This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Christopher Testani for The New York Times Traditional recipes for the dressing call for egg yolks and a ...

My local pub makes a great Caesar salad. I always order one with anchovies for a starter. Their tangy dressing is so ...

This dense bean salad recipe features several beans, including green beans, cannellini beans, and chickpeas in a jazzed up ...

#3. Place the top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment ...

Make the Caesar dressing: In a food processor ... Refrigerate until ready to use. Make the salad: Heat vegetable oil in a sauté pan over medium. Add breadcrumbs, garlic, salt and pepper, and ...

Your best bet for salad dressing? It could be to make it yourself. None of the 50 bottled ranch, Caesar, and Italian dressings that our experts tasted came close to ...

For the dressing ... fridge and used in another recipe.) To serve, place one Little Gem lettuce leaf onto each of eight serving plates. Spoon some of the Caesar salad into each lettuce leaf.

Caesar salads are known for ... The next time you make this salad, you won't regret opting for a homemade dressing. Find our favorite recipe through Food & Wine's guide to this classic salad.