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Guy Fieri's Caesar Salad with Homemade Dressing | Guy's Big Bite | Food Network
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Guy Fieri’s Caesar Salad with Homemade Dressing | Guy’s Big Bite | Food Network



Homemade croutons and Caesar dressing will make you never go back to store-bought again! Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd.
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Caesar Salad with Homemade Dressing
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 4 to 6 servings

Ingredients

Caesar Dressing:
2 eggs, coddled (if desired) then separated and yolks reserved (see Cook’s Note)
2 tablespoons fresh lemon juice
2 to 3 dashes Worcestershire sauce
2 boneless anchovy fillets, minced
2 cloves garlic, minced
1 cup olive oil, canola oil or equivalent light salad oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

Croutons:
1/4 French baguette
3 tablespoons olive oil
1/2 cup shredded Parmesan
2 teaspoons fresh thyme leaves
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

Salad:
2 large heads romaine lettuce
1/3 cup grated Parmesan

Directions

Preheat the oven to 375 degrees F.

For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.

For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.

For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

Cook’s Note
To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.

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Guy Fieri’s Caesar Salad with Homemade Dressing | Guy’s Big Bite | Food Network

43 Comments

  7. Andrew Adkins

    I’m really hating the way food network is cutting these videos. I know they’re trying to keep them short and sweet, but leaving out information (like not showing the egg yolks) defeats the purpose

  12. Steve Logan

    Caesar salad is my fave, i'm shocked that guy eats it since it has eggs. I like fresh grated parm reggiano on my finished salad as well, very nice salad, should do one of these clips on a wedge salad, my 2nd fave salad

  13. Glamdolly

    They didn't show the egg yolks going into the salad dressing mix – the most important ingredient! These videos have been hacked to death.
    So cringey the way TV chefs insist on getting their untalented kids in on the action, and on the show. Did we really need to see 'Hunter' (poor kid) breaking croutons onto salad leaves? No.

  16. Heidi D

    Nice kitchen!
    I always use shaved parm right off the ol' wedge…
    You know, all these "chefs" say, "always use this or that". Then when THEY cheat…we notice.

  17. Matthew Palacio

    I would like to see Guy on a cooking competition like chopped champion or other championship cooking like all the other top chef's. Go on beat Bobby Flay Guy to compete 👏

  20. J. Mason

    Eureka is a cool town, there's a sweet hike up on a bluff above the harbor… when was Guy working there?

  21. Blu Dog

    Here you go folks, if you love a good rich awesome Caesar Dressing as much as I do…. You will absolutely love this one:

    1 Cup 'Egg Beaters', or you can use 3 eggs
    1 1/4 ounces crushed garlic
    3 1/2 ounces fresh grated good quality parmesan cheese
    2 2/3 TBS Red Wine Vinegar
    1 TBS fresh squeezed lemon juice (or some lemon juice out of the plastic lemon works too)
    1 TBS Salt
    1 TBS Pepper
    1 TBS Dry Mustard
    2 flats of Anchovies
    1 TBS Worcestshire Sauce
    1 1/2 Cups of Olive Oil
    3 TBS Fresh chopped Parsley
    —— Blend all ingredients well in a blender and chill —–
    (this makes 3 quarters of a tub full of a re-used margarine tub)

    No need to Thank me later, just enjoy the heck out of it. 🙂

  22. Dan R

    All you need is a $1 million kitchen, $10,000 worth of equipment a couple hundred dollars worth groceries and you can make a salad you can get for $5.99 at the grocery store made by somebody who already has all that stuff.

  30. stndrds79

    I really don’t believe these ppl cook anymore at home they have so much money they eat out or order in they don’t use their kitchens

  34. BirdSTL

    This was weird. Wherever he worked that made him make this dressing table side is absolutely, unequivocally wack. That’s horrible. Just imagine someone making your dressing in front of you when you just wanna eat.

    Secondly, just use a mortar and pestle, withcyo scraping over a fork, @ss; you caveman. GTFOH

  36. BirdSTL

    Guy’s fork over fork method to break down the anchovies is truly groundbreaking. Take notes ladies and gents. You are witnessing absolute greatness!!!!

  37. AO

    Mouth watering. Guy stuck to the original recipe. Looks so yummy 😋 😍.

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