One of my most consistent eats in New York right now is the caraway caesar salad from Agi’s Counter in Brooklyn. It’s so flavorful and well done that I figured I should try to recreate it—at least to some degree.
I often use yogurt instead of mayo in creamy salad dressings. I like the tang, and it's a bit healthier than mayo imo. I skipped the herbs in this one, but it could definitely be zhuzhed up with some dill or parsley. The toasted breadcrumbs are a must—and if you want to take it even further, adding some anchovy to them would really level it up.
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