Chris Kimball has two recipes for Caesar salad on his website, plus I have always loved my own recipe. It’s time to figure out which is the best Caesar Salad.
- Mark’s Version. Distinctive for it’s use of Balsamic vinegar, Dijon mustard, a diced shallot. It uses double the amount of olive oil.
- Chris Kimball’s Version. Uses Worcester sauce and skips the mustard. Also, uses the entire egg rather than just the egg yolk.
- Light Version. Uses “light” mayonnaise instead of eggs, buttermilk, and just 2 tablespoons of olive oil. Uses Worcester sauce and also includes the mustard.
Testing Methodology: Each salad used 1/4 cup of dressing (Except the light version used only 3 tablespoons of dressing; had much stronger flavor) and equal amounts of grated Parmesan and croutons.
AND THE WINNER IS: Chris Kimball’s version had the best overall flavor. I was skeptical that Worcester sauce would work; but, it offered all the boldness, and none of the harshness of the Balsamic. Including the entire egg, barely cooked for 45 seconds, didn’t make a noticeable difference, since part of the eggs whites hardened and stayed with the shell.
HONORABLE MENTION: Mark’s version had good flavor, but uses too much oil, which muted the bold Caesar flavors. Overall, second place.
BRONZE MEDAL: I was very skeptical of substituting mayonnaise and buttermilk, but the Light Version was surprisingly good. It didn’t have a classic Caesar flavor, but the flavor was strongest of the 3 contenders. Having 330 calories per serving in a good (but not classic Caesar) salad is the main reason to make this recipe.
While actually I made two new recipes, I am only counting it as one because it was part of a single dinner. The recipes are included as a comment.
Rating: 5-star for winner.
Cost: $3. For 3 servings, but plenty of leftover dressing.
How much work? Medium. Because I made 3 versions.
How big of a mess? Low.
Start time 5:35 PM. Dinner time 7:00 PM.