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.
The crunchy salad leaves in a caesar salad are the perfect foil for one of the richest, most flavourful dressings in the world. And if you use chicken fat instead of oil, it increases the nutrition and taste of the dish even further. Toast the croutons in a frying pan instead of the oven, to save on energy, but if you've got the oven on anyway, bake them on a tray for six to 10 minutes, depending on the temperature the oven is set to. Tossing parmesan through the croutons while they're still hot and in the pan gives them a beautiful, grilled cheese aroma, too.
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