Keep the lettuce leaves whole, so you can eat the salad with your hands!
Romaine Caesar Gratin
Inspired by chef Laurent Manrique, this is a clever play on a Caesar salad.
Ask A Chef: Black Dog’s Caesar Salad
Q: We’ve been driving two hours to the Black Dog Village Pub and Bistro in Bayfield, Ontario, for their creamy anchovy-free Caesar salad. Any chance you can get the recipe and save us some time on the road? — Nicole, Cambridge, Ontario A: Black Dog’s Caesar Salad has been one of…
Lucy’s Best Caesar
Former food editor Lucy Waverman explained the origins of this timeless salad from our October 1994 issue, writing that while the Tijuana, Mexico, original did not contain anchovies, hers does: “The anchovies give a subtle background taste to the dressing; don’t leave them out.” She also included instructions for extra-crunchy…
Caesar Salad With Polenta Croutons
In this classic recipe from our May 2001 issue, warm polenta croutons add substance to a Caesar salad. For an extra crisp Caesar, use only the Romaine hearts (the inner leaves) and save the greener outer leaves for sandwiches.
Rodney Bowers’ Caesar Salad Recipe
A delicious salad from a Toronto restaurateur.
Hearts Of Romaine & Parmesan Crisp Salad Recipe
A gourmet Caesar salad.