If you’ve had the pleasure of Caesar salad prepared tableside at a restaurant or made fresh for dinner, you already know there is no bottled dressing that compares. Clinging to crisp Romaine, the lemon, anchovy, and Parmesan anchor bold, rich flavors, the egg’s creaminess is unmatched. There are always variations, even for the classics—anchovy or no anchovy, egg or no egg, white wine Worcestershire or regular—the delicious part is finding the one that suits you. This is our favorite Caesar Salad recipe, served as a side or topped with grilled chicken or blackened salmon as a main dish.
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