How to Make Caesar Salad From SCRATCH | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a traditional Caesar salad from scratch, including homemade croutons, a classic emulsion dressing with Dijon mustard and egg yolks, and pan-seared shrimp and chicken.

From the video

Answers: How do you make a traditional Caesar salad from scratch?

• Caesar salad dressing
• Homemade croutons
• Emulsion dressing
• Pan-searing chicken and shrimp

Ingredients

• 1 loaf country bread
• 1 tbsp chopped garlic
• 2 tbsp chopped parsley
• 1/4 cup garlic olive oil
• 1/2 cup parmesan cheese
• 3-4 garlic cloves
• 2-3 anchovies
• 1 pinch kosher salt
• 2 tbsp Dijon mustard
• 2 egg yolks
• 1 cup lemon olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp white balsamic vinegar
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 6 shrimp
• 6 chicken tenderloins
• 3 1/2 heads romaine lettuce

What it concludes

• Cutting croutons from country bread the day before makes them less soft for toasting.
• Using a fork and salt helps mash garlic and anchovies into a fine paste for the dressing.
• Dijon mustard and egg yolks act as a binding agent for the emulsion dressing.
• Pouring oil slowly while whisking prevents the emulsion dressing from breaking.
• Adding water thins out the dressing if it becomes too thick.
• Coating lettuce in dressing first, followed by parmesan cheese and then croutons, prevents cheese clumping and croutons from getting soggy.