Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
20 ratings with an average rating of 4 out of 5 stars
20
1 hour 40 minutes (including 1 hour’s chilling)
Updated Oct. 12, 2023
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In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine.
Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.
I love practically every Kay Chun recipe, and I can't wait to make this one in mid-summer with home-grown or farmer's market tomatoes. My only disagreement with this recipe is her advice to refrigerate the tomatoes. The best tomatoes never see the light of a fridge. Ever.
I'll add the olive oil to the dressing last, and adjust as necessary. A good olive oil will add a lot of flavor. I'm going to cut the sugar and use a bit of balsamic glaze for a bit of sweet tang.
Pretty good, used mirin instead of sugar, plenty sweet and it added a certain something overall
I would not refrigerate the tomatoes. Ever.
Nice Skipped olive oil, seemed unnecessary and oily.
I haven’t made this yet, but I would substitute coconut aminos for half of the soy sauce. It’s slightly sweet and less salty.
I'd actually go with tarragon. It has the same licorice like flavor as basil with a somewhat minty finish and is very fragrant. I think it's the closest you can come to basil without it being basil. It is a bit stronger than basil though so I'd add minimally to start and just keep tasting and adding as you go.
While I admire the convictions to never refrigerate tomatoes (ever!), I do it all the time and nothing bad has happened. Ever!
I'm looking forward to making this, especially when ripe tomatoes are available at the farmers market. I'm inclined to add toasted sesame seeds for flavor and an added protein boost. Thoughts?
This was the blandest salad dressing I have ever tasted. I had to add additional garlic, brown sugar, sesame oil, red wine vinegar, molasses, ginger and oyster sauce to make it come alive. C’mon Melissa, you can do better.
Really disliked this. A greasy mess that tasted way too much like soy sauce.
I halved all the ingredients, added a splash of rice vinegar like another person suggested, and poured the vinaigrette over two seared chicken breasts, broccoli, and sliced onion on cast iron, then into a 400-degree oven. Added sesame seeds to serve. Delish.
Added hot Dijon, 2 omitted olive oil, add maple syrup, 1 TB sugar
I’m glad to read other reviews that disliked the dressing. After following the recipe exactly, it was so oily and bland that I tried multiple ways to improve it (red chili flakes, green onion tops) and eventually tossed it out. We used a balsamic vinaigrette instead and it was lovely.
I liked the flavor of this but agree that it’s too oily so I may cut back on the olive oil next time. I think the sesame oil is needed. It’s a nice change from a the traditional tomato salad I eat all summer
Took the dish to a gathering of old friends. They loved the tomatoes. They were greenhouse on-the-vine and a box of plumbing tomatoes not garden grown? They said the tomatoes tasted very good and asked about the recipe.
Bulked it up by serving over spinach and arugula - great summer meal.
Used the recipe as a suggestion and adjusted amounts according to tomatoes’ sweetness and acidity. Delicious! I want to put this on everything like a bruschetta or on rice or pasta. Might add a little chili crisp or something for a little heat!
I made half the recipe for myself and it was awesome. I used frozen basil instead of fresh as that’s all I have on hand
I’ve never seen tomatoes eaten up so fast! The dressing is light and tasty and would go well on a lettuce-based salad. I’m going to make a big batch to have on hand.
I liked this! It worked even with not terribly in season cherry tomatoes. I added a little rice vinegar to bump up the flavor a bit. I served it over silken tofu with rice on the side like another NYT cooking recipe I made recently.
I’ve made this 3 times so far, exactly as written. The 1st time I needed to make a salad for a potluck where the host has a medical condition requiring him to avoid greens. After that, I was responding to requests to make it again & again! The most recent time was a Hanukkah party…so no summer tomatoes. But mixing 3 or 4 kinds of tomatoes & leaving them on the counter for a few days prior to making the salad—we didn’t miss summer at all! Add lemon to leftover dressing for green salads.
My go-to tomato recipe all summer long. Truly just a love story between warm, sun ripened tomatoes and sesame oil.
Very strong soy sauce flavor. I added a little brown sugar as someone else suggested, some rice vinegar, more garlic, more sesame oil. We still liked it.
Not my favorite because sesame oil flavor was too dominant.
I made a very scaled down version with 1/2 pint of cherry tomatoes from my CSA, combined with 1 tbsp olive oil, 1 tsp cider vinegar, 1/2 tsp soy sauce, 1/2 tsp sesame oil, a dab of minced garlic & a pinch of sugar, lots of basil because my garden is exploding with it. I loved the flavors and it wasn’t too oily or salty. I usually cut way back on the amount of oil & salt/soy sauce called for by NYTimes salad recipes and it’s rarely the wrong move.
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