Smoky, charred Broccolini and chickpeas give this take on Caesar salad the heft it needs to be a main course. Texture is the secret to a salad’s wow factor. Here, Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing.
Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor. Splurge for good-quality sourdough from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.
In place of croutons, chefs and brothers Bryan and Michael Voltaggio serve this Caesar salad with crunchy hush puppy–like fritters. Each bite reveals pops of briny anchovy, a Caesar salad’s match made in heaven. Slideshow: More Caesar Salad Recipes