'caesar salad' on Serious Eats

The Food Lab: The Best Caesar Salad

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope. More

Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken. More

Sunday Brunch: Caesar Salad Topped with Poached Eggs

Anyone out there who isn't normally a fan of Caesar salad should give it one more try, topped with poached eggs. The runny yolk adds richness, and the slippery whites add another texture to an already complex salad. Growing up in Toronto, my Dad (and namesake) was such a big fan of this dish a local restaurant even put in on the menu as the 'Sid Caesar'. More

Restaurant That Invented Caesar Salad Closes

[Photograph: Robyn Lee] The storied birthplace of the Caesar salad, the Caesar Restaurant in Tijuana, Mexico, tossed its last bowl of romaine last week. Legend has it that the concoction was invented in the 1920s by accident, inspired by leftover lettuce, garlic, anchovies, olive oil, wine vinegar, Worcestershire sauce, lemon juice, egg yolks, croutons and parmesan. And the man behind the magic wasn't Julius Caesar—it was an Italian immigrant in Mexico named Caesar Cardini. According to the Associated Press, the restaurant wasn't able to pay rent anymore with the local tourism-dependent economy so devastated by swine flu, crime, and drug violence. Related Dinner Tonight: Grilled Caesar Salad The Perfect Bite of Caesar Salad with Grilled Ribeye What is the... More

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