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Given that the risk of salmonella is now negligable in countries (such as UK) shouldn't salmonella be specified "in some countries" (unsigned by 82.27.161.226)
It seems that the "Health concerns" aren't specific to this topic and apply to "Egg as food" in general. The whole section could probably be substituted with a "see also link", etc.
For now, I added {{Main|Egg_as_food#Contamination}}
I think the "Caesar vinaigrette" really should be noted in the variations section; Because there are commercially available products for this variation I think it's fair to infer that it must be a "more" common variety. It appears that this variation is/was sometimes called "Golden Caesar" (e.g. https://www.youtube.com/watch?v=WxFQh0KvEM0 this youtube video of TV ad. This name might not be especially current but it is at least historically relevant information and I think it should be mentioned in this article since there's not enough substance for a separate article about non-eggbassed Caesar salads.
I added a ref for recipes an example that use mayonnaise, noted that using that retail may is pasteurized, and removed oil and vinegar since oil is normal and the addition of vinegar is never intended to increase the pH enough to kill salmonella.
The ref I added was https://www.allrecipes.com/recipe/14172/caesar-salad-supreme/ (it was the first google result when I searched "caesar salad"). I'm not current with the convention among wikipedians for web refs. I'll familiarize myself, but if, in the meantime, anyone is willing to update my notation, it would be appreciated.
In this day an age? I have never seen a restaurant that serves it prepare it tableside, and it is an extremely common menu item in north America. — Preceding unsigned comment added by Surement (talk • contribs) 00:18, 2 November 2016 (UTC)[reply]
Late reply: I would characterize it as a fading tradition. Some high-end or very old-school establishments still do this, but tableside preparation as a concept has gotten much rarer in recent times. Another part of it would be that very few kitchens are even doing the dressing to order and are instead either making it beforehand or buying it bottled. There wouldn't be much point to having a server come out and show you how they poured a bottle onto some lettuce, but if prepared in the original style it would still be a good show. Beeblebrox (talk) 00:35, 6 January 2017 (UTC)[reply]
@Beeblebrox: I changed the updated version from "It was originally prepared tableside." to "In its original form, this salad was prepared and served tableside." just for style. "Often" would be an inaccurate reading of the source. "Traditionally", or "originally" are correct and it's good relevant information. However, stylistically, I'm thinking that this info could be worked into the history section as opposed to intro. 135.23.238.2 (talk) 11:28, 29 March 2018 (UTC)[reply]
Unofficially, having eaten and worked at many restaurants in NYC, and also observing colloquial usage: The primary unalterable expectation isa salad of Romaine Lettuce Leaves (which many probably assume (erroneously) to be the source of the name) and a dressing resembling a thinner tangy Mayonnaise (a bit as for Cole Slaw). Everything else seems to be mutable. Often served with some strips of grilled fish, beef, or chicken as a topping, making it an entree.
"Ceasar"
After the alternative spellings, I added "frequently misspelled as Ceasar". Google will correct your spelling, but, undoubtedly, many have seen this spelling on restaurant menus. If it seems worthwhile, keep it; if not, revert it. I don't want to dignify the error by elaborating on it either in the article or in the talk page. Roches (talk) 02:45, 16 February 2020 (UTC)[reply]
kinda weird to make a preemptive talk page post about how you don't want to discuss your edit, but for the record, I reverted it since it was unsourced, and is already a redirect. Beeblebrox (talk) 03:54, 16 February 2020 (UTC)[reply]
