                1. re: sumdumgoy

                  No anchovy in the classic Caesar? I'm stunned.

                  I can understand no bacon, avocado, herbs and other non-essential frivolities, usually thrown in because the chef feels like expressing him/herself. But NO ANCHOVY!!! - except for the dubious amount in Worcestershire Sauce? It means I've been making the Caesar all wrong all these years. Hell, didn't Julia Child know that the classic Caesar is as nothing without the splendid kick offered by a goodly portion of anchovies? Without anchovy, it tastes as bland as most of the Caesars plaguing most of our local Toronto restos - bland, timid, unworthy of the sobriquet "Caesar". Though Jacobs and Co., as someone above on this thread has mentioned, does a pretty good job. I'm going to guess that Cardini's daughter, Rosa, was drolly putting Julia Child on. That Rosa was actually asleep in her crib when her daddy first hatched his Caesar that night - the night a gaggle of noshers stumbled into his restaurant past closing time and demanded to be fed, though his larder was almost empty except for the meagre ingredients on hand. So Rosa wasn't there in person to verify her dad's first Caesar. Julia fell for Rosa's put-on, I expect. However, in protest of this sacrilege on pages 431-4 in the 1975 edition of From Julia's Kitchen, I'll be throwing double the usual amount of anchovies into my next home-made Caesar. Ah, heaven.

                  No bacon, though.

                  1. re: sumdumgoy

                    actually that's not correct, the original Caesar was made with anchovies which were ground first (pestle and mortar maybe or directly at the bottom of the bowl). In the olden days before Moses was born, restaurants used to make the dressing tableside then add the romaine or cos lettuce.

                    American from a jar Caesar dressing is nowhere like the tableside made dressing. But everything evolves or morphs I guess.

                  2. re: haggisdragon

                    I too had to take the OP's review with a grain of salt- Caesar salad traditionally does not have bacon, (just do a quick Google search or look in a foundational cookbook) just parmesan, lemon juice, EVOO, pepper, worcestershire and egg...and ordered the filet...If I go to a steakhouse, I'm going to get a real steak- Ribeye, Porterhouse, or NY Strip. I've eaten at more than one Mortons (as well as Ruth's Chris) and while not nec. the best meals I've had, they are better than average, I think that the price quoted is pretty "standard" and even a "good deal" when you consider prices at other steakhouses or upscale restaurants. 2 salads, 2 appetizers, 2 entrees and 2 desserts for $60/person is not exactly highway robbery at that price level.

                    -----
                    Ruth's Chris
                    77 City Centre Dr., Mississauga, ON L5B 1M5, CA

                    1. re: QSheba

                      Not trying to be difficult, but what in the world is the second half of your post addressing?

                      1. re: FrankD

                        Thread was taken out of a review of a mediocre steakhouse in toronto by the mods

                2. re: haggisdragon

                  Oregon, USA. I've lived all over the US but not in Canada. I was surprised that the poster on the original thread I responded to noted his caesar wasn't served with bacon at Morton's. I have never been served a caesar salad with bacon that I can think of. Anchovies, yes, bacon, no. Maybe it's a regional thing that bacon is served on a caesar in Canada? Or maybe it's regional that it's omitted in the US?

                  1. re: runwestierun

                    I'n not sure how traditional it is, but I add bacon to the Ceasar salads whne I make thne at home. In fact a Ceaser salad is often how I use up any leftover cooked panchetta the day after we serve pasta bar for dinner. If the salad is flat (and I remembered to save it) I have even been knopwn to mix a little of the panchetta grease into the dressing to make it smokier (Guess that give new meaning to the term "Render unto Ceasar"

            2. I love bacon in a caesar slad but it's not traditional. Bacon is usually a component in a creamy style of caesar which is popular but I can't remember ever having it at a steakhouse. Over at wiki bacon is listed as a variation on the traditional caesar.

              http://en.wikipedia.org/wiki/Cesar_salad