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CAESAR SALAD - How to make CLASSIC CAESAR SALAD demonstration
In American Recipes

CAESAR SALAD – How to make CLASSIC CAESAR SALAD demonstration



The Planet’s most famous salad “CAESAR SALAD”…Caesar Cardini, an Italian restaurateur, created this spectacular salad using freshly chilled romaine lettuce tossed in a dressing that keeps people wanting more & more!! Learn how to make by clicking on “SHOW MORE” below for recipe…

Video link for making CROUTONS… https://youtu.be/UgG7RZ7f32c

CAESAR SALAD

12 cups Romaine Lettuce (1- 2 large lettuce head), rinsed, drained, pat dry & chilled in refrigerator
1/2 cup olive oil
1 tablespoon mayonnaise or one large egg yoke
1 teaspoon dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 anchovies, packed in oil
1 teaspoon Worcestershire sauce
1/2 cup parmesan cheese, freshly grated (extra shavings for topping salad)
1 teaspoon coarse salt
1 teaspoon freshly cracked black pepper
1-2 cups croutons

1. In a large glass or wooden bowl add garlic and anchovies. Using the back of a fork mash ingredients into a fine past. Add mayonnaise (or egg yoke), mustard and Worcestershire sauce. Whisk well. Add fresh lemon juice. Whisk well. Continue whisking while slowly adding olive oil in a thin stream. Add freshly grated parmesan cheese. Whisk well. Set aside.

2. Remove chilled romaine lettuce from refrigerator and cut into bite size pieces. Add directly into large bowl with dressing. Toss well. Add croutons, salt and cracked pepper. Toss until croutons are coated with dressing.

Immediately serve salad on plates or bowls. Top salad with shaving of parmesan cheese (vegetable peeler works best to make shaving of cheese) and/or more crouton, if desired.

ENJOY!!

-Deronda 🙂

#food #salad #caesar #recipe #homemade #video

32 Comments

  2. Lila & My Dog Scruffy

    Hi Deronda. Your Caesar salad looks so delicious. Fresh black pepper, fresh Parmesan and croutons. Beautiful salad. Thanks for sharing. 🙂

  6. sweetp1015

    Oh as soon as I seen this I had to run to my kitchen to recreate it.
    I didn't have every ingredient so I found substitutes. Thought I would share the things I subbed because it did come out great. I didn't have anchovies so I used fish sauce. I used lime juice instead of lemon juice. I did use the mayonnaise. I think that was the only things I changed. Did everything else just the same & oh man it was delish.

  7. Cooking Green Bastard Style

    Fantastic demonstration of making a classic Caesar Salad. I've been making basically the same thing for the last 25 years. The only difference with mine is, I use egg yolk, anchovies paste, and a teak bowl. The anchovies paste is nice because you can reseal it and use the remainder later on. Not too many people use the Worcestershire sauce , I do, and it is great to see you doing it too.
    Rock On!!! GB

  8. Jason Bell

    Looks awesome!!! Hey, Deronda, have you tried a grilled caesar? Usually, they just throw a whole romaine heart on the grill to blacken it a bit on the outside. It tastes SOOOO incredible.

  9. azulvioleta

    Fabulous! amazing Deronda! I was going to leave out the anchovies but you make it looked so so jummmmmmy that is worth the try, congrats.

  10. 60plus&lovinglife🐕

    Oh my Deronda, that looked soooo good, Lol, I love, love, love Caesar salad an you had a fresh bunch of lettuce i know that was delicious! thanks for sharing, i also like cobb salad your video for that was good too, although i had to omit the avocado don't like it. 😊

  11. Marti Greene

    I'm late to the party, but found your channel and subscribed! Caesar is my family's favorite kind of salad, and bottled dressings just don't cut it. Now I can make it at home and skip the $4 to get it on the side at our favorite Italian restaurant! The only thing I'll have a problem with is the anchovies. 😝 Can't wait to try some of your delicious looking recipes!

  20. Sonya M. Saez

    Hi Deronda.  I just made this salad and OMG delicious. No more jar Caesar Salad dressing in a jar.  I am hooked.  I ate the whole bowl by myself.  You make it look easy with the anchovies and garlic smashing into a paste. Lol, it took me a minute, but I will be making this all the time now.  Thanks for sharing

  22. vilko skorlich

    Recently we learned something about the Caesar salad, which is one of the best salads on the planet. This classic was invented somewhere we never would have guessed: Mexico.
    Legend has it that Italian-American restaurateur Caesar Cardini invented the salad in 1924 in Tijuana, Mexico.
    What's Cooking America says the original recipe included "romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce." Supposedly Cardini's brother, Alex, came to Tijuana in 1926 and added anchovies to the salad. He called his version the "Aviator's salad." What's Cooking America says that this version was so well-received that it became the standard and was renamed the "Caesar salad."

  23. JabrieL

    SSSSSSSSSHHHHHHIIIIIIIIIIIIIIIIIIIIIZZZZAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!!

  24. THE CONCIERGE RECOMMENDS

    Your version is very crisp and clean… When visiting Cabo I went to a tiny little restaurant and met a 90 year old man who worked at Caesar's restaurant way back in the 1930 and '40's and knew the original recipe and made the salad tableside for us with his shaking hands … your version is very similar except for the coddled egg he had added which some people do not like… and last time I checked the Cardini's bottled Caesar dressing had way too much egg in it anyways… BRAVO to you!!!

  26. Don Bobyn

    mmmmm. BUT. Huge mistake…must FIRST put the cut/shredded lettuce into a TEAK/WOOD salad bowl (not glass) ..THEN…add the dressing TO the lettuce whilst turning the wood bowl occas'lly. Then cheese. Then croutons last. The KEY is the wood bowl. Jus sayin

  27. Don Bobyn

    oh…PLUS a smidge of REAL bacon bits, not much, as it can over-power all other ingredients. And, for God's sake to YTubers out there…do NOT add chopped-up hard-boiled egg, as the sulfur overpowers.

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