Culinary SOS: American Fish's Caesar salad
(Kirk McKoy / Los Angeles Times / July 25, 2013)
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?
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
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.
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.
2 egg yolks
Juice from 1 lemon
1 cup olive oil
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.