Comments on: Caesar / Cesar Salad for a Crowd

By: dhayL

dhayL — Mon, 06 Aug 2007 21:29:44 +0000

This salad looks so good! I agree with you in using romaine hearts rather than iceberg lettuce for the salad, infact that’s what i use everytime i make cesar salad, although i still have to embark on making my own homemade dressing. The iceberg lettuce we really use it for sandwich or if we’er having burgers…

By: Marketman

Marketman — Sun, 29 Apr 2007 01:44:33 +0000

Trudy, I don’t see why this should be too much of a challenge. Make lots of dressing in advance. Use a food processor and store the whole processor bowl in the fridge and blitz it a few seconds before using if it starts to separate. Try this in advance to practice to made sure it works. Next, make all the croutons ahead and store inan irtight tupperware or jar. Then clean the lettuce in advance and store in serving bowls in the fridge. Alternatively, if that is too much put them in coolers in plastic bags with ice at the bottom. Just before eating toss everthing together and voila! cesar salad for 45! Do not mix the dressing with the lettuce until the last moment. Alternatively, I have seen this catering trick used… pour the dressing to the bottom of the serving bowl, pile on the leaves, stick it in the fridge. When ready to serve, toss the salad then. That minimizes the risk of wilted leaves. Good luck!

By: Trudy

Trudy — Sun, 29 Apr 2007 00:57:03 +0000

Any suggestions on making a Cesar salad for 45!! We are having our son’s wedding rehearsal dinner in our back yard. He and his finance have requested Cesar salad. It is June 1,2007. My concern is wilting and becoming a big fat mess before it is time to eat. Thanks for your time and insight on my problem!!
Trudy Dickason

By: Marketman

Marketman — Tue, 30 Jan 2007 01:00:55 +0000

Mel, I think a wooden bowl probably makes crushing the garlic a little easier as the abrasion with the wood should spread the juices all over. A wooden bowl is also like to retain some flavors since it won’t all wash off. But if you were served a salad made in the kitchen in a wooden or glass bowl, I doubt one could identify which salad came from what… so use what you have. Wood is just more classic…

By: MEL WOOD

MEL WOOD — Tue, 30 Jan 2007 00:48:24 +0000

MM, does it make any difference in taste if you use a glass bowl or a wooden bowl for the salad?

By: teth

teth — Thu, 31 Aug 2006 02:13:43 +0000

Hi everybody! I am not a pro when it comes to cooking but I really love your site here.

By: edee

edee — Thu, 24 Aug 2006 13:09:17 +0000

MM, another EB?…oh please don’t make it earlier than Dec.18…..please!!!!

By: Marketman

Marketman — Thu, 24 Aug 2006 12:48:09 +0000

Linda, yes grilled bacon sounds good. I once did this with thin slices of fried pancetta and it was also great. Doddie, I would love a Ketucky rib marinade…sounds terrific! aboy, let’s see about that EB… ragamuffin girl, for some reason homemade croutons do seem to get saltier sometimes but they do taste good… I tend to oversalt as well or perhpas the cooking intensifies the saltiness…

By: linda

linda — Thu, 24 Aug 2006 00:37:46 +0000

MM,I recommend slightly thick slice of chargrilled bacon pieces with your caesar salad and voila! it could be a delicious main course on it’s own.

By: Doddie from Korea

Doddie from Korea — Wed, 23 Aug 2006 14:05:55 +0000

I make my own caesar’s salad since I saw an original recipe printed in the English-language papers here in Korea. It was superb! Now I am on my last dregs of my anchovy supply and have used up all the worsestershire sauce for the Kentucky ribs my hubby made. Time to head for Seoul to stock up on my salad fixin’s.

BTW, MM if you need authentic Kentucky rib marinade, just tell me. I married a Kentucky boy who’s a chef by profession.