American Fish's Caesar salad

  (Kirk McKoy / Los Angeles Times)

By Noelle Carter, Los Angeles Times

October 21, 2010
 


Dear SOS: I dined at American Fish in Las Vegas at the Aria hotel last weekend and enjoyed the best Caesar salad ever. Absolutely perfect, white anchovies with the perfect garlicky Caesar dressing. Any chance Michael Mina would give up the recipe?

Max Randall

Woodland Hills

Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off.


Dear Max: This is Mina's spin on an American classic. It's really terrific, with a medley of flavors and textures that add up to a bright harmony. The white anchovies called boquerones are pickled in vinegar and can be purchased at Spanish markets such as Harbor City's La Española.

American Fish's Caesar salad

Total time: 1 hour

Servings: 4

Note: Adapted from American Fish in Las Vegas. Instead of the oil-cured olives suggested below, the restaurant assembles the salad with dried black olives, drying black (Taggiasca or Kalamata) olives in a 225-degree oven for 6 to 8 hours (depending on the size), then chopping.

Lemon vinaigrette

2 teaspoons lemon juice

2 teaspoons olive oil

Salt and pepper

In a small bowl, whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Cover and refrigerate until needed.

Caesar dressing

2 egg yolks

Juice from 1 lemon

1 cup olive oil