This is one of the sides that brings me right back to my humble days of early chef-dom - a very classical and very good Waldorf Salad.

Waldorf-Astoria Hotel c1899

A bit behind the salad history: Oscar Tschirky, maître d’hôtel at the Waldorf Hotel in NYC, is credited with creating this recipe in the 1890s, as well as many other recipes. Veal Oscar, anyone? I'll save that for another post.

The Waldorf Salad is simply apples, celery, and mayonnaise served on a lettuce leaf. But that’s where it all begins. Walnuts became a common addition years later, as did grapes and other dried fruit such as raisins, apricots, and sultanas. My friend Tony even opted to add the aforementioned and cut the mayo with good Greek yogurt, which is very refreshing and lighter than all mayo or a combo of mayo & unsweetened whipped cream.

Things have changed since the 1890s, so go ahead and put your own spin on the Waldorf; Oscar won’t mind. Use a culinary license, prepare it with apples and toasted nuts, cut the mayo, and even substitute it with today’s olive oil mayo, which I prefer. Serve some grilled chicken or shrimp on the side, and then you are talking about a healthy main dish.

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As the warm starts to heat up I turn to my go-to salad as a side for protein added ingredients directly from the grill. An impressive cool way to entertain!

I have been asked this question many times over the years regarding raw eggs as an ingredient in Caesar Dressing recipe. I say when in doubt, leave it out. So here are the facts...

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.

That being said, there are still state laws that forbid the use of raw eggs in restaurants, because of health risks, including higher risk to pregnant mothers.

There is an actual man named Caesar behind the legendary dressing name. Caesar Cardini was of Italian-Mexican decent. Talk about a melding of culinary and rich cultures. His recipe was destined for success.

It was in the 1920s when Caesar dreamed up the magic recipe that eventually took Hollywood by storm and linked his name forever to this popular salad combination. Basically, the chef made a salad and dressing with the only ingredients he had left on hand during a busy holiday.

Caesar's family carried on his recipe by bottling it as Cardini's for nearly fifty years before passing on the torch to a larger manufacturer.

Here is my no yolk dressing that may even fool the authentic Caesar Dressing diehard with a discriminating palate. With grilling season upon us, top that salad with grilled steak, chicken, or charred shrimp!

No Yolk Caesar Dressing | serving for 2

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With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic, or I really prefer 4 cloves of caramelized garlic ( Optional: 1 - 2 crushed anchovies) and a Tablespoon of Dijon mustard together, into the bottom of a large bowl. Add lemon juice from half a freshly squeezed lemon. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, the dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to a wooden bowl. Add dressing, and toss. Add freshly made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Top with optional anchovies, or serve on the side.

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