Caesar Salad Recipe with Lemon-Grilled Chicken

Add some zest to your salad and try this Caesar Salad Recipe with Lemon-Grilled Chicken.

| May 2013

The Artist, the Cook, and the Gardener (Andrews McMeel Publishing, 2013), by Maryjo Koch, is a lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening. Divided into four chapters and inspired by the seasons, artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. The excerpt below comes from the section “Salads: The Spring Garden.” 

You can buy this book from the GRIT store: The Artist, the Cook, and the Gardener.

More from The Artist, the Cook, and the Gardener: 

Strawberry Tartlets Recipe 

Caesar Salad Recipe with Lemon-Grilled Chicken

When my parents were on their honeymoon in Mexico in 1932, they discovered a restaurant that served the most delicious salad. My mom, who was a very good cook, asked the chef-restaurateur, Caesar Cardini, for the recipe, which he graciously gave. For years to come, my mom made this salad for us when we were growing up, and I have continued making it for my own family and students using this recipe. Caesar Salad, named after its creator, has become very popular and can be found in hundreds of cookbooks and restaurants with many variations. The only modification I have made since first making it is the substitution of mayonnaise for raw eggs in the dressing. I also add grilled chicken or pepper-crusted smokes salmon to make it a main-course salad.

Serves 4

1 large head romaine lettuce, leaves separated

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