The classic Caesar salad, a mainstay of Italian restaurants, got its start in 1924 when Italian chef Caesar Cardini made the salad at his popular restaurant in Tijuana. The main components of this perennial favorite are romaine, grated Parmesan, croutons, anchovies, and a garlicky vinaigrette. But today, you'll find many hybrids -- Caesars topped with grilled chicken or shrimp, sprinkled with oven-dried tomatoes, or tossed with focaccia croutons.

Prepare the dressing in a big wooden bowl that will absorb the flavor of garlic, and add the croutons when they're still warm from the oven. Use the freshest eggs possible for the dressing. If you prefer not to use the raw yolk in this recipe, substitute one tablespoon of store-bought mayonnaise.

Get the Caesar Salad 101 recipe.