Ep 41. Grilled Caesar Salad from the Wood Fired Oven
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- Опубліковано 29 вер 2024
- Grilled Caesar Salad it’s very quick to make, either as an appetizer, or while you’re resting a cut of meat. Once you have all the components assembled, the Caesar dressing, the croutons, the lettuce, and some parmesan cheese, it’s very quick to make, either as an appetizer, or while you’re resting a cut of meat.
Caesar Dressing
4 large garlic cloves
4 anchovy fillets
some salt
2 egg yolks
3 tbsp lemon juice
1 tbsp Dijon mustard
½ cup Extra Virgin Olive oil for flavour
½ cup Vegetable oil for lightness
1 cup finely grated Parmesan cheese
Freshly cracked black pepper
Croutons
Some slices of good quality sourdough bread, preferably a day or two old, and a bit stale, and cut or tear them into cubes.
Garlic Confit infused olive oil (Or mix in some grated garlic with some Extra Virgin Olive oil, and some black pepper)
2 heads of Romain lettuce
A chuck of good quality Parmesan cheese
The wine is a Château de Tracy 2022 Pouilly-Fumé
The food is amazing - as always - but can we talk about the production quality/filmography - just spectacular. And the audio too!
I totally agree, it is almost better than standing besides the oven and watching,… almost…
As always, your generous feedback is always appreciated. More to come.
Top notch for sure.
Simply beautiful and as inspirational as ever. Just when I thought I had cooked or seen everything possible from a wood fired oven. You make a salad at 400 f OK!! Completely fantastic, thank you.
Many thanks. More to come.
Yet another amazing idea from the wood oven!! I cant wait to build mine.
Thank you
When I first saw the title. I thought this guy will put anything in that oven.
But as usual my Caesar salad will be better and I've got to try a grilled Caesar salad😊
Thanks so much
Luxury, you promised me spare ribs 😅😅
They're on the list
@@TheWoodFiredOvenChef 😀
😍
Thanks
Love these videos - the Chateau de Tracy Puilly Fume is a great choice!! ❤
Yeh I was just looking for it online but can't find a retailer where I live 😥
Very nice wine!
Thanks you all. Yes, it's not easy to find, but worth the trouble. More to come. Clive
Absolutely amazing, sure beats the Caesar salads I have been making, time to change things up! Thanks so very much for your posts
Many thanks
Where is truffle? Early Retirement? Needs to put in work for those treats.
Looks great thank you. However, which side of the blade is not flat?
Very droll
Caesar Dressing:
The Caesar dressing seems to have a flavorful combination of ingredients that would give the salad a rich and tangy taste. The use of garlic, anchovy fillets, lemon juice, Dijon mustard, and a blend of Extra Virgin Olive oil and vegetable oil creates a balanced and creamy dressing. The addition of finely grated Parmesan cheese and freshly cracked black pepper adds depth to the flavors.
Croutons:
Using good quality sourdough bread for croutons is a great choice, as it adds texture and flavor to the salad. Infusing garlic confit olive oil or mixing grated garlic with Extra Virgin Olive oil enhances the croutons' taste and aroma. The use of slightly stale bread ensures the croutons hold up well in the salad.
Lettuce:
Romaine lettuce is a classic choice for Caesar Salad due to its crisp texture and mild flavor. Grilling the lettuce adds a smoky dimension to the dish, which can be a unique twist. Grilling also slightly wilts the lettuce, making it more tender while maintaining its freshness.
Parmesan Cheese:
Using good quality Parmesan cheese is essential for a rich and savory taste. The recipe suggests using finely grated Parmesan cheese, which will likely blend seamlessly with the dressing and other ingredients.
Wine Pairing:
The Château de Tracy 2022 Pouilly-Fumé wine pairing complements the dish well. Pouilly-Fumé is known for its Sauvignon Blanc grapes, which can offer a crisp and fruity contrast to the savory elements of the salad.
Overall, the recipe appears to offer a creative and slightly elevated take on the classic Caesar Salad. Grilling the lettuce and infusing the croutons with garlic-infused olive oil add depth and complexity to the flavors. It's an excellent choice for a quick and satisfying appetizer or a side dish, especially during grilling sessions or when looking to pair it with a refreshing glass of wine.
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Wow this looks absolutely delicious! And I would have never thought of grilling the lettuce! Thank you so much, Clive!! I looooooove your videos! They are so inspiring! 🥰🥰🥰💖💖💖💖💖
Thanks so much
I rarely comment on a channel on youtube. The dishes look great and the music is so relaxing. Sometimes when I am stressed I just look at your videos. You have a great talent. Thank you for the nice videos.
Thank you so much. More to come.
Keep ‘em coming Clive!!!
More to come !
I am a big fan. I would love to know your personal bio. I have my guesses. :)
Wow! I would've never thought about charring lettuce for making a salad, and the way you served it with dressing on the plate then a whole half of head like that was just so novel to me. Definitely will have to remember this one, on the occasions that I use my wood oven for things other than pizza. Your dressing is spectacular looking.
Thanks so much
This inspired me to grill some napa cabbage prior to making kimchi, turned out fantastic. Adds an extra dimension!
Great suggestion, thank you
Clive could you please convert your cup measures to metric. Would be much appreciated.
How far I can go🤣
I’m on you, go for it🤣
😄
This is great! I do a grilled” Wedge” similar to this grilled romaine on a Kamado. Homemade dressing, crispy bacon etc. fabulous side dish
Thank you!
what an extraordinary idea to have a romaine lettuce on a Tuscan grill. This looks so elegant and delicious. What was the temperature for this episode? Thanks.
Thanks so much. I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. The embers will bring the heat up quite a bit, rather like cooking over a BBQ. But when you're cooking something quickly you should reply a lot on instinct. More to come. Clive
I’ve recently had a beautiful pizza oven built. Your channel has educated, inspired and excited me to leverage it in ways I hadn’t imagined and incorporate into my weekly food menu. Thank you for the guidance and please keep these exceptional videos coming!
Thanks for getting in touch. I’m excited to hear about your new oven. Glad you enjoyed the videos and really appreciate the feedback. More to come. Clive
Love your work mate but please look into how vegetable oil is produced. Very bad for you
Thank you, I will
Woud like to know what is in your jar of garlic confit oil? Did I see pickles?
No pickles. If you watch episode 25 I explain everything I use to make garlic confit. Thanks, Clive
Thank you for including the wine name in your video description
You're welcome
Gracias a Caesar Cardini, Inventor in Tijuana Baja California, Mexico
Thank you!
Where do you get eggs with such bright yolks like that in Los Angeles?
The farmers market
Thank you for your amazing videos! They an inspiration for me to use my pizza oven.
🇿🇦
Thanks so much, more to come
Another one for the ‘must make’ list!
Thanks
Dear twfoc, is it possible to cook paella in a wood fired oven?
I have had many a debate about Paella, and you certainly can make it in the wood oven, compared to the traditional way over a ring burner. But I would offer these thoughts.
Paella needs an even heat, so it’s probably best to make it using the retained heat in your oven, when the temperature is more consistent across the dome and the floor. If you make it while you have a fire, you’re going to have to move it constantly because of the differences in temperature. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C.
The first stage, when you’re cooking your meats, onions, vegetables, and other ingredients, requires that you are constantly stirring. That would require you frequently pull the pan in and out of the oven to stir and rotate so it cooks evenly.
The second stage of a Paella is adding the rice and stock, when you’re supposed to bring the mixture to a boil, reduce the heat, and not stir the mixture going forward. It’s hard to do that if you have a fire in the oven and you’ll need to constantly rotate the pan, so it gets an even heat. And when adding the stock, and moving the pan, you should be careful not to get any liquid on the oven floor.
I love Paella, and have made it many times, including in the wood oven. But if I was presented the choice between a wood oven, and a ring burner, I would choose the latter.
If you give it a try please let me know how it went.
Amazing as always Clive! Great wine too!
Thanks so much. More to come.
I’ve never had the urge to try an anchovies before , but this video has me rethinking that! 🤔 Thank you Clive for another amazing video! Nice wine by the way! Cheers
You cannot make good Caesar without anchovies
Thanks so much. More to come.
I find it so difficult (over here) to find that tuscon grill you are using...... All I see are bbq's and grill plates for the tuscon car lol.
Do you maybe have some links for that grill?
Not sure where "over here" is, but the grill I use The Cast Iron Tuscan Grill is by Steven Raichlen.
@@TheWoodFiredOvenChef in the Netherlands
@@TheWoodFiredOvenChef ah wait, maybe bc of a typo.... Tuscon/Tuscan ;)
I will look for it, thanks
Have never seen anything like this before. A real treat! Thank you!
Glad you enjoyed it! Thank you
niiiiiiiiiiiiiiiiiiiiiice Clive! keep up the next level work mate!
Cheers! More to come.
Awsome! Woodfired is always the best!
Thanks
My wife would like you to run for president.
😂 I appreciate the thought, but I lack the birthright. More to come. Clive
Looks amazing, as usual. Thanks!
Many thanks
Excelente
Thank you
My mouth is watering.
🤤
👍🏼
legend. 👏👏👏.... respect n salute
Cheers!
Love watching you cook!
Thanks so much. More to come. Clive
Can you replace the egg yolk with something else?
Lidia Bastianich has a Caesar dressing recipe using a hard boiled egg yolk.
I've tried it and it's just as good.
You can leave out the yolks and maybe add a little extra mustard dressing so there's still something to help emulsify the ingredients.
Finally! New video!
More to come!
That looks so good! I bet it was yummy!
Thanks Ronnie
Do you chill the romaine or serve it warm out of oven?
Serve it warm from the oven
@@TheWoodFiredOvenChef thanks. Love the idea, going to try it this weekend with some guests!
Just incredible.
Many thanks
Alright Clive, I love a Caesar salad but have never tried to make one from scratch, but now I gotta give a shot. So I assume you eat it with a knife and fork? That's high class, like Mr. Pitt eating his Snickers with a knife and fork.
You could use your fingers if you don't mind the mess 😄
Incredible as always Clive. I was so happy to see this new batch of videos and watched the whole batch today. All the recipes looked fantastic, including this one. I partially understand the time and effort it takes to produce videos of this caliber and I want you to know that it is truly appreciated. Even the theme music perfect - it relaxes me without ever getting in the way.
Thanks so much for your generous comment. More to come. Clive
Awesome Clive as always, when you watch other channels like yours you stand out streets ahead my friend. Top job ❤🔥🔥🔥
Many thanks
I am sure many didn't like anchovies but love caesar dressing. But now they know :)
👍🏼
Stunning!
Thank you! 😊
My favorite channel, l have all his videos saved
Many thanks
Wow. I want to eat that. Looks crazy good.
It was! More to come.
Great dish in a unique presentation
Many thanks
Fantastic, as usual. 😊
Thanks again!
Looks delicious
Thanks