Recipe:
2 medium garlic cloves
1 tablespoon anchovy (4-6 fillets)
2 tablespoons of freshly squeezed lemon juice, from one lemon
1 tablespoon Dijon mustard (I like the brand Maille)
1 tablespoon Worcestershire sauce
1-1/2 cup mayonnaise, best quality such as Hellmann’s Real
1 cup freshly grated Parmigiano-Reggiano cheese
1 egg yolk (optional)
2/4-3/4 teaspoon table salt
3/4 teaspoon black pepper
All right. So, today we’re making a Caesar salad. So, we got romaine lettuce. We have some breadrumbs. We have parmesano reano. We have two lemons. You probably only need one lemon. I’m just going to I just got enough to make it like multiple times. Um, we got mayonnaise. We got three things. Another one. And we finally got some Dijon mustard. wor wish sauce and we have some garlic. So today we’re going to make a fresh Caesar salad. So all this stuff here, you can make it multiple times. The amount I’m going to make is going to be two to four people. One egg yolk. So first thing we’re going to need two cloves of garlic. So we’re just going to actually open garlic. So we got two cloves. So, there is going to be olive oil in this recipe, but um you can put a little less olive oil. I don’t know the exact amount if you get anchovies with olive oil, but I’m just going to do the normal ones with water and sea salt. That way, we can add the olive oil as much as you want later. It’s not going to be kind of in the anchovi flavor already. And you’re going to need about six of these anchovi fillets. All right. All right. So, first we’re going to get the chef’s knife out and we’re going to cook um we’re going to cut up the garlic. I got kind of a bigger piece on this one, so I went for a smaller piece. You kind of want to have like two mediumsized pieces ideally. Um but you don’t want to put too much garlic. Garlic will be very overpowering. Um yeah. So, we’re just going to cut off the ends. This garlic’s a little old. Um and then we’re going to mince up the anchovies. So, just going to I like cutting it up just a little bit. All right, so next up we got the anchovies. And you’re going to want six fillets. Um, and then you’re going to mince them, too. Or you can just get anchovi paste. Um, I like just doing fresh anchovies or non anchovi paste and just making it myself. Um, of course, if you get actual anchovies, sometimes it’s not going to be like exact little fillets, so you can just kind of estimate. Kind of big anchovies already. I’m going to take one out. Break this up a little. That’s That’s more than enough right here. You’re just going to mince it up and turn into kind of a paste. I guess you could also blend this, too. All right, so we got the anchovi paste. And one thing I want to mention about kind of like salad dressings and stuff, this is kind of all to taste cuz just like a sauce, right? You don’t it’s not exact, but just kind of like a rough amount. All right, so next up, we need some lemon juice. Um, so we’re just going to juice the lemon. You don’t need that much, but honestly, using half a lemon is good enough. You just kind of just in case you like put extra. All right, so now is kind of the fun part. You’re going to start mixing everything together. So, first we’re going to put all the garlic we have we have. And then we’re going to put um and of course we did more than one teaspoon of anchovi paste, but just in case if you want more, you can have more. Then you’re going to need two teaspoon of fully squeezed lemon juice. So you make sure there’s no seeds or anything. And I would prefer just get fresh lemon juice. Don’t get like the ones you just like like the ones that are in like a fake lemon. Just get your own lemons and squeeze them if you can. A little more. Kind of doesn’t look that good right now, but come along a little bit. So, one teaspoon of Dijon mustard. I just like getting this brand. This is what like if you look it up all the companies say to get this brand just try to get like a high quality one because if you get kind of a cheap one it’s it’s not going to be that good. Also I realized I was saying teaspoon. I meant tablespoon. These are all tablespoons. So I have to fix that but little more. Then you’re going to need bit of worershire sauce. Interesting sound. A little more. All right, so we’re going to do two cups of mayonnaise. Um, you can do a little more if you want, but I think two cups is pretty good. You kind of just want to like eyeball it and see like proportions. If it seems off to you, it’s probably off. Once again, you’re going to mix it. This is also kind of a a test to kind of see the consistenc [Music] like like cake batter. Also can give it a little taste. Starting to taste more like Caesar salad. Thing you can do is I just bought another Caesar salad kind of pack mix. I had to buy this cuz they weren’t they didn’t have any dressing. Um, and then you can kind of like taste along to what like other companies would do and kind of taste test it and then just heat that recipe forever. Next up, we’re going to have the salt. You’re going to put about 34s of a teaspoon. And you want a lot of black pepper. Again, 3/4 of a teaspoon of black pepper, but it’s kind of hard unless if you have like fresh ground. So, just kind of put a lot in. All right. So, next thing you’re going to want half a cup to a cup of Parmesan cheese. Um, fresh grated. I do like extra cheese, so if you kind of want it a little more cheesy, I’d put a cup and a half. Um, we’re just going to grate this. I had another grater. I don’t know what happened to it. One thing to keep in mind also is you’re probably going to want to top it with parmesan. So if you really don’t want to overdo it, just keep in mind that you’re going to put some on top. So we’re going to add the parmesan in. And then last step, we’re going to get the egg. There are kind of multiple ways you can do it. I just like using my hand and kind of like sifting it out. I think it’s a lot easier. Just go like this back and forth. Make sure your hands are clean though. like back and forth, back and forth. Make sure it doesn’t pop. Although, we’re going to pop it over the add this in. And we’re just going to get a spoon. We’re going to mix it all up. Salad fork. We’re just going to kind of mix it all in. There you go. Salad dressing. Let’s give it a try. Tastes like a Caesar salad. And since you’re doing it for taste, you can also just like I’m adding more lemon juice. I’m going to add a little more Worcester Shire. And then probably some more Dijon mustard and anchovies and a lot more pepper. More Going to mix it up. It’s got a little more water now. Oh, shoot. It’s all over me. It’s all over the phone, too. It’s okay. See how it’s a little more runny? It’s less mayonnaise consistency. So, it’s not going to go like perfect right when you make it. You kind of just got to slowly do it to taste. Just do the base amount of stuff you need and then just add what you think is necessary. And then of course you can scale this recipe up and just make a lot more and then do it like once a month or like whenever you want it. And then there is the next step if you want to add croutons. I use like light mayonnaise and stuff to make a little healthier. But if you want to add croutons, go ahead. I recommend crushing them a little. I think when the salad is like I like really like kind of breadcrumbish sort of things. I think that’s when it’s like really good. If you did buy breadcrumbs, you can use a pan pot and just like [Music] and then like I said before, just put that amount you want kind of to taste. So [Applause] I guess they crush up. It’s fine. That’s probably good. And then you don’t want to add this if you’re going to store the salad. This is just when you’re make it. And then we’re going to get one clove of romaine lettuce. Um if you don’t want romaine, it just it’s just leaves. You can use whatever you want. Um we should cut off the ends too. The ends. Um and then just cut off all them. And make sure to pull them apart. Just give them a nice thorough wash. Wash off the leaves. Give it a nice wash. Get off all the dirt if there’s any. Get some paper towels. Let’s get some paper towels and just dry them off. Someone fall. Yeah, it did. Oops. All right. So, we’re just going to dry it all off. We’re ready to pop this into the the bowl. All right. So, we put it in. You can also like cut it in half if you want to. Kind of all about your preference, but I like cutting it into fourths. Um, and then you just toss it up in the dressing. Croutons already in there. This one’s going to be a little overdressed. I should have put And this one will be a little overdressed. Um, of course, we put more lettuce. Probably should put more lettuce in. I like a lot of dressing though on my salad, so looks good for me. So it looks good. I like a lot of dressing on my salad. So be good. Okay. And that’s it. That’s how you make it. So looks pretty good. Looks like a normal dressing. We can also compare it later to the other one I have over there. This one. So there it is. So the next step is we’re going to take some salad. And we’re not done yet. Um we’re going to put a bit of olive oil on top. Yeah. So, a bit of olive oil on top. Not all recipes do olive oil. Not all recipes do eggs. So, actually, you can take out the egg if you don’t want the egg, but I feel like the olive oil is like really good on I think kind of helps bring up the flavor. Shoot, I hit the light. Okay, so we’re going to grate some cheese too on top. The cool thing about the cheese grater is it actually like collects inside the thing. So you can like put some on and then you just put some on. It’s actually kind of off center a little. All right, that’s the final product. Looks pretty good, right? All right, so we have the real one here and then we also have the the Well, they’re both real, but this is like the store made one that I knit home make. So we’re going to try both. So we’re going to try a bit of the storeade one first. It’s really messy. So, we kind of have like a nice view in the background. See the leaves and stuff. Um, so there’s a salad. Let’s try it for the first time. It’s really good. Of course, if I don’t like it, I can like put some more lemon juice and just tweak it a bit and put it on. Honestly, comparing it to like the sauce from the store, I think mine tastes a lot better. Mine’s a lot stronger. This is just the more I think about it, just tastes like mayonnaise, this one. This is a really good salad, and I definitely recommend trying the recipe. Um, the thing is, I don’t know like the exact measurements, so I’m going to put it in the um I don’t know like the exact measurements, so I’m going to kind of like look at it and put it down in the um description below. Um but yeah, that’s my Caesar salad. And then if you don’t finish your salad, you can put it in the refrigerator for up to two days. Um, anywhere beyond that, I feel like the salad’s going to kind of be bad. It’s not that big of a portion, though. But it’s really good.
1 Comment
do the anchovies contain bones?