Cool Plates features dishes from across the country to help inspire chefs' creativity. “If you can find a creative way to put a Caesar salad on the menu, it’s always a seller,” said executive chef John Keller, who has been seeing a lot of kale salads on menus recently. For this dish, Keller prepares a simple Caesar dressing — egg yolk, olive oil, lemon and lemon zest, red wine vinegar, salt, pepper, and Parmigiano-Reggiano. But for a twist he adds fresh anchovies ...

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