I’ve made countless Caesar salads in my lifetime, some with fried oysters or with breaded, deep fried cubes of pork belly confit in place of croutons, some deconstructed and served with a runny egg on top, but at heart, I’m a purist. To me a good Caesar is all about a dressing made with the freshest egg yolks from pastured chickens, plenty of garlic and anchovies, homemade croutons, and the best olive oil you can buy. When I started making Caesars at home years ago, using a method taught to me by my former mother-in-law, I would lovingly smash and chop the ingredients for the dressing by hand. These days I make things easier on myself and let my food processor do the work for me. This is best mixed and served in a big wooden salad bowl which has been rubbed with a cut clove of garlic first, but if you don’t have one, any bowl will do. - lastnightsdinner

Oct. 1, 2021, 11:49 a.m.

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