Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2000-11-06
2002-11-05
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S613000, C426S602000
Reexamination Certificate
active
06475549
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention generally pertains to the variety of salad dressings known as “Caesar” salad dressings, and more particularly, to an improved composition for a so-called “creamy” style Caesar salad dressing.
The “traditional” Caesar salad dressing, which was originally created by Chef Caesar Cardini in 1924, is generally comprised of ingredients including extra virgin olive oil, raw (or coddled) egg, lemon juice, Worcestershire sauce, salt, pepper and garlic, in desired proportions.
Subsequently, a style for the Caesar salad dressing came to be developed which included ingredients for providing the dressing with a “creamy” consistency, in substitution for the egg which was used in the traditional recipe. The present invention is primarily directed to this latter, creamy-style Caesar salad dressing.
Known Caesar salad dressings of the creamy variety generally employ milk, or possibly sour cream, to provide the resulting dressing with its desired, creamy consistency. In practice, however, it has been found that the taste of such dressings is capable of significant improvement.
SUMMARY OF THE INVENTION
In accordance with the present invention, a Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes mayonnaise, milk and cream. By combining these several ingredients, in proper proportion, it has been found that the resulting dressing will not only develop the desired consistency and appearance of a creamy Caesar salad dressing, but will do so while providing the resulting dressing with a significantly improved taste.
A preferred creamy-style Caesar salad dressing produced in accordance with the present invention is generally comprised of the major ingredients of a traditional Caesar salad dressing, including extra virgin olive oil, lemon juice, Worcestershire sauce (or anchovy), salt, pepper and garlic, in addition to ingredients for providing the resulting dressing with a creamy consistency including mayonnaise, milk and cream. The resulting, creamy Caesar salad dressing is further provided with ingredients including Romano cheese, Dijon mustard and vinegar. The milk and cream are preferably combined in equal proportions. The salt used is preferably kosher salt. The pepper used is preferably black pepper. The Romano cheese is preferably Locatelli. The vinegar used is preferably red wine vinegar.
For a further description of the creamy-style Caesar salad dressing of the present invention, reference is made to the following description of preferred embodiments of the invention.
REFERENCES:
patent: 4451493 (1984-05-01), Miller et al.
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Kimball 1996 The Cooks Bible Little, Brown & Company Boston MA p 113-118.*
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Gwen 1969 Modern Encyclopedia of Cooking Ferguson Publishing Co, Chicago p 1196-1207.*
Callahan 1938 Sunset's Salad Book Lane Publishing Co., San Francisco CA p 30-36.*
Parade Magazine Editors, 1978 The Parade Cookbook Simon and Schuster, New York p184-185, 202.*
Anderson, Jean,The American Century Cookbook, Clarkson N. Potter, New York, New York, pp. 264 and 265 (1997).
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Child, Julia, et al.,Julia and Jacques Cooking at Home, Alfred A. Knopf, Inc., New York, New York, pp. 106-08 (1999).
Cooking Light® Cookbook 1995, Oxmoor House, Inc., Birmingham, Alabama, p. 187 (1994).
Farrell-Kingsley, Kathy,The Woman's Day Cookbook: Great Recipes, Bright Ideas, and Healthy Choices for Today's Cook, Penguin Books USA Inc., New York, New York, p. 392 (1995).
The Good Housekeeping All-American Cookbook, Dorling Kindersley Limited, New York, New York, pp. 270 and 271 (1987).
New Cook Book, Meredith Publishing Group, Des Moines, Iowa, p. 431 (1996).
Rosengarten, David, et al.,The Dean&Deluca Cookbook, Random House, Inc., New York, New York, pp. 25 and 26 (1996).
Cohen Gary M.
Paden Carolyn
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