All hail the old-school way of making Caesar salad
LA TimesWith so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. Lightly tossing whole romaine heart leaves with the dressing coats them evenly, and eating them like mini tacos filled with croutons and Parmesan shavings is way more fun than stabbing with a fork. Whether you’re making this for yourself or your quarantine crew, you’ll enjoy it more when swiping cold leaves through the dressing. To infuse the whole dish with garlic’s aroma but without its sharp bite, I rub a smashed clove over the inside of the salad bowl, then sizzle it in the oil I use for crisping croutons and whisking into the dressing. I stick with the classic trick of coddling the egg — boiling it for a full minute — to give the dressing a creamier texture.
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