Novel Caesar Salad
Photo: Carolina Ayala / Contributor
A good classic Caesar salad is a thing of beauty – after the first year of moving to North America in the early eighties, I salivated through countless iterations at restaurants until home experiments took over. Turning a raw egg into a salad dressing seemed daunting until I learnt the fine art of cooking a yolk just right. Over time, I have used raw eggs in salads but only when I am buying them from a local farmer. If using store-bought eggs, I always par cook the yolk.
While I have never served one professionally, Caesar salad was one of my children’s favorite dinners, usually topped with grilled chicken doused in dressing. Here is a novel version that is not one for the purists. I switch out the croutons for crispy herbed potatoes, which are just as much if not tastier. The dressing recipe makes more than what you would need for one salad so save it for your next one. I also switched out the anchovies for fish sauce and topped the salad off with fresh pomegranates. Pomegranates are about to come into season, but you can buy the seeds at grocery stores. This version is currently my family’s favorite. Do give it a try!