Caesar Salad

Name: Caesar Salad
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 1 large garlic clove, smashed and skin removed; 1 1/2 (7-ounce) packages whole romaine heart leaves, broken into 1- to 1 1/2-inch pieces, washed, and spun dry (about 10 cups broken romaine leaves); 1 cup toasted croutons, homemade or store-bought; 1/3 cup freshly grated Parmigiano-Reggiano; 1 large egg, preferably pasteurized (see Cooks' notes); 1/2 cup deeply fruity extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice, or to taste; 2 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; Large wooden salad bowl; pushpin

By Jean Anderson

July 30, 2013

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce.

To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

Cooks' notes:

To get a head start, I prep the romaine well ahead of time and layer the leaves between double sheets of paper toweling in a jumbo resealable plastic bag. Stored in the refrigerator, the greens remain crisp and fresh for at least 2 days.

Why pasteurized eggs? Because salmonella remains an ongoing problem. Many supermarkets now sell pasteurized eggs and the boxes are clearly labeled (I use the Davidson's brand). If pasteurized eggs are unavailable, choose farmers' market eggs or others from a local source you know and trust.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.