Caesar Salad

Yes, make the dressing up to 24 hours ahead and refrigerate (it will thicken slightly; thin it with a splash of lemon juice or water before serving). Make croutons up to 4 hours ahead and keep them in an airtight container. Dress and assemble the salad just before serving or it becomes wilted.

Anchovies are essential to a true Caesar—they dissolve into the dressing and provide umami, not a fishy taste. If you're uncomfortable with them, increase Worcestershire sauce to 2 tbsp and add 1 tsp soy sauce, though it won't be quite as authentic.

For maximum food safety, substitute 2 tbsp of mayonnaise (which is made with pasteurized eggs) for the raw egg yolk; the texture is nearly identical. If using a raw egg, source it from a trusted, reputable source.

Overdressing the salad so it becomes heavy and soggy, or washing the lettuce and not drying it thoroughly, which dilutes the dressing. Always taste as you dress; you can always add more dressing, but you can't remove it.

Yes, add 1 lb grilled and sliced chicken breast to each salad, or shred rotisserie chicken and toss it in with the lettuce before dressing. This turns it into a hearty lunch or light dinner.

Cover tightly and refrigerate for up to 5 days. The dressing will thicken; whisk in a splash of lemon juice, water, or olive oil to thin it back to a pourable consistency before using on a fresh salad.