"Dimitri" > wrote in message
...
>
> "Michael" > wrote in message
> u...
>> "Dimitri" > wrote in message
>> ...
>>> "Michael" > wrote in message
>>> u...
>>>> Sounds nice. A bit of Dijon in the dressing is nice too and helps it
>>>> to emulsify.
>>>
>>> Nope - you're correct about helping the emulsification but the Dijon is
>>> an accommodation to the elimination of the coddled egg.
>>
>> For me, it's just a tasty addition. I still use coddled egg.
>>
>>> The egg and and the olive oil in fact make a loose but well emulsified
>>> mayonnaise which of course holds or binds the parmesan cheese to the
>>> lettuce.
>>>
>>> The recipe is very close to the classic original Tijuana recipe.
>>
>> Which one? The Hotel Caesar, which is one of the claimants to the
>> 'original', uses mustard, FWIW.
>
>
> This one:
>
> http://members.cox.net/jjschnebel/caesrsal.html
>
> From HIS DAUGHTER & Julia Child.
>
> That's good enough for me.
>
> Notice no mustard..
>
> Dimitri

No anchovies either; that's a big loss, IMO. That recipe also doesn't call
for a well emulsified mayonnaise, but if you like it that way, who cares if
it's not the original?