Pungent, salty, and bright, the caesar salad at Zuni Cafe — a much-lauded San Francisco restaurant — is an absolute must-order dish and my desert-island salad. Add the dressing to ribboned asparagus, and it's near unbeatable.
Unlike whole asparagus spears, ribboned asparagus is very delicate in texture, so make certain to dress the salad shortly before serving, as the acid will soften the ribbons. Feel free to add crispy croutons or extra whole anchovies to the salad, though I find it pretty much perfect as is.

After hearing about the feat, the first thought that came to mind was, "What flavor is it, and who's eating it?" In case the color doesn't give it away, it's chocolate — but if you're hoping for a hunk, then you're out of luck. The lolly will be on display for the next couple days, only to be disposed of by a local recycling company thereafter. I love the idea of oversized food, but I always wish there was a way to put the food to practical use!





