When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
I made this at ACME restaurant and it turned out to be so popular that we ended up with too many wilting lettuce leaves left over. So I started using the lettuce to make Wilted Romaine Cream Sauce (below) to go with the bottoms. Recipe serves four; add additional bottoms for more servings.
[Ed. note: You can find the kimchi recipe Robin references below here.]
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
If you'd like, you can eat this salad with both fingers and forks. The long, trough-shaped Romaine leaves hold neatly cup dressing and nuts. Asparagus were always finger food. Their aphrodisiac qualities are obvious. Prepare all the ingredients ahead of time. Dress the salad just before eating.