Mock Casaburo Salad
Ingredients

• 6 anchovies
• 8 oz. white wine vinegar
• 3/4 tsp. oregano
• 1 1/2 tsp. pepper
• 1 tbsp. salt
• 1 1/4 oz sugar (a little more than 1/8 cup)
• 1 1/2 tsp. garlic salt
• 1/4 cup corn starch
• 1 pt. (16oz) vegetable oil

Preparation

1. Blend everything but the oil together in your blender
2. Add the oil a few ounces at a time, pulsing in between to incorporate the oil (or just add it in a stream if you’re lucky enough to have one of those fancy blenders with a little window in the top for adding liquids)
3. Shred up some iceberg and Romaine lettuce, chop some sweet red pepper and green onions.
4. Add some shredded cheese, croutons (Catherine says, “Don’t forget the bacon bits!”), and chill until dinner time
5. Add dressing to taste about 15 minutes before serving. Casa seems to drench their salad pretty well, but you might find yourself squeezing by with a little bit less

Photo credit: Anna’s Cool Finds.

Related posts:

1. Lunch At Casa D’Angelo
2. Chilled Lemon Shrimp Pasta Salad

Our strategy to beat the crowds by coming for lunch worked out beautifully with only a handful of other families there enjoying their meal when we arrived. Of course, we missed out on the opportunity to partake of the complimentary Magna Doodles provided for those guests with limited attention spans because the friendly wait-staff promptly took our order. We decided to go with the Toasted Ravioli for starters, followed up by splitting one of Casa’s famous salads. For our main course, Catherine sacrificed her favorite Melanzane Parmigiano for the good of the cause and ordered the Capellini Con Funghi Fresca. Meanwhile, Leo had the Rigatoni Carne Al Forno. Since we knew we were going to feast on Mexican candy and cheap wine later (you’ll learn about that soon enough) we decided to stick with water and pass on dessert, but the Quadruple Chocolate Mousse Pie was tempting.

We both enjoyed the Toasted Ravioli, a decidedly kid-friendly dish. It’s not too filling, with a mild flavor that doesn’t overwhelm the rest of the meal. Casa Salad is, needless to say, famous in the Fort and the dressing, which you can buy in the foyer, deserves all the accolades accorded to it. However, both of us thought the salad was a bit too dressing drenched for its own good. Not that we minded.

Catherine was delighted with her bold departure from Casa tradition. The capellini had great mushroom flavor (pleasing both Catherine and Leo who can’t get enough of either mushrooms or garlic) and there was just enough of the light, olive oil based sauce for the mushrooms and pasta to play happily together. Leo enjoyed his baked rigatoni, sausage and pepperoni but he did think it was a little too salty, although not overbearingly so. This seemed like the kind of dish your little, old Italian grandmother would make for you, should you be so lucky as to have one.

With the check coming to less than $25 this was, quite simply, a superior meal. While it would be easy to talk solely about the food, a big part of the Casa appeal is the atmosphere. The decor pulls off the remarkable feat of going right up to the line of kitsch without crossing it. The effect is a warm and charming setting which is out of the ordinary yet completely comfortable. We both left Casa’s with the sense that it was an hour well filled with good food and content in the knowledge that this dependably pleasant experience is only ever a few blocks away (no matter where you are in Fort Wayne). Five out of five garlic bulbs.

Casa D’Angelo
3402 Fairfield Avenue
Fort Wayne, IN 46807
260-745-7200
Monday – Thursday 11:00 a.m. – 9:00 p.m.
Friday & Saturday 11:00 a.m. – 10:00 p.m.
Closed Sunday
http://casa4pasta.com

This review was co-authored by Catherine and Leo

Updated: Some of you are coming here looking for a recipe for Casa salad. While we can’t provide you with the actual recipe we think this one is pretty close:  DIY Casa salad.

Related posts:

1. DIY Casa Salad?