Yield: Yields 6 large dinner salads.
Caesar Cardini, a chef in Tijuana, Mexico, invented the Caesar Salad at his restaurant in the 1920s. He apparently had a deft hand with leftovers, as he used some Parmigiano cheese, garlic, olive oil, coddled eggs, and Worcestershire sauce to dress up romaine one night when he was running out of food. This version riffs on the classic with delicate frisee and endive, plus grilled chicken to make it hearty enough for a meal.
Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.
Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Awesome recipe. Easily $9.95 in a restaurant.
VERY Good! My husband begged me to make it again!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?