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Dinner Tonight: Grilled Caesar Salad

Sure, Blake made a Caesar salad a long ago, and I've got nothing new to say about the salad's ingredients. And god knows I won't dare add chicken. But what I have done is grilled the lettuce before it hits the plate. Grilled Caesar salad, unlike its cold counterpart, is all about texture. The cut part of the lettuce gets hot and wilted, deepening in flavor, while the outer leaves remain mostly cool, calm, and collected. When I bite through, a whole mess of flavor gets in every fork full.

The only odd moment in this recipe came while trying to divide the one egg in half, which is a slightly ridiculous procedure only done to make the dressing more manageable for this two person household. I learned the trick from my many mistakes making huge loads of mayonnaise—it would inevitably go bad unless I halved it, and I don't like waste. Just whisk the egg in a small bowl until yolk and white are combined, and then carefully pour out half. Easy, I know. Slightly stupid, yep. But us pre-kid families have to do what we have to do.


About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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