Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Say goodbye to mushy, flavorless caesar salads -- and hello to this fresh, grilled take on the classic recipe.
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Caesar salad is a dish I never make at home and that I order at restaurants only on very rare occasions. I hardly ever crave it when dining out -- unless it is the safest bet at a questionable establishment. Even then, I expect to be served a gloppy, cheesy plate. It's not really a meal to me -- it's an easy solution.
I set about changing that tune with this recipe: It's a simple chopped salad of grilled greens, chicken, and bread, flecked with briny anchovy paste and flakes of cheese, and brightened with a generous squeeze of lemon. The result is crisp, fresh, and vibrant, and the flavor of the lettuce holds strong despite the bold flavors and textures. Consider me converted.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.