When making Caesar salad, do you prefer to add the Parmigiano-Reggiano to the dressing itself, or do you add it to the romaine lettuce and leave the dressing cheese-free? And why so?
I prefer to have Parmigiano-Reggiano shavings in my romaine and leave the dressing cheese-free, but a person I served it to recently said it was “different”.
!/2 and 1/2…
add some at the end of your mixing of the dressing…add the rest after you dress your greens with the Caesar dressing.
ymmv
1/2 and 1/2
1/2 When you dress and toss the salad, 1/2 served table side to add to taste.
Like this. It’s on the salad, there’s more on the side if you want it. Same with the dressing.
Flaked cheese. On the lettuce, because flakes.
Around here, grated or powdered cheese screams “cheap” and “flavorless”
There happened to be a Caesar salad thread on reddit /r/cooking today:
It doesn’t exactly answer OP but worth checking. I wouldn’t add the cheese until just before serving. I think it will distribute better when added after dressing the salad.
Both:
I follow the dressing recipe, which adds it to the dressing.
Then I add maybe 1/4 cup finely grated parm on the top of salad itself, primarily as decoration. I think it makes the salad look a lot more appetizing.
I also place more finely grated parm in a table bowl for anyone who wants it.