Eric Ripert gives Caesar salad a French twist: The gratin treatment

I found only one thing to quibble with in Ripert’s recipe, and that was his assertion that the dish must be eaten as soon as possible after it comes out from under the broiler. Sure, it was stellar that way, but I had several halves leftover, and for a couple of days I chopped it up and used it as the base of another salad, cold and with the cheese congealed. It wasn’t the same, but it was great, simply great.