If you thought caesar salad couldn’t get any better, you’d be wrong. Use chicken fat scooped off the top of a stock or left over after a roast instead of oil to fry the croutons and to whisk into the dressing, and you’ll take this classic salad to a whole new level. Caesar salad is all about the umaminess of its dressing, in which parmesan, anchovies and Worcestershire sauce are mixed into an unctuous, egg-based emulsion to make the ultimate salad sauce. Add chicken fat to the mix, and you’ll turn up that umami dial to maximum, creating a remarkably delicious salad that may well have you swooning and groaning with pleasure.
