One of my first major food experiences was when I was taught how to make a Caesar Salad by Captain Bosso at the at the Piccadilly Restaurant on the famed Restaurant Row on La Cienaga Boulevard in Los Angeles, California in 1956. I can still picture the giant wood bowls that were always used to make their Caesar salads. They must have been two feet in diameter.
Bosso taught me that tradition demands these salads be made in wood bowls and that they only used these wood bowls for their, at the time, 'famous' Caesar Salads prepared tableside on wheeled carts.
BetsaPasta Caesar Salad circa 1956
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