I was compelled to make a Caesar because I missed it! It is one of my favorite salads and I have not had it in a while. When we were in Kuching, we visited a more Western-fusion restaurant called Blah-Blah-Blah and I ordered the “Ceasar”. It was a good salad, but it was constructed more like a Cobb with strips of cold cuts, mayonnaise-esque dressing and ingredients not known to be in a Classic Caesar.
I made my mayo from scratch so I could create a very anchovy-garlic flavor as my base. I found a good Parmesan and used a microfine grater to get a powdery consistency. We bought an Italian brand if high grade anchovy in oil but I did omit the Worcestershire sauce (because I forgot), and I didn’t have bread to make croutons. Soft bread for this dish is better, I think, because you can soak up any extra dressing! 
Each Romaine leaf is individually dressed with a brush on both sides. (I normally wear gloves while doing this so my hands are not oily and garlicky smelling after). Then, I hand grate Parmesan right before serving and add a smidgen of black pepper. The trick to a good Caesar is anchovy, which is why Worcestershire is used, but I find it that condiment a bit salty and sometimes I like to omit it. The anchovy should be slightly salty, firm, and fragrant of fish.. not pungent and overbearing. The kind of anchovies thrown on pizzas is over-salty and dry. Anchovies on Caesars should be lovely!
The other main thing in an authentic taste is using a coddled egg. (This dish should not be consumed by pregnant women or young children as eating undercooked eggs is dangerous. Make at your own risk!)
My recipe for mayo-turned-into-dressing.
**I never add salt because the anchovy and parm are salty enough. Fresh black pepper should be for taste and added at the table. Adjusted recipe from Williams-Sonoma “American“.
My recipe!
Since this was just for my husband and I, and our only dish for dinner, I piled it on!
For a truly yummy presentation, I would use only 4-5 leaves, stacked, garnish with three or four long shavings of Parmesan (made with a veggie peeler), and lay 2 anchovy filets across the top of the Parm.
Sorry about writing in the book!
(Having a librarian-mom meant I was always scolded for dog-earring pages, leaving them page down open, making the spine stretch unnecessarily, or writing on the pages!).
I received this book when I became a full time employee at Williams-Sonoma, Pottery Barn division. I don’t know if Chuck actually signed this, but I think it’s awesome! He was probably 90 at the time? (He’s 97, now!)
yum it looks good..but tell me was the restaurant really called blah-blah-blah or was it just a non-special name not worth mentioning?
heehee! It is really called “Blah blah blah!”
Sorry! No “h” at thr end! “Bla Bla Bla” and The Junk are owned by the same person. I liked the menu at “The Junk” better, though.