Who doesn’t love Caesar salad? I haven’t met anyone yet... And it’s been a favorite of mine ever since my college days in California. Back then, any trendy restaurant would assemble it right at your table. The waiter would arrive with his arsenal and furiously whip an egg to make the dressing. Going out for dinner and not ordering one was inconceivable!
For me, this favorite recipe has evolved though. First, I find the egg-based dressing a bit rich, so I’ve come up with one that’s just as creamy and flavorful but sits better in my stomach.
Then, whenever possible, I like to use young romaine lettuces that I serve whole. It makes a gorgeous presentation and looks less predictable than the torn-up pieces of mature, thick romaine leaves. The real bonus of course is that these young romaines are utterly succulent! You won’t find them in your grocery store though, so head out to your local farmers market to pick a bunch. And I dare say you haven’t tasted a romaine until you taste these young lettuces!
Lastly, I like to make my own croutons. I’ll admit it’s a fetish of mine, but I just don’t enjoy the boxed, super dehydrated ones. Spiked with a little chili powder, they are good enough that my husband Marc always tries to steal a few before I’m ready to serve.
A few tweaks on this classic recipe make a modern and light Caesar salad that’s also bursting with flavor... In fact, I always eat twice my share!