Anchovy paste and a generous amount of olive oil completes the salad part and toasted croutons and Parm make it addictively good.Īt the century-plus-old Keens, dressing veers a little sweeter, thanks to the use of brown sugar, though not so sweet that you won’t scarf it down leaf by well-dressed leaf. For more than a decade, Michael Lomonaco has been serving this classic (apparently inspired by his dear friend Julia Child) with crisp leaves of romaine dressed in coddled egg yolk, garlic, mustard, and tangy lemon juice plus Worcestershire sauce and vinegar for a kick of umami and acid. But it’s really the sheer amount of Parmesan cheese - approximately one third of a cup and then some - that makes this salad nearly as indulgent as a six-ounce filet.Įvery steakhouse has a Caesar salad, but only a chosen few have a truly great one.

You could even say the thyme-seasoned, butter-soaked brioche croutons are a revelation.

Wells Caesar apart, which is interesting and inspired enough on its own. You might think it’s the smoked herring dressing that sets the M. In fact, any of the 16 options below are so well-thought-out that they may even make you love Caesar even more. How nice, then, that so many restaurants in New York offer extremely excellent versions of this tried-and-true restaurant stalwart. No matter how many times you have it, you always come back for more. There is no denying the power of the Caesar salad - fresh romaine leaves smothered in creamy, salty dressing, freshly shaved Parmesan cheese and thick, crunchy croutons - and it may in fact be the only salad that qualifies as comfort food. The M.Wells Caesar with smoked herring dressing and the local Parmesan cheese supply.

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