Guy's Caesar Salad:

Now, the slam and Caesar I was telling you about. Well here’s the key to that. We need to go shopping. Now a fresh egg and a little bit of the secret surprise—some anchovy paste. You don’t have anchovy paste, whole anchovy will work; it just takes a little bit more time to break it down into the dressing. So we got those two. Couple more key ingredients. One, some lemon, extra virgin olive oil, Worcestershire, and Dijon—I just love these bottles that makes it quick. There we go—and something to put it all together in, how about a mixing bowl and a whisk.

Now, one of the first pieces here is when we get after this garlic. I don’t need knife. I just pop it with the palm, and a garlic press. And I’m going to press the garlic, I could mince it but sometimes the mince tends to be a little bit bigger. And I’m looking for it really just crushing to get all those juice, all the flavor that come right out of the garlic.—alright, beautiful.

Into the garlic press you don’t have on of this, it’s an invaluable tool, one and two. Get every last bit of it. You know you can’t leave it. There we go, now onto little fresh egg, no shells please. Little Dijon, there we go. About a teaspoon of Worcestershire, little fresh lemon and we’re going to give this half of the lemon, about a half of the squeeze. So probably like a quarter. There we go. Excellent!

And last piece we got is some anchovy paste. I love working with anchovy paste because it makes it so easy for all the sauce to come together. Beautiful! Now with that whisk, oh, I want to put in a little black pepper. I’m going to heat the salad with some but I’d want it to put there. Beautiful!

Here’s the whisk. Now the whisk along with the drizzling in of the olive oil Look at that and you’re making your old Caesar dressing right here. And this going to be some of the most flavorful Caesar dressing because the flavors are going to work together but they’re also going to stand in their own individual flavor. There we go. Beautiful!

Heart of romaine work perfect, these have already been cleaned most of the way for us. What we’re going to do now, is just take off the bottom of the heart of this romaine. Put it in here and we’re going to do what I like to call “stalk style”. What does that mean? That means we’re going to just take off the bottom, line the stalks of lettuce up and pour the dressing right over the top.

Kind of too looks like it should work just fine, there we go. And we’ll just going to fan those out. Take a look at that. There we go, a couple more. Let’s go ahead and whisk this dressing back up and you know what?—just right over the top, excellent, excellent. Now, what’s going to tie that salad together? What do you need on all Caesar? You need to have yourself a little bit of fresh grated Reggiano Parmigiana right over the top of that.

Get on some of this Caesar, Crisp Caesar right there on that stalk.-