Since then, the salad's been flexible enough to accommodate a wide variety of toppings and ingredients. My recipe takes its lead from an ingenious Caesar dressing created by Brooklyn restaurateur ...

Make the iconic Caesar salad at home with these 6 recipes: including the original Caesar salad (first made at Hotel Caesar's in Tijuana, Mexico!) and other tasty variations we think you'll love.

One ingredient makes it taste like the real thing—and without the traditional anchovy. If you've ever craved a good Caesar ...

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 ...

One decidedly non-traditional serving suggestion: leave the romaine leaves whole so you can eat the salad with your hands ...

Caesar salads are ... 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 ...

No one does a plain old Caesar salad anymore. Well, Bella does, but few others. Instead, restaurants toss on a lot of fancy stuff—lobster nuggets and such. Kent Rathbun's new place dresses up ...

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 ...

Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed. Recipe courtesy of Anne Burrell's Own Your Kitchen.