Years ago, during the summer after college graduation, I worked at a fancy restaurant in San Francisco (until the union caught up with me) and I made flaming desserts and Caesar salads at the table. The ingredients were all on my cart ready to mix...a rolling mis en place. Nowadays, I make a Caesar with all my own fresh ingredients and the method is basically the same. This Caesar recipe is true to the original (however, Chef C did not use anchovies but I do). My addition to the tradition is my version of "Recipe Redux". It is great as a first course or appetizer.

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