You can always judge a
restaurant by the quality of its Caesar
Salad. The
Romaine lettuce needs to be fresh, crisp, and leafy with no browning, and the dressing requires the right mix of
citric bite yet balanced with deep
garlic essence. The
crouton must never be soggy or stale, but fresh and preferred made by the chef with garlic bread sticks. It is a good gauge to discover, if the
chef has prepared the
salad with care or not, how the rest of the
menu will taste.
Also seafood and grilled chicken varieties exist for this salad, also a challenge when prepared with heated additions. The leaf and dressing should be cold, to contrast the spicy nature of the chicken or the battered seafood accomplice.
If you make your own
Caesar Salad dressing, use
Grolsch bottles with re-cappable lids.. very handy, stores well and looks oh so
euro.