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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?