The Rib N Reef Steakhouse is proud to share is Famous Caesar Salad Recipe. Nous sommes fiers de vous partager la recette de notre fameuse salade césar.
The hidden ingredient is the wood shavings of a salad bowl having not been washed for years and voila, toot sweet, pip pip, Bob’s your uncle ! Mmmm Mmmm Gooooood!!!
Andrew Rudy Galindo but two are allergic to anchovies, one doesn’t like garlic, the other doesn’t like mustard and the rest are drunk and keep asking when the salad is going to be ready.
@@alexvids9232 it sadly really is though. Bunch of corruption/crime and bad infrastructure. Rather get 98% as authentic food in San Diego then go there just for a meal.
While I’m not a fan of anchovy I love a hint of it in my Ceaser salad. It’s a must. More and more places don’t add anchovy, which is a crime punishable by flogging in the town hall.
I remember a co worker would order chicken Caesar salad almost everyday for a shift meal until she saw one the cooks putting in the anchovies and then she thought it was one of the grossest things on the menu lol. People can be weird and stupid lol.
The secret ingredient to this dish are the small fragments of metal and wood removed from all that bull$@#! grinding. Not to mention the hard lemon seed he added to the salad at 5:21 that would crack a tooth of anybody that bites it.
Capers are great, but they rarely show up in proper Caesar salad recipes. Still, homeboy just dropped an entire jars worth in this one salad! That man loves his capers.
Yea...they go ridiculously overboard with the amount of Capers....never seen so much used in any dish ever..let alone a salad...dressing must have a strong vinegar taste..
I'm always surprised when people become such exacting purists when it comes to the Caesar salad. Every ingredient used in this presentation would have been familiar to Caesar Cardini, the inventor of this salad, and the fact remains that its true original list of ingredients and proportions remain a mystery. We can start getting outraged when people start adding banana chunks or alfalfa to the Caesar, but there's nothing at all to complain about with the one presented in this video. This was a masterful presentation and I would eat this salad here any time.
@@danharrity9406 Caesar Cardini would literally bring a table out with all of the ingredients and make it in front of the customer... How would his ingredients be a mystery?
CAESAR’S RESTAURANT THE ORIGINAL CAESAR’S SALAD RECIPE SERVES TWO. 1 head crisp romaine lettuce 3/4 cup extra virgin olive oil 1 teaspoon Worcestershire sauce 1/4 tablespoon Dijon mustard 1 clove crushed garlic Coddled egg (Boil for 30 seconds to 2 minutes. Let cool) 1 lime, juiced Fresh ground black pepper 1/4 cup grated Parmesan cheese 4 sliced baguette oven baked garlic croutons 6 Anchovy filets Clean lettuce thoroughly and refrigerate until crisp, at least 1 hour or more. In a wooden bowl combine, mustard, anchovies, garlic, black pepper and part of the grated parmesan, whisk with a wooden paddle until it forms a paste. Once cooled crack the egg and whisk yolk into dressing until thoroughly blended. Add olive oil slowly. Add whole romaine lettuce leaves and gently roll them into the dressing. Serve on a platter and add the rest of the grated cheese, croutons, fresh ground pepper and salt to taste.
HI MOM! Anchovies were not in the original, they were added by the creator's brother. Been watching Caesar salad vids all day, feel like Neo learning Kung Fu.
Not only they are adding extra ingredients but they are acting like they are the inventors of the cesar salad... The cesar salad origanly came from tijuana mexico A chef under the of name cesar
"It's a must all the staff learn the double fork,double spoon technique..." it should also be a must that the owner learn how to say Worsteshire correctly and not butcher it saying Worst a shire. LOL
Where was the Dijon mustard, and also no tobasco should be used . Also it’s nice to put Parmesan in the sauce and mix it. Also should not use vinegar or capers.
@@donovancollins4752 It isn't white washed. The salad may have originated in Mexico, but it was created by an Italian, someone who was caucasian. Caesar Cardini for whom the salad is named after, since he invented it, was born in Italy.
A PINCH (OR A PUNCH) OF Italian FRESH PARSLEY and (of Course) the requisite foodie "come shot" of somebody actually tasting the beautiful Ceasar Salad ! Otherwise your presentation is perfect.
It’s amazing that those ingredients all come together. I love Caesar dressing but most of those ingredients are disgusting in my eyes. I actually didn’t know that capers go into Caesar. Is that typical?
I don't add capers. Caesar dressing is a balancing act. The anchovies bring salt & flavor. Crushed, you hardly notice them. Canned anchovies (2oz) are packed in oil, and that oil brings texture. The lemon juice is essential to balance the anchovies' fishiness. Garlic adds aroma. The olive oil brings a shimmery, buttery note (make sure you use fresh olive oil). Parmesan reggiano binds the dressing, making it whole.
@@dabanjo I don’t remember ever commenting on this video, but the only ingredients I don’t like are anchovies and capers, so I guess I’m not sure why I said they all were disgusting in my eyes. I do know that anchovies are in every single Caesar dressing recipe, plus they’re all crushed up, so they don’t bother me. On the other hand, I never would have thought that capers would ever go into a Caesar dressing. The guy said “next step…obviously the capers.” as if it’s just a well known fact that capers go into Caesar dressings.
