We all have our ideas of what a Caesar salad should be. In regards to the subject Larry can be quoted as saying “Although Caesar Salad was created in Mexico, it’s hard to imagine a more all- American favorite.” I can’t think of a saying that could be any truer. I have many memories of my Mom or Grandmother going to the stand by Caesar salad kit that we all pass by in the grocery store. So when thinking of an appropriate salad for a restaurant that is named An American Place, it was pretty much a no brainer.

However I did not want to put the quintessential “Classic Caesar Salad” on the menu, instead I wanted to give the presentation a bit of an updated look. Don’t get me wrong, when I go out to certain restaurants, and order a Caesar salad all that I am looking for chopped romaine, shaved parmesan, and dressing. I however would like to think that our guests would expect something with a little more thought.

The components are pretty straight forward; we use romaine hearts, shaved domestic parmesan, grated egg whites & yolks, lemon zest, white anchovy filet, and sourdough “arches”. The arches serve as the crouton component, and I am sorry my fellow St. Louis’ens they were not at all inspired by our lovely landmark, but rather the famous two golden arches. Yes that’s right, I got the idea while walking past a Rock & Roll McDonald’s in Chicago.

The other point of difference for this Caesar salad is that I like to use white anchovy filet, as opposed to the typical canned black anchovy filet. I feel that they make the dressing more decadent and flavorful, and one of my favorite guests agrees. I put a great deal of faith in this patron’s palate. After all he has always been 100% honest with me, and can uncannily discuss and describe flavor profiles, and various techniques used in food preparation.

I had fun conceptualizing this one and just wanted to take a moment to reflect on it, as it will be soon be getting pulled from the menu. I don’t think it will be too missed, but I know that some guests took comfort in seeing a good old stand by on the menu.