How great is a Caesar salad when you get a bite of lettuce, drenched in dressing, and a crispy crouton? Now take that crouton and replace it with fries. We did, and it was amazing.
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When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea Goodman, Straight From the Earth Cookbook.
This pretty Caesar salad recipe is filled with lots of good-for-you things like ground flax seeds, Brussels sprouts, and avocado. I know what you’re thinking. Yep, that’s right: a dairy-free, gluten-free Caesar salad.
Whoever said Caesar salads had to be filled with anchovies and mayo? Not me, and you surely don’t want to miss this recipe. Bon app, my friends!
Romaine lettuce is a staple for some of the animals at National Aquarium and it is the foundation for our Caesar salad, which almost everyone seems to like. Caesar salad dressing was one of the first salad dressings chef Mark Miranda learned how to make in cooking class (back in middle school) and it is one he continues to make at home today.
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!