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International food offerings in Morocco have increased dramatically in the last decade or so, and a happy finding for some is a traditional Caesar salad. I'm not talking about a salad thrown together quickly with bottled dressing—they do have their place and time—but rather a proper and classic Caesar salad where the dressing is mixed by hand directly in the bowl where the lettuce will be tossed.
Although this method makes for impressive tableside service in upscale dining rooms, it's actually quite easy and takes only a few minutes.
My Caesar salad recipe below is based on the method I learned 25-plus years ago at the lovely Strathallan in Rochester, New York. There was in fact no written recipe at the boutique hotel; the salad was prepared to order by individual servers with the same logic as the Moroccan "your eye is your scale" methodology. I wrote down the estimated measures, refined them over time, and referred back to them when needed. The recipe has remained in my collection that followed me from Rochester to Washington, DC and then onward to Morocco, where I still make it frequently for my salad-loving family.
We usually serve it as a side, but it quickly transforms into a main dish if you top it with grilled chicken, steak or seafood.
