"Personally, I don't think a Caesar salad should even be called a Caesar if it does not have anchovies," says Jasper J. Mirabile Jr. He emphasizes that high-quality anchovies, specifically those imported from the Mediterranean like Ortiz, Agostino Recca, and La Belle-Iloise, are crucial for an authentic Caesar dressing that isn't overly fishy.
Chef Mirabile notes that the technique of hand chopping the anchovies in a wooden salad bowl with a fork is essential for achieving the perfect texture and flavor in a Caesar salad. He stresses that using inferior anchovies can create a brackish taste, which spoils the overall dish.
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