24 January 2011

Las Vegas American Fish Restaurant: Caesar Salad

Check out this awesome version of the famous salad by renowned famous Chef Michael Mina.

From Denny: Caesar Salad is considered one of our favorite comfort foods here in Louisiana. Apparently, at the American Fish Restaurant at the Aria Hotel in Las Vegas, Nevada, well, they feel the same way. We eat this delicious salad all year long, absolutely loving it. Of course, what is comfort food but usually a dish with loads of calories, fat and incredible flavors? Yes, this Caesar Salad boasts all three levels, coming in at 534 calories per serving. Look on the bright side: You also get nine grams of protein with the fat and flavor! :)

Fans of this restaurant tout how this Caesar Salad features lovely white anchovies, called boquerones, and the most perfect garlicky Caesar dressing. The medley of harmonious flavors and textures create a symphony in your mouth. The boquerones are a Spanish product, pickled in vinegar, usually found in specialty grocery stores.

Check out the restaurants owned by this dynamic Chef Michael Mina:

American Fish, Las Vegas
Michael Mina, Las Vegas
Nobhill Tavern, Las Vegas
Seablue, Las Vegas
Stripsteak, Las Vegas

New Jersey
Sea Blue, Atlantic City

Washington, D.C.
Bourbon Steak, DC

Bourbon Steak, Scottsdale

Arcadia, San Jose
Bourbon Steak, San Francisco
Clock Bar, San Francisco
Michael Mina, San Francisco
Stonehill Tavern, Dana Point
XIV, Los Angeles
RN74, San Francisco

Bourbon Steak, Miami

Bourbon Steak, Detroit
Saltwater, Detroit

* * * * Now on to the awesome recipe!  * * * * 

American Fish's Caesar Salad

From: Chef Michael Mina at American Fish Restaurant, Las Vegas, Nevada

Total time: 1 hour

Servings: 4

Note:  This recipe gives you oil-cured olives as they are easy to find. The most authentic version of this salad?  The restaurant uses dried black olives.  They dry the olives in a slow oven of 225-degrees F., using Taggiasca or Kalamata olives. The olives dry in the slow oven for 6 to 8 hours, where the amount of time required depends upon the size of the olives you are using.  Then they are chopped.

Lemon vinaigrette

2 teaspoons lemon juice

2 teaspoons olive oil

Salt and pepper

Directions: 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

1 cup canola oil

1 tablespoon chopped capers

1 teaspoon Worcestershire sauce

1 clove garlic

3 salted anchovy fillets, rinsed

1/2 cup grated Parmesan cheese

Salt and pepper


1. In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise.

2. Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste.

3. Stir the purée into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.

Fried capers


Oil for frying

1 tablespoon drained capers


Directions: In a small saucepan, heat 1 to 2 inches of oil until a thermometer inserted reads 350 degrees. Add the capers and fry for 30 seconds. Drain on a paper towel, then season to taste with salt.



16 slices French baguette, very thinly sliced on the bias

Olive oil

Salt and pepper

Directions: Heat the oven to 350 degrees. Brush the baguette slices with the oil, then lightly sprinkle over salt and pepper. Place the slices on a baking sheet and toast until crisp and golden, about 4 minutes.

Salad and assembly

4 heads Little Gem lettuce - or 4 hearts of romaine lettuce

Lemon vinaigrette


1 tablespoon chopped parsley

1/2 cup Caesar dressing, more as desired


16 lemon segments, from 2 lemons sliced into 8 wedges each

8 white anchovy fillets (boquerones), halved crosswise

1 1/2 tablespoons chopped oil-cured black olives

Fried capers

2 tablespoons grated Parmesan cheese


1. Quarter each head of lettuce lengthwise, and toss the wedges with the lemon vinaigrette and chopped parsley.

2. On each of 4 plates, spoon over a light base of Caesar dressing, then top the dressing on each plate with 4 lettuce quarters.

3. Garnish each wedge with a crouton and lemon wedge, and top each crouton with half of an anchovy fillet. Sprinkle over the chopped black olives, fried capers and Parmesan cheese evenly over the 4 servings. Serve immediately.

Each serving: 534 calories; 9 grams protein; 17 grams carbohydrates; 2 grams fiber; 48 grams fat; 7 grams saturated fat; 40 mg. cholesterol; 1 gram sugar; 718 mg. sodium.

*** Photo by Kirk McKoy/Los Angeles Times

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