Caesar Salad

This salad is not for wimps. Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. Try it with our skirt steak recipe.

What to buy: Be sure to use real Parmigiano-Reggiano cheese.

Game plan: Make the croutons up to 3 days in advance and store them in an airtight container.

This is a great salad to make for a party. You can either set out the bowl of tossed salad with plates for your guests to help themselves, or arrange the salad on small plates beforehand.

• 2 large heads romaine lettuce (or 3 romaine hearts), washed, dried, smaller leaves left whole, larger ones torn into pieces (about 12 cups)
• 4 cups Garlicky Croutons
• 5 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
• 1/3 cup Caesar Dressing
• Freshly ground black pepper

1. 1Place the romaine, croutons, cheese, and dressing in a large bowl.
2. 2Toss to combine, making sure that all the romaine leaves are evenly coated.
3. 3Arrange the salad on plates, season with pepper, and serve immediately.