November 2015

Page 34

For a charred take on a Caesar salad, cut hearts of romaine in half lengthwise and drizzle with olive oil. Briefly grill over high heat until the romaine just wilts and chars slightly. Serve whole, drizzled with Caesar salad dressing.


caesar salad R E C I P E O N P. 3 9


Few salads are more iconic than Caesar. We turned to chef Kier Puckett at Mike Shannon’s Steaks & Seafood for his take on this steakhouse classic. Step one: Put down that bottled dressing. This umami-packed DIY version uses raw egg yolks, white anchovy fillets, roasted garlic and cold olive oil – Puckett’s secret to a thick, rich dressing. Step two: Give the emperor of salads a proper throne. Add the dressing to a nonreactive wooden or glass serving bowl, then toss with crisp romaine. Hail, Caesar! – L.S.

Natural Wood Salad Bowls, $125 to $150. Narcise, November 2015