HAIL CAESAR SALAD
If you have a complete set of salad bowls and they all say Kool Whip on the side,
you might be a redneck. Â ~Jeff Foxworthy
Remember the Caesar Salad? Â It’s a classic that delivers. Â The Caesar salad was first concocted at a restaurant in the 1920s by a chef who had just about run out of food for the day. Â During a busy holiday he pulled what he had from his kitchen for a salad and, with enough flair to wow his patrons, went down in culinary history by preparing it tableside. The poster child for getting a silk purse out of a sow’s ear if ever there was one, the Caesar salad has had a long reign at the dinner table.
Originally made with a coddled (30-second soft-boiled) egg, I’ve eliminated that element because of sheer quantity.  A whole egg added to a dressing makes for a lot of salad.  This one is for just two servings, but you can easily multiply it out for more. And really, who wants to coddle an egg when there’s dinner to get on?  I’ve adjusted the preparation so that it won’t be missed.  Caesar can be served at sit-down dinners or at casual picnics, and any lunch or dinner in between.  The recent addition of grilled chicken, with a glass of white wine, makes it a satisfying lunch entrĂ©e.  No matter the merits of its origins, a Caesar salad has the punch of anchovy, the sharpness of parmesan and the lightness of lemon.
Using only romaine lettuce leaves from the garden – everything else is dressing and garnish - this salad is distinctive in its simplicity. Â Garlic croutons – best when homemade with garlic and butter on a crusty Italian bread and cubed before toasting (and please don’t cut off the crust!) – add a satisfying, whole grain crunch. Â I prefer grated Reggiano to Parmesan. Â It has a sharper, more distinctive taste. Â Grate it finely or coarse, your choice. Â Just be sure to add it at the end, just after the fresh pepper. Â Feel free to add whatever vegetables you like because, after all, you the cook. Â If beautiful, plump ripe tomatoes can be had, it would be a shame not to add them. Â And if anyone takes issue, just rename it!
MAKE DAD A KING ON HIS DAY
Why not put a little flourish into dinner for Dad by making this Caesar Salad right in front of him, and whatever guests are assembled?  I bet he would get a kick out of seeing it made right before him by a son or daughter.  Eight years is certainly old enough to handle such a thing.  The rubbing of the garlic into the wooden bowl; the whisking of the dressing, the tearing of the crisp chilled lettuce leaves, the tossing, the grating, the garnishing.  A feast for the eyes and the ears, then voilá!  A feast for the stomach, too, and would make a fine Fathers Day for all to remember.
If dad/uncle/brother has been known to whip up a salad, wouldn’t a gift of a beautiful wooden salad bowl and tossers be a great idea? Â Tell me: Â what is your most cherished Father’s Day memory?
