Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
published Aug 5, 2016
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Don’t let Caesar salad be the meal you reserve for restaurants and dinner at home. It’s fast to prepare and only has a few ingredients, which means it has the potential to become a completely blissful lunch. But it all comes down to how you pack it.
1. Use a large, wide container.
Before you even get to the ingredients, consider the container they’re packed in. When it comes to salad, we believe the very best option is a large, wide container. (Sorry, Mason jars.) The beauty of a big container is that the crisp romaine, eggs, and chicken don’t get smashed together, and it proves much easier for mixing everything together at lunchtime.
2. Add the Caesar dressing to the bottom.
Start packing your lunch salad by adding the Caesar dressing to the container first. Because of the order of ingredients, it will stay separate from the greens until the salad gets poured into a bowl or tossed together when you’re ready to eat.
3. Layer chicken, hard-boiled eggs, and Parmesan over the dressing.
Next, pack all the firm ingredients. This is the layer where you’ll add ingredients like chicken, hard-boiled eggs, anchovies, cheese, and other firm veggies. And as an added bonus, they’ll also soak up some of the robust flavor from the dressing.
4. Save the romaine for last.
No one wants a soggy salad for lunch. Whether you’re using romaine or another type of fresh and tender green, keep the lettuce crisp by making it the very last ingredient you add to your lunch container.
5. Keep croutons stored separately.
The big crunch factor of croutons is what makes them a must when packing a Caesar salad for lunch. When packed with the greens and stored in the fridge, croutons run the risk of turning soft and soggy. Avoid disappointment by storing croutons separately, and do not refrigerate them. Add them to your salad just before serving.
What’s your go-to to-go salad? Any tricks on how to pack it?
