Published May 1, 2002.
To balance the flavors in this classic salad, skip the ersatz ingredients and look to tradition for the dressing.
Caesar salad was invented in the 1920s and has since been subject to all manner of variations. We've seen recipes with such bizarre and unappealing additions as chickpeas, palm hearts, and barbecued ribs, and the dressing adulterated with everything from Asian fish sauce to pickled chiles.
We wanted to perfect the original classic recipe for this salad—whole lettuce leaves cloaked with a rich dressing made from such unlikely partners as egg, Worcestershire sauce, lemon juice, garlic, and Parmesan cheese—then add grilled chicken to create a light main course.
Coddle the eggs to make a thick dressing, then add measured amounts of olive oil, lemon juice, Worcestershire sauce, garlic, and anchovy to create a balanced flavor. Toss the greens with the dressing and lots of grated Parmesan cheese and top with homemade garlic croutons. For moist, well-seasoned chicken, brine first for just 30 minutes and then cook quickly under the broiler.
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