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 ...

Caesar salads ... signature dressing. The best dressing is a sturdy emulsion—similar to mayo—of egg yolks, oil, garlic, anchovies and lemon juice. Some recipes include Worcestershire sauce ...

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 ...

Use your blender to whip together the tangy buttermilk-based dressing, which would also be great on a salmon or chickpea salad. View Recipe These chicken Caesar salad wraps make for a quick, easy ...

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 ...

But the truth is that a salad is not always your best calorie bet. Consider: A chicken Caesar salad at Chili’s (loaded with salad dressing, croutons, cheese, and chicken) will set you back 1,010 ...

Assemble salad: Pour dressing into a large bowl. Roll lettuces in dressing to coat. Transfer salad to a platter. Sprinkle with dulse seaweed and nutritional yeast. Top with sliced radishes.

Caesar salad is a classic, although here I've added tomatoes just because I had them. For me a runny poached - not boiled - egg on top is a must. Take a little time to make this dressing rather ...