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The story behind Caesar salad

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112 points Bluestein | 2 comments | 04 Jul 25 19:45 UTC | HN request time: 0.443s | source
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werdnapk ◴[04 Jul 25 22:28 UTC] No.44468430[source]▶
Once I started making my own Caesar salad dressing at home, Caesar salads for me at home went from meh to unbelievable... basically what you'd get at a nice restaurant. So make your own dressing and never buy the bottled stuff... it's so worth it.

I also add fresh cooked bacon (NEVER bacon bits) and capers.

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1. brookst ◴[04 Jul 25 22:45 UTC] No.44468555[source]▶
True for dressings in general.

A simple vinaigrette with great olive oil, great vinegar, some crushed garlic and a bit of salt is better than the best possible bottled dressing.

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2. tptacek ◴[04 Jul 25 23:13 UTC] No.44468738[source]▶
I was last-week weeks old when I learned the cool America's Test Kitchen trick for vinaigrettes, which is to make them with a combination of extra virgin and neutral oil so they don't set up (and thus break) in the the fridge. Also: a good reason to get a 3-pack of cheap Oxo squeeze bottles; shake to re-emulsify. Vinaigrette is one of the most useful condiments there is.