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You can grab the recipes here.

We gathered our ingredients together for a brief moment before getting started.  It looks like a lot of food and, well, it sort of is.  We ended up eating on this for 3 days.

Alton looks quite happy to be backed up by a cup of mayo   We are sad to report that, apparently, you can no longer buy these Alton Brown branded ones, but there are other companies making similar products.

Jill dices up the red delicious.  We couldn’t find ginger golds so we used fuji apples in their stead.

All the ingredients (well, we forgot the celery for this picture) are ready to go.

Service! Skeptical about the taste?  We were too. Curry powder?  Really?

Alas, we are happy to report that the end result is delicious.  We all took a few bites of the “traditional recipe” salad before adding all the extras, and it tasted classically yummy, but this punched up version is fantastic as well.

See you next time and keep cooking!

The above is part two, make sure to catch part one also!

Heeding AB’s advice well, we made sure to prepare our own croutons.  It even helped us save money because we bought day-old bread from the discount rack at the grocery store.

We really wish we could put the smell of these golden bread cubes of awesome here on the internet, but sadly we cannot.  Maybe web 4.0.

We know that AB prepares this with just the smaller, whole leaves from the heart of the head, but we opted to be more economical and used more of the lettuce.

Jill bought Peter this gorgeous pepper mill for his birthday last year.  It has been pressed into good use nearly every day since

After adding the juice of a lemon and three shots of Lea & Perrins, we threw caution to the wind and proceeded with the coddled eggs (boiled for a minute and then shocked in ice water) and we’re glad we did – the end result was amazing.

Note: Traditional caesar salad does not actually feature anchovies, a popular misconception, because Worchestershire contains anchovies.

Since this was our dinner, we added some seared and roasted chicken, which itself was liberally coated with the garlic that was strained from the oil during the making of the croutons.

Now is the time for brutal honesty, kids.  We think this is one of the best caesar salads we’ve ever had, second only to table-side prepared caesars at fancy-pants restaurants.  And the kicker?  It’s easy. Get in your kitchen and make one of these this week!

See you next time and keep cooking!