Lunchtime Caesar Salad, Revisited

It takes just a couple of tweaks to convert the classic—and not particularly nutritious—Caesar salad into Food Matters fare. The meat is optional here; you could also toss the salad with a cup or so of cannellini beans. Lightly cooked vegetables, like asparagus, string beans, or mushrooms, are all welcome additions to, or substitutions for, the zucchini.

1 or 2 chicken breasts, or ½ pound peeled shrimp (optional)

Salt and freshly ground black pepper

5 to 6 tablespoons olive oil

1 clove garlic, halved

2 eggs or ¹/₃ cup soft silken tofu

2 tablespoons freshly squeezed lemon juice

1 or 2 minced anchovies, or to taste (optional)

Dash of Worcestershire sauce

1 medium zucchini or 2 small zucchinis, grated and squeezed dry in a clean towel

1 large head romaine lettuce, torn into pieces

Croutons

½ cup freshly grated Parmesan cheese

1 If you’re serving the salad with chicken or shrimp, heat a charcoal or gas grill or the broiler and adjust the rack about 4 inches from the heat source. Sprinkle the chicken or shrimp with salt and pepper and coat the pieces with a tablespoon of the olive oil. When the grill or broiler is hot, grill the chicken or shrimp, turning as needed, until browned outside and just opaque inside, 6 to 8 minutes for the chicken or about 3 minutes for the shrimp. Remove from the heat and set aside. (If you’re not using chicken or shrimp, skip to Step 2.)

2 Rub the inside of a large salad bowl with the garlic clove, then discard the clove. Bring a small pot of water to a boil and cook the eggs in the boiling water for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell. (If you’re using the tofu, simply put it into the bowl.)

3 Whisk the eggs or tofu, gradually adding the lemon juice and then the olive oil, beating all the while. Whisk in the anchovies if you’re using them (mashing them a bit), and the Worcestershire sauce. Taste and add salt if needed and plenty of pepper. Toss well with the zucchini and lettuce; top with the croutons, Parmesan, and chicken or shrimp if using it, then toss again at the table and serve.