Inspired by YC (believe it or not)

Inspired by YC (believe it or not)

I believe it - YC is most inspiring...

I wouldn't feed wilted lettuce to the tortoise I don't have. This said, I have enjoyed a hot fish atop some salad leaves.

What's a sub? (In Scotland, it's a diminutive of 'substitute'.)

Sorry - it's short for submarine sandwich, the same as a hero sandwich. A sandwich on a long roll.

Sub

Edited by: sashac001 to add a sub.

Someone once posted here about the shock of finding a restaurant that served Caesar salad without chicken. The poster had assumed that "Chicken Caesar" was the standard.

The dressing should look "creamy;" if it's real, it's made with an egg.

I like a Caprese salad--sliced tomatoes, fresh mozzarella, fresh basil, salt, pepper and a drizzle of really good olive oil. But only in mid summer to early fall when tomatoes are at their finest.

That sandwich is one of those things for which there are still regional names--hoagie, hero, grinder, and more

The dressing should look "creamy;" if it's real, it's made with an egg

Yes it should! The latest trend around here is a vinegar based "Ceasar" dressing that's just all wrong. It's the reason I'm very careful if ordering a Ceasar out and will not by a Ceasar dressing if I can't see through the packaging.

I like a Caprese salad--sliced tomatoes, fresh mozzarella, fresh basil, salt, pepper and a drizzle of really good olive oil. But only in mid summer to early fall when tomatoes are at their finest

This is also one of my favorites but I use garlic powder and Italian seasoning instead of salt and pepper.

I'm also quite fond of some of the Moroccan salads: Tomatoes - sliced and quartered, onions - same with a mixture of Argan oil, mayonnaise and cumin for the dressing. Or finely chopped, seeded tomatoes, green pepppers, cucumbers, onions, cilantro, garlic powder, light olive oil and a squeeze or 2 of lemon. Very refreshing, perfect summer salads.

No anchovies in your casear salad?

what's garlic powder? sounds suspicious.

I like:

rocket with parmesan, oil, vinegar

winter slaw of very thinly sliced cabbage, fennel, celeriac, shallots, walnuts, parsley and vinaigrette.

really good tomatoes and really good oil.

tomatoes, broccoli, feta or other crumbly cheese, hazelnuts

vietnamese style salad with chinese leaf, carrots, shallots and roasted peanuts, chilli, coriander, fish sauce and lime juice.

little gem lettuce rubbed with salt, pepper and oil and charred on a griddle pan.

squid, prawns, lime juice, glass noodles, coriander, fish sauce, chilli.

No anchovies. I like them on pizza at times and served with antipasto but I've never heard of putting them on Ceasar salad. I might have to try that.

Garlic powder is garlic that's been dried and crushed into powder. It's not interchangeable with fresh garlic since the flavor gets changed but it's a better flavor for some recipes than fresh is. waiting to get yelled at

I like rocket mixed in with other lettuces in a salad with walnuts, dried cranberries and balsamic vinegar dressing.

The squid/prawn dish sounds really good.

Ha ha! No yelling.

Definitely give the anchovies a go - I'm not sure if they are part of the classical recipe, but they are in the dressing so complement the flavours well.

Dried cranberries is a new one on me, will have to try it.

The original recipe did not have anchovies. It used a bit of Worcestershire sauce for a hint of anchovy.

There is a dressing that calls for anchovies--Green Goddess. There are lots of variations; this is apparently the original from the Palace Hotel in San Francisco:

1 cup Traditional Mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
salt and freshly ground pepper to taste
Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

My mother was famous for it. It was requested for every family party. I can't find her recipe, but as I remember it, it was pretty close to the one above. It was always served over torn up Romaine.

I hated it.

And this is the true origin of the name:

A misunderstanding led to one of the world's most famous dish names.

There was a huge bout of food poisoning in Mexico in the 1920s that had the health authorities of the time scurrying to find a cause. Finally they narrowed the culprits down to either a rogue batch of lettuce or chicken. A bunch of Tijuana health inspectors visited local restaurants armed with this knowledge and it was in an establishment run by the Cardini brothers that they saw a lady eating a plate of food that from a distance seemed to consist of nothing but chicken and lettuce. In unison they roared "Seize her salad!" and thus a menu item was born.