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Jul 14, 2014 03:40 PM

Home-made caesar dressing vs the OG Cardini table-prepared one?

I was wondering if the Caesar dressing prepared directly in the salad bowl at Mexican restaurants is the same as the express one I make at home (stick-blended oil + egg + Worcestershire + lemon juice + garlic, anchovies + mustard + parmesan + s/p)?

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  1. Although the salad originated at a restaurant in Mexico, I've never seen in served in Mexican restaurants. But here's a Serious Eats talk about it that you may like.

    1 Reply
    1. re: c oliver

      It IS served at the original restaurant in Tijuana. And a lot of restaurants here in Los Angeles serve Caesar salads.

    2. The recipe you are using sounds about right but the stick blender does not. Stick blender basically makes it a flavored mayonnaise and that texture is totally off. If you simply whisk your ingredients you'll get the correct texture.

      5 Replies
      1. re: JudiAU

        I was a waiter in a really high end club 25 years ago - we made tableside caesar, and when whisking, took time to truly emulsify the coddled yolk with oil.

        1. re: rudeboy

          Which sounds fine, rude-y. I doubt it's possible/probably that you could get enough speed going to go too far.

          1. re: c oliver

            Oh, I can whip it good, girl! Emulsions were done way before stick blenders ;-)

            1. re: rudeboy

              But you probably could stop more easily so as not to wind up with mayo.

        2. If they're preparing it at tableside you can always look and see what goes into it :). But I've never seen a Caesar Salad in a Mexican restaurant in the US. For that matter, very few US restaurants prepare their own Caesar salad dressings.

          Some people claim that anchovies have no place in a Caesar salad, substituting Worchestershire sauce, but I like those little salty fishies.

          1 Reply
          1. re: tardigrade

            The anchovies are the substitution for the original Worcestershire, I believe.

          2. famous tampa (and also sarasota) cuban restaurant columbia serves tableside caesars. at least they used to do a caesar tableside. now maybe it is only "their" "1905" salad (see photo).

            i agree -- emulsion from stick blender is not same texture as simply whisking in the big salad bowl.

            1. For more Caesar history, look up Julia Child's interview with Caesar Cardini's daughter.