Hail Caesar

I split my time in the kitchen 50/50 between creating new recipes and cooking the classics.

For me, these dishes form an important basis from which you can develop and tweak recipes – but they’re also, more often than not, classics for a reason – because they are utterly delicious.

One such dish is Caesar salad. I ate one recently in a restaurant that was very good but didn’t quite deliver – perhaps they’d swayed too far from the original with cheffy flourishes.

I decided that I would make one at home – a perfect light-ish meal for a Saturday night post a few olives, a shared plate of charcuterie and a few glasses of wine.

Once we’d sat down to eat I couldn’t understand why a) anyone would mess with such a great thing and b) why we don’t see this classic salad on more restaurant menus because it is so utterly yummy.

I am guessing it’s probably the raw egg thing – but use good, organic, free range fresh egg yolks here for best results – and use your leftover whites to whip up a meringue for pudding.

Click here for my recipe for classic Caesar salad

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