About two years ago, one of my favorite food writers Michael Ruhlman wrote a very entertaining rant on Chicken Caesar Salads… which led him to introduce the Chicken Fried Pork Belly Caesar… which then led him to challenge Chris Cosentino, chef of Incanto here in SF, to put the dish on the Incanto menu … which actually led to the development of an even more ridiculous version (as in ridiculously awesome) of the Caesar Salad by Chris Cosentino himself. If you haven’t seen it before, I suggest checking out this series of posts – if you’re not drooling by the end, then I regret to inform you that you must be a robot.
I will tell you right now that I’m not trying to one-up either of those guys by topping the salad with something even more ridiculous (fried bone marrow? Is that even possible??). But I will tell you about a basic Caesar Salad recipe so amazingly good that also happens to be amazingly simple and requires no frying of any kind. Don’t get me wrong, I love pork bellies and pretty much all things Chris Cosentino cooks (seriosuly, Nathan and I went to his restaurant three times in the span of six months). But thanks to Judy Rodgers and her Zuni Cafe cookbook, here’s a Caesar Salad so delicious and flavorful that you won’t even need to think about garnishing it with crazy proteins.
(Note that the dressing here uses raw eggs, so depending on your personal feelings on raw egg consumption, you may want to use pasteurized eggs. In full disclosure, I have not tried this dressing with pastuerized eggs, so if you do, please leave a comment and let me know if it works out!)