If you’re a fan of a classic Caesar salad and are looking for a way to elevate this traditional dish, Katie Lee Biegel has just the tip for you. On her social media, the celebrity chef shared a simple yet impactful one-ingredient upgrade that transforms the already delicious Caesar salad into an even more delectable treat. The secret? A fresh sprinkle of grated salt-cured egg yolks over the top of the salad.

Regarded as a “vegetarian’s answer to anchovies,” these finely grated yolks add a rich umami flavor and delicate texture that is hard to resist. Salt-cured egg yolks are made by curing raw yolks in a mixture of salt and sugar until they are solid enough to grate. They impart a unique savory depth that perfectly complements the creamy dressing, crisp lettuce, and crunchy croutons of a classic Caesar salad.

The process of making salt-cured egg yolks is straightforward but requires some time for curing. Once ready, they can be stored in the refrigerator and used on a variety of dishes, much like a hard cheese. Katie Lee Biegel suggests using them not only on salads but as a finishing touch on pastas and even soups.

Implementing this one-ingredient hack will surely impress your dinner guests and transform your Caesar salad into an elegant and memorable dish. It’s an excellent example of how one small alteration can make a significant impact on your culinary creations, reflecting Katie Lee Biegel’s clever approach to cooking. So grab some eggs, set aside some time for curing, and get ready to enjoy what might just be your best Caesar salad yet!