Caesar Salad

Caesar salad makes a very serviceable main course, first course, or small serving alongside other salads. It is marvelously flavorful (even without anchovies in the dressing, which we have included here, by the way) and filled with toothsome textures. Needless to say, it is incredibly popular and is always inviting on a buffet table. There are several considerations for making it successful:

Use the tender inner leaves, the hearts, of the romaine. The outer leaves are tough and unsuitable. Be sure that the leaves are well dried after a careful rinsing.

Good Parmigiano-Reggiano is a must. It is a large flavor component. Just as important is when to add it: at the end, just before the croutons, so that it does not have a chance to absorb a lot of dressing before the salad is served.

Classic Caesar dressing contains raw egg. Raw ingredients should not be left to stand at room temperature for any length of time. In short, once assembled, the salad should be served and enjoyed.

This recipe, in particular, is ideal for a large party or gathering. The yield is generous, and each of the components-the lettuce, dressing, and croutons—can be prepared in advance.