I can’t thank you enough for this recipe. I made this for dinner tonight and my boyfriend said that it is literally the most delicious salad he has ever had. He complimented on it 3 times while eating. Huge win
i’m afraid to make this dressing for 2 reasons: 1) my family will always want me to make it over and over 2) i’ll never be able to go back to the crappy dressing at most restaurants meaning i’ll have to carry around a tiny bottle of homemade dressing with me in case i decide to order a caesar salad
yeah I like store-bought ceasar dressing so I'm afraid to make it myself. It's the same thing that happened to me with store bought onion dip, now I can't stand the stuff.
for the first reason you could just make it at one of your friends house it could be fun as well like for example me and my friends made a cake once, the second one doesn’t seem that bad tbh but i can see how it could become annoying hope this helps :)
I'm going to note that this is definitely life changing. I have a recipe for Caesar dressing that's close to this one, but a bit faster to make (it uses mayonnaise instead of raw egg yolks) and now I can't ever eat storebought again.
Me: *buying fifteen bags of pre made croutons at the grocery store* Stranger: “What are you doing?” Me: “Trying to get spanked by an internet famous chef.”
I work for our public library and when we got your cookbook I kind of dismissed it. It seemed like another cookbook with way too many fancy ingredient recipes. That was before I accidentally found you on UA-cam. I freaking love you man. When I realized you were the guy on the book, I had to have it. Your videos are so entertaining and informative. Goes to show you can’t read a book by it’s cover 😄
I made this just now and can I say, this is a very good dressing. A few tips though, 1) don’t add all of the salt, whisk it up to it’s final stage first, and then season accordingly (the only time I added salt was when I was mincing up the garlic, and personally, I didn’t need extra) 2) this is quite acidic. if you don’t like that, only use 1 lemon. I personally like the acidity but my family wasn’t so keen on it. 3) when he said don’t stop whisking, he meant it. It’ll be impossible to get thick if you whisk periodically. (i had to pull out an electric mixer because i have the strength of 10 year old kid) overall, I would make this again, but maybe divide this recipe in half because it came out to about 1-2 cups of dressing
The problem with stopping is that even if its getting thick nicely the moment you stop or add oil to quickly it’ll split - and this is a no return point - you’ll have to start all over
@@katherinechu4581 I've managed to save a hollandaise sauce after it split once. You just spoon out as much oil as you can and slowly start adding it back. I'm not sure if it would work in this case, but its always worth a shot to avoid wasting food.
@@kittysrule thats a great tip! Thank you! I once cocked up mayo and my husband saved it somehow! 🤷🏻♀️ I am good at theory, not so good with practical skills haha
I also did 1.5 large lemons and to be honest, i thought something was wrong, because looked like a swimming pool. So I removed some of the liquid before continuing the recipe. Is hard to know how much lemon juice when the recipe gives 1.5 large lemons. From the video I noticed that the liquid looked more like from half a large lemon. Would be great if we could have in oz or ml the measurement of liquid.
josh seems to hate “cheap”, prepackaged, ready to go food so much that he makes everything from scratch which gives me the impression that as soon as he’s finished one meal he has to immediately start cooking his next in order to eat in a timely manner.
I know, you watch some of these cooks/chefs and they can make it seem pretty time consuming and/or complicated just to make the simplest things. I guess if you enjoy cooking it's fine. I cook out more out of necessity, not as a hobby.
Who knows, maybe he does and maybe he doesn't. He's quick and resourceful, so he can probably knock out prep for a lot of stuff for the day/week/month in a short time, which is surely pretty easy to find anyway when this is what he does for a living, and has plenty of energy for.
I have fewer than 1 friend in the World. That's right. Everybody disses me for making bad videos. I think they are perfect though. Who is right? My dissers or me? Which side are you on, dear seth
I just made this with 3x the amount of anchovy filets (i love the anchovy taste), used less salt (anchovy filets are salty), and only used 200mL of oil and it came out perfect to my liking! thank you for the recipe :)
Josh really outdid himself on this video. Tossed salad jokes, creamy salty goodness oozing meat juice into your mouth. Dude has one of the best channels (not just cooking) on UA-cam and brings the heat every time. Production value on point, jokes on point and cooking skills up the ying yang. I respect the hustle this guy has so much. Watch out Babish, this dude is going to hit 4 million subs soon.
So, caesar salad became my favorite as a child when I went to a nice restaurant and was blown away by the flavor, but I was always so disappointed in jarred dressing. A few years ago, I made my first real caesar dressing and my world was forever changed. I thought I hated anchovies because everyone told me I did. Now I try new recipes with new foods all the time and I am constantly and wonderfully surprised at how delicious food can be. Thanks Josh for showing people how amazing simple food with 1 different ingredient can be!
Your humor and editing is probably one of the funniest styles I’ve ever seen on UA-cam. But let’s not forget the mastery of art here, either. Thanks for the great content, mate.
@@alexcontreras6103 interestingly, the chef who invented it was an italian chef who maintained restaurants in the US and Mexico. His name was Caesar Cardini and he came up with the recipie when he had run out of other ingredients during a holiday rush.
@@A_Lion_In_The_Sun Yea I know the story but the restaurant that it was invented in and served even to this day is in Tijuana Mexico. I live in San Diego so am fully aware of it also his brother claims he invented it others say it was an unnamed waiter/employee, nobody knows for sure.
@@A_Lion_In_The_Sun Cesar Cardini didn't came up with the recipe it was his chef who made it, the Salad does not have yellow lemons as this aren't common in Mexico, instead they use "Green limes" Mexicans call those limoness. and also use Worcestershire sauce regardless is still a Mexican Dish.
Made the Caesar salad last night and it was absolutely epic! The dressing was great, but whisking is beyond my patience, so I used a stick blender. Even have dressing left over begging for a steak sandwich to get shmeared on. Thx for another win, Papi!
When you used the stuck blender, did you still slowly incorporate the oil, or dump it all in at once then use the stick blender? I don't want to make Mayo by mistake lol
My mother makes this dressing with a couple extra ingredients. For anyone who wants a slightly different recipe: 1 heaping teaspoon minced garlic 2 anchovies 2 teaspoons lemon juice 1 raw egg 1 and a half tablespoons red wine vinegar 1 full teaspoon Worchester sauce 1 tablespoon ground mustard Olive oil - extra virgin
Just follow the steps like PAPA showed or as listed above but chuck it all into a blender and slowly drizzle in the olive oil at the end. Super Duper Important do not turn off the blender while your making this and just take off the little center part of the lid not the whole lid or you'll make a horrible mess. You'll know when to stop adding the oil when the blending slows down and the oil stops incorporating into the dressing. It lasts for a little over a week and will start to separate and smell when it goes bad. I love this recipe I hope someone else enjoys this too!
If you don't the time, strength or inclination to do the chopping, whisking and emulsification of the caesar dressing by hand, just use an *immersion blender* (hand blender). Add all the ingredients into a narrow based jug that just about fits the "bell" of the blender wand, then chop the solids first (garlic & anchovies). Slowly raise the bell drawing in more of the oil and it will quickly emulsify into a beautiful dressing. I previously used a regular jug blender or food processor, but the hand blender method is so much quicker and every bit as good. Extra fortunate the hand blender has a variable speed squeeze trigger, so lower speed and less time means a more chunky dressing, or a smoother one with fast blending. Clean up is so easy with a glass jug and a dishwasher-safe blender wand, so all the more reason to eat it more frequently!
Love this!!! I make homemade ceaser salads all the time..my grown kids love them and we live them for breakfast..and I can’t tell you how many people balk at anchovies UNTIL they taste this salad!! Thumbs up👍👍👍
Is anyone else recently getting into cooking and watching chefs, just so surprised by the sheer amount of salt that is used in professional cooking? Like he seasoned those onions alone with your recommended amount, i guess that's why everything tastes so good
Yea salt is in alot of things to bring out the flavor, but using thr right salt is important too they're not all made equal. Also you dont have to add that much, its largely a preference thing i dont use that much not even close & my girlfriend says my food is to die for. Im a cook (not a chef, chef leads the kitchen im not there yet 😂) & i dont use salt nor do the people in the restaurants ive been at so gauge for yourself what you & the people your cooking for like. Hope that helps! 😃
This recipe was absolutely perfect!!! Loved that salad & steak sandwich!!! This guy definitely knows how to cook and it’s apparent when tasting this meal!!! Definitely give this recipe a try he cooks from the heart & this tastes sooo good!!! Life changing for sure!!!! Thanks!!!!! 🔥
Great! Hardly ever do I get any good Caesar Salad / dressing like this. A great and important tip is to salt your salad before adding the dressing. Almost game changer.
Things I don’t have at home: wagyu, anchovies, lemons, boston/bib and romain lettuce, tomatoes, fresh thyme, ciabatta bread, bourbon, and cloves of garlic. I should go shopping
Tip: stick to a certain kind of cuisine (or similar cuisines) for a week or few weeks at a time so that you’re not constantly buying new ingredients you’re never gonna use.
Your videos: Amazing recipes, amazing camera work, amazing editing, amazing presenter, amazing jokes (laughing like crazy) and it’s so well made, love it
In the late 70s, I worked at a restaurant, The Lincoln Underground, in Lincoln Nebraska. We were known for our table-side cooking (trendy at the time.) We made an amazing Caesar Salad table-side with the same ingredients that you use. We always made more than needed at the table so the waitstaff could grab a quick bite in the side station! Nice to see this recipe re-emerge.
I just made your recipe for the first time ever making homemade dressing in my life. It was so easy and absolutely perfect!!!!! Can never go back to Kraft!!!
It's not too sour? He asked for 1 and a half large lemons juiced in there, mine turned out incredibly sour - I was disappointed. ANY store bought Caesar's dressing was better than his recipe.
Me: **sees anchovies** "hmmm.. maybe I'll skip that part? Papa: "no kiss" Me: "anchovies it is" I will not risk papa's wrath and I will get that papa kiss!
Fun fact ... anchovies often don't taste like anchovies if you incorporate them in sauces or other foods. I was sceptical at first, too, but they pack a flavor punch that is NOT FISHY yet more than just salty.
You know Josh is a real chef when he knows the difference between a properly dressed salad and dressing for photos. When he poured it over I was like well that’s ruined now. And then he did it right. Trust Papa 💋
Nicely done minus the salt. I just did up this salad, old school, salad bowl, salad spoons, mashing garlic and anchovies in the bowl. Moving on from there. A great salad is a beautiful thing !
I have made this recipe and by far the longest and most annoying part is processing the garlic. It took me about 20 mins to get the consistency shown the first time I made it, maybe a little faster the 2nd time. You can microplane your garlic and then add a pinch of salt and smear / grind with knife heel to achieve the same result in a fraction of the time.
Papa put the ooh in umami! Watched the video and made the salad, just like Papa. My neighbor, a professional chef, stopped by while I was plating the salad. He absolutely loved it and asked if I could make the croutons and dressing for his next catering event. Thank you Papa! Thank you.
I like bacon or pancetta on my salad....but ladies and gentlemen follow this guy. As a retired chef of over 40 years...this guy is great...I have seen all the other o the internet and hit up Joshua. This is my first time here seeing if anyone can nail a simple salad dressing like Caesar and Joshua nails it the best.
Tip from me: cut your veggies into bite sized pieces, for some reason it makes me want to keep eating the salad (maybe because you have a small bite of everything? I'm not quite sure but try it anyway), rather than gigantic pieces of rabbit food
Beautiful. I often make my salad just like you but instead of oil and yolk I only use a bit of mayo and olive oil, and also add small pieces of chicken breast.
Yes, but keep in mind it cooks off too. So lightly salting and cooking might as well not have any flavor. If you want the flavor and are going to flash it with bourbon or alcohol like the onions, a lot is going to burn off. If you season your steak to cook , once it hits the fire, the butter, or the oil, it's going to lose some. Keeping pace keeps the flavor!
@@ryanpahnke3809 agreed. Thats why you have to keep tasting and adding what you need accordingly! Gotta admit, not being able to taste/smell is fucjibg me up so badly right now lol NOTHING is Salty enough 😭
@@ryanpahnke3809 if you cook like this guy is everyday, good luck with your high blood pressure and heart disease when you're older. More people need to understand that you can (and should) moderate this guy's recipes to include less salt and fat.
@@semi-skimmedmilk4480 Most of these videos are just for looks, and entertainment. The majority of his viewers won't even cook this. Even if his food comes out awful, but looks good, he takes 2 bites and says yum. I'm sure some dishes come out great, and others not so much. At the end of the day, it's just an entertainment show. You can't actually tell the taste of his food through the videos😂
Josh, I have a point of feedback about how you slice the steak. For the most tender mouthfeel, you want the last slice to be across the grain. Since the steak itself is already sliced into a slab across the grain, the way to make the final slice across the grain is to slice on a bias. You can see at 8:59, where you hold up a slice, that the grain of the meat is going diagonally through the slice, with long meat fibers. If you sliced on a bias perpendicular to these meat fibers, you can end up with slices that have 1/5 to 1/6th the meat fiber length. Please try this. Make one cut into the chunk of meat you're about to slice, to see which way the grain of the meat tilts (since in beef muscles, the fibers seem to orient diagonally), then slice on a bias perpendicular to that direction. You will find that your resulting slices chew as if they're substantially more tender. This is especially important if you're putting them in a sandwich, since you risk pulling out entire strips of sandwich filling if the slices aren't super tender.
In Russia we also add cherry tomatoes, roasted chicken (or roasted shrimps, or salty salmon) and parmesan slices. For sauce ingredients are almost the same, but not everyone add parmesan in it. Thanks for recipe, I will try to make it your way tomorrow!
It was actually invented in Tijuana Mexico in the Cesar hotels which the owner was Cesar Cardini but the actual chat with somebody else don’t make it for you right there on the table and yes it does use Worcestershire sauce they also use anchovies by the way but he basically got most of the ticket right I’m actually from Tijuana and been going there since my childhood in the factThink that this was invented in Italy is pretty annoying
Oooooh....yuuuusssss!!!! My mom's PERFECT Caesar Dressing!! My son and I WON'T eat store bought dressing - OR store bought Croutons! The French actually have a phrase for us that I cannot now remember what it is in French but it basically translates to: "You buy stale bread!" I usually use a bit Italian loaf that's been cut and probably only about half of it has been eaten so I cut that into cubes and season and butter/oil in a skillet. But an oven works too.
@@sassysu8267 The raw egg yolk throws you for a spin? I have bad news for you about every non-vegan mayonnaise out there... Also most Pacific Asian curry pastes if fermented fish is a problem for you. You could use this as an opportunity to open your mind about food & get over some squeamishness, considering you presumably enjoyed these things perfectly well before.
I served as a French Service waiter in some very fine restaurants. 'French Service' is all about the waiter/captain preparing table-side items. I learned to make the classic, 12 ingredient Ceasar, which was well liked. 1) anchovy, 2) garlic, 3) crouton (with two forks grind a few croutons, anchovy and garlic into a fine paste) 4) coddled egg yolk 5) olive oil (whip up a mayonnaise) add 6) juice of a hard lemon 7) red wine vinegar 8) worsteshire sauce 9) tabasco sce 10) dijon mustard 11) parmigiano Reggiano cheese 12) romaine. Add the rest of the croutons, toss and serve.
@@sassafras710 nah, Josh's is dramatically different and it's pretty obvious that both will taste quite dissimilar. Most Caesar Salad recipes follow the same list of ingredients, but mix up the proportions, which makes each recipe unique. (Also, Molly didn't write the BA recipe, Chris Morocco and Sue Li did.)
Due to parental time constraints, I put the somewhat finely chopped garlic, yolks, lemon juice & mustard into my bullet. Great result, AND this salad is great. Thanks Dr Weissman?
i make ceasar tableside. i do the anchovy/garlic first, then add the dijon, stir, then add the egg yolk, stir, then add a small dash of tabasco, and half a tablespoon of red wine vinegar, blend again, then i add a circle of worschesthire, then add a 2-3 count of olive oil 3x. maybe more if i have to make for 3 vs just 2. we also squeeze the lemon juice into the wooden bowl first, and crack some pepper into it before blending the anchony/garlic. before plating we also squeeze some of the left over lemon on to the plate and crack some fresh pepper onto it. love your vids, ill have to try your veersion.
This recipe is just like one my masterful grandmother passed down! Maybe Josh is a slightly cuter version of her reincarnate! ;) Toss a splash of Worcestershire sauce and maybe a flap of Tabasco in the dressing at the end, you like! Hope you are well, everyone :)
My daughter has discovered Caesar salad. I was telling her (pretty much all of the above about crappy versions), now she has been enlightened I am going to go after this genius tutorial.
Don't tell Papa but you can do all this in a food processor if you have one. Also Papa forgot to put 1.5 lemons in the ingredients list so don't forget!
I can’t thank you enough for this recipe. I made this for dinner tonight and my boyfriend said that it is literally the most delicious salad he has ever had. He complimented on it 3 times while eating. Huge win
i’m afraid to make this dressing for 2 reasons: 1) my family will always want me to make it over and over
2) i’ll never be able to go back to the crappy dressing at most restaurants meaning i’ll have to carry around a tiny bottle of homemade dressing with me in case i decide to order a caesar salad
yeah I like store-bought ceasar dressing so I'm afraid to make it myself. It's the same thing that happened to me with store bought onion dip, now I can't stand the stuff.
for the first reason you could just make it at one of your friends house it could be fun as well like for example me and my friends made a cake once, the second one doesn’t seem that bad tbh but i can see how it could become annoying hope this helps :)
I'm going to note that this is definitely life changing. I have a recipe for Caesar dressing that's close to this one, but a bit faster to make (it uses mayonnaise instead of raw egg yolks) and now I can't ever eat storebought again.
Just make a massive amount and freeze it!
@@siobhankathleen4892 once upon a chef??
I like how fast you are with the words. So clear and concise and not boring at all.
Me: *buying fifteen bags of pre made croutons at the grocery store*
Stranger: “What are you doing?”
Me: “Trying to get spanked by an internet famous chef.”
sameeeeeeeeeee
I'm your 69th like, so let's get dat noice spankyy
Pappa LIKE
I make croutons all the time because I never eat all my bread. Its better than that pre made stuff
😂😂😂
Person: what you making?
Me holding a steak in one hand and Bourbon in the other: A Caesar salad sandwich, papa said so.
I work for our public library and when we got your cookbook I kind of dismissed it. It seemed like another cookbook with way too many fancy ingredient recipes. That was before I accidentally found you on UA-cam. I freaking love you man. When I realized you were the guy on the book, I had to have it. Your videos are so entertaining and informative. Goes to show you can’t read a book by it’s cover 😄
This moment when the forks fall perfekt in their toe.
Joshua has a hidden talent to torture his friends
Neeeeeeeeee
@blv what?
@@The_Voluptuary it’s a bot
@@Packman6000 yea i sussed it for a bot
I made this just now and can I say, this is a very good dressing. A few tips though,
1) don’t add all of the salt, whisk it up to it’s final stage first, and then season accordingly (the only time I added salt was when I was mincing up the garlic, and personally, I didn’t need extra)
2) this is quite acidic. if you don’t like that, only use 1 lemon. I personally like the acidity but my family wasn’t so keen on it.
3) when he said don’t stop whisking, he meant it. It’ll be impossible to get thick if you whisk periodically. (i had to pull out an electric mixer because i have the strength of 10 year old kid)
overall, I would make this again, but maybe divide this recipe in half because it came out to about 1-2 cups of dressing
The problem with stopping is that even if its getting thick nicely the moment you stop or add oil to quickly it’ll split - and this is a no return point - you’ll have to start all over
@@katherinechu4581 I've managed to save a hollandaise sauce after it split once. You just spoon out as much oil as you can and slowly start adding it back. I'm not sure if it would work in this case, but its always worth a shot to avoid wasting food.
@@kittysrule thats a great tip! Thank you! I once cocked up mayo and my husband saved it somehow! 🤷🏻♀️ I am good at theory, not so good with practical skills haha
I also did 1.5 large lemons and to be honest, i thought something was wrong, because looked like a swimming pool. So I removed some of the liquid before continuing the recipe. Is hard to know how much lemon juice when the recipe gives 1.5 large lemons. From the video I noticed that the liquid looked more like from half a large lemon. Would be great if we could have in oz or ml the measurement of liquid.
Use half of the garlic! This ruined Caesar salad for me. 2 days later and I still taste and smell garlic constantly. This was an awful recipe.
josh seems to hate “cheap”, prepackaged, ready to go food so much that he makes everything from scratch which gives me the impression that as soon as he’s finished one meal he has to immediately start cooking his next in order to eat in a timely manner.
He’s mega fast that’s why
that’s assuming he hand makes every single meal he eats. some meals might be simple and not for youtube such as having a taco salad night
I know, you watch some of these cooks/chefs and they can make it seem pretty time consuming and/or complicated just to make the simplest things. I guess if you enjoy cooking it's fine. I cook out more out of necessity, not as a hobby.
LOL. Probably not far from the truth! Quality food takes time. But it's worth it!
Who knows, maybe he does and maybe he doesn't. He's quick and resourceful, so he can probably knock out prep for a lot of stuff for the day/week/month in a short time, which is surely pretty easy to find anyway when this is what he does for a living, and has plenty of energy for.
The fork-in-toe moment won years of more loyalty from me as a viewer. 😗👌🏻
I have fewer than 1 friend in the World. That's right. Everybody disses me for making bad videos. I think they are perfect though. Who is right? My dissers or me? Which side are you on, dear seth
@@AxxLAfriku stfu
4:39 😗👌
It came out of nowhere, but was epic!
@@AxxLAfriku ew stfu
When I worked as a Chef in Italian restaurant, making these galic croutons in our woodfire pizza oven was my favourite mise en place 😊
I just made this with 3x the amount of anchovy filets (i love the anchovy taste), used less salt (anchovy filets are salty), and only used 200mL of oil and it came out perfect to my liking! thank you for the recipe :)
Josh really outdid himself on this video. Tossed salad jokes, creamy salty goodness oozing meat juice into your mouth. Dude has one of the best channels (not just cooking) on UA-cam and brings the heat every time. Production value on point, jokes on point and cooking skills up the ying yang. I respect the hustle this guy has so much. Watch out Babish, this dude is going to hit 4 million subs soon.
I did a mistake by googling what tossing sallad means...
This is how you creatively seed link to another channel.
He hit 5M!
@@ceebad8985 yeah, that joke doesn’t belong near food
So, caesar salad became my favorite as a child when I went to a nice restaurant and was blown away by the flavor, but I was always so disappointed in jarred dressing. A few years ago, I made my first real caesar dressing and my world was forever changed. I thought I hated anchovies because everyone told me I did. Now I try new recipes with new foods all the time and I am constantly and wonderfully surprised at how delicious food can be. Thanks Josh for showing people how amazing simple food with 1 different ingredient can be!
Your humor and editing is probably one of the funniest styles I’ve ever seen on UA-cam. But let’s not forget the mastery of art here, either. Thanks for the great content, mate.
"None of these ingredients are to change... otherwise papa no like...and papa no kiss."
_Gasps in Spanish_
well it was invented in Tijuana Mexico so technically he is using the right mix of Languages lol
@@alexcontreras6103 interestingly, the chef who invented it was an italian chef who maintained restaurants in the US and Mexico. His name was Caesar Cardini and he came up with the recipie when he had run out of other ingredients during a holiday rush.
@@A_Lion_In_The_Sun Yea I know the story but the restaurant that it was invented in and served even to this day is in Tijuana Mexico. I live in San Diego so am fully aware of it also his brother claims he invented it others say it was an unnamed waiter/employee, nobody knows for sure.
@@A_Lion_In_The_Sun Cesar Cardini didn't came up with the recipe it was his chef who made it, the Salad does not have yellow lemons as this aren't common in Mexico, instead they use "Green limes" Mexicans call those limoness. and also use Worcestershire sauce regardless is still a Mexican Dish.
Please josh, making a cooking mama remake called “cooking with Papa” I will keep commenting until it happens
this is genius, why doesn't this have more likes?
Rachel Johnson, it was just released today.
Or just cooking papa
Cooking Papa! :D
Ill like every comment 😌
Made the Caesar salad last night and it was absolutely epic! The dressing was great, but whisking is beyond my patience, so I used a stick blender. Even have dressing left over begging for a steak sandwich to get shmeared on. Thx for another win, Papi!
When you used the stuck blender, did you still slowly incorporate the oil, or dump it all in at once then use the stick blender? I don't want to make Mayo by mistake lol
@@loganmccrary7796 Poured it in slowly. It's really easy to do and if it gets thicker than you want just add a bit of water.
The fork toe thing caught me so off guard. Absolutely amazing
My mother makes this dressing with a couple extra ingredients. For anyone who wants a slightly different recipe:
1 heaping teaspoon minced garlic
2 anchovies
2 teaspoons lemon juice
1 raw egg
1 and a half tablespoons red wine vinegar
1 full teaspoon Worchester sauce
1 tablespoon ground mustard
Olive oil - extra virgin
Just follow the steps like PAPA showed or as listed above but chuck it all into a blender and slowly drizzle in the olive oil at the end. Super Duper Important do not turn off the blender while your making this and just take off the little center part of the lid not the whole lid or you'll make a horrible mess. You'll know when to stop adding the oil when the blending slows down and the oil stops incorporating into the dressing.
It lasts for a little over a week and will start to separate and smell when it goes bad. I love this recipe I hope someone else enjoys this too!
I feel like im being kept against my will inside Joshuas cupboard and he only opens the door when he wants to talk about food and stuff
The indian in the cupboard
Is Papa looking to adopt? Because I volunteer.
Papa atac, Papa protec, but most importantly PAPA adopt!
You live in the cabinet like the rest of us.
I also volunteer!
Me too
relate
"You know what else is full of creamy salty goodness and oozes meat juices into yooo mouth..."
LMAO!!!
Ikr
:D :D :D laughed more than I should have.
B-ROLLLLLLLL!!!!!!!!! (Not that other thing, ya nasty)
If you don't the time, strength or inclination to do the chopping, whisking and emulsification of the caesar dressing by hand, just use an *immersion blender* (hand blender).
Add all the ingredients into a narrow based jug that just about fits the "bell" of the blender wand, then chop the solids first (garlic & anchovies). Slowly raise the bell drawing in more of the oil and it will quickly emulsify into a beautiful dressing. I previously used a regular jug blender or food processor, but the hand blender method is so much quicker and every bit as good. Extra fortunate the hand blender has a variable speed squeeze trigger, so lower speed and less time means a more chunky dressing, or a smoother one with fast blending. Clean up is so easy with a glass jug and a dishwasher-safe blender wand, so all the more reason to eat it more frequently!
PERFECTION👌🏽 Bonus sandwich in the is epic and a must try for me 😎
The sandwich looked juicy af. Must try for me also!
@blv damn you really gotta irritate everyone in every video?
Is it unhealthy to eat this everyday?
Try a chicken Caesar salad with bacon in a wrap.
Salt salad
when i make a caesar salad: "This looks great!"
When i watch joshua: "i feel like s**t."
I wonder how many knives in the back it takes for a good Ceasar salad...
@asdrubale bisanzio does he?
Oh my, another self-deprecating joke. How funny!
@@madeira773 lol
@@TheSlavChef best. Joke. Ever.
Love this!!! I make homemade ceaser salads all the time..my grown kids love them and we live them for breakfast..and I can’t tell you how many people balk at anchovies UNTIL they taste this salad!! Thumbs up👍👍👍
Is anyone else recently getting into cooking and watching chefs, just so surprised by the sheer amount of salt that is used in professional cooking? Like he seasoned those onions alone with your recommended amount, i guess that's why everything tastes so good
Secret to good food. Lots of salt and lots of butter. Sucks when you're trying to eat healthy.
Just make sure butter is unsalted and your good, plus kosher salt is bigger grains but less salty.
Yea salt is in alot of things to bring out the flavor, but using thr right salt is important too they're not all made equal. Also you dont have to add that much, its largely a preference thing i dont use that much not even close & my girlfriend says my food is to die for. Im a cook (not a chef, chef leads the kitchen im not there yet 😂) & i dont use salt nor do the people in the restaurants ive been at so gauge for yourself what you & the people your cooking for like. Hope that helps! 😃
It's Kosher salt, not table salt. Don't use that much table salt.
@@Gandoan true you cant replace them 1:1
"Don't buy croutons, make your own"
*Doesn't give us a ciabatta recipe*
You just buy the bread
And make papa mad...
chef john of foodwishes has a great recipe.
Thanks 👍
You can also make stunning crutons with baguette. I made them with leftover homemade baguette.
This recipe was absolutely perfect!!! Loved that salad & steak sandwich!!! This guy definitely knows how to cook and it’s apparent when tasting this meal!!! Definitely give this recipe a try he cooks from the heart & this tastes sooo good!!! Life changing for sure!!!! Thanks!!!!! 🔥
"Papa no kiss!"
*gasp*
Oh man the edit with TJ and Vicram was sooooo awesome!
Vikram*
@@enigma8893 Ah thank you!
@@jugerbat2805 welcome,mate
Great! Hardly ever do I get any good Caesar Salad / dressing like this. A great and important tip is to salt your salad before adding the dressing. Almost game changer.
The cameramen are papa's golden children along with so many others
This was one of your best episodes as far as your flow went. You really hit your stride and comedy style.
I completely agree. It was noticable
Made this dressing. I dipped my finger in the Caesar “batter” when I was done and i literally said, “mhm!” It came from my soul.
Things I don’t have at home: wagyu, anchovies, lemons, boston/bib and romain lettuce, tomatoes, fresh thyme, ciabatta bread, bourbon, and cloves of garlic.
I should go shopping
Same 🤣
Tip: stick to a certain kind of cuisine (or similar cuisines) for a week or few weeks at a time so that you’re not constantly buying new ingredients you’re never gonna use.
rivengle thats so smart wtf
If you want to spent $50USD for a salad.
Who the hell has The Original Parmigiano Reggiano at home
"The Greatest Caesar Salad of All Time (2 Ways)."
Hail, Joshua Weissman!
I just recently found your channel, and it's been the best new thing of my life. Forgive me papa for not finding you sooner.
I imagine this sandwich to have the power to DESTROY the roof of my mouth.
Make it and let us know
That dressing is almost exactly like how we did it at a restaurant I used to work at. It's really good.
Yum can't go wrong with home made ceasor, king of dressings ❤
Oh great! I was thinking about making salad for dinner and now, I can! Thanks for being on the same wave length 😂❤️
‘Maybe your nips go DOINK DOINK’’
When I tell you I was crying... this is why I love papa.
Just did this recipe and it was a total success in my home! Everyone approved. I did add a bit less salt but its PERFECTION!
Your videos: Amazing recipes, amazing camera work, amazing editing, amazing presenter, amazing jokes (laughing like crazy) and it’s so well made, love it
In the late 70s, I worked at a restaurant, The Lincoln Underground, in Lincoln Nebraska. We were known for our table-side cooking (trendy at the time.) We made an amazing Caesar Salad table-side with the same ingredients that you use. We always made more than needed at the table so the waitstaff could grab a quick bite in the side station! Nice to see this recipe re-emerge.
Someone should start a UA-cam channel doing the 70s’ recipes:)
Hi fellow lincolnite!
I just made your recipe for the first time ever making homemade dressing in my life. It was so easy and absolutely perfect!!!!! Can never go back to Kraft!!!
It's not too sour? He asked for 1 and a half large lemons juiced in there, mine turned out incredibly sour - I was disappointed. ANY store bought Caesar's dressing was better than his recipe.
Me: **sees anchovies** "hmmm.. maybe I'll skip that part?
Papa: "no kiss"
Me: "anchovies it is"
I will not risk papa's wrath and I will get that papa kiss!
I don't like anchovies 😓😓😓
It doesnt really end up tasting like anchovies
I dont like them by themselves either but I love Caesar salad
Did you know that there are anchovies in Worcestershire sauce?
@@bridgettecook8286 anchovies are in caesar dressing you buy from the store LOL
Fun fact ... anchovies often don't taste like anchovies if you incorporate them in sauces or other foods.
I was sceptical at first, too, but they pack a flavor punch that is NOT FISHY yet more than just salty.
Shoutout to TJ and Vic on the dope edits
the editing is just something else XD. no wonder you got 4 million subscribers XD
You know Josh is a real chef when he knows the difference between a properly dressed salad and dressing for photos. When he poured it over I was like well that’s ruined now. And then he did it right. Trust Papa 💋
Could always dress the leaves properly then 'B-Roll' with extra dressing
I like how the crying angel is also Joshua. Very humble.
Nicely done minus the salt. I just did up this salad, old school, salad bowl, salad spoons, mashing garlic and anchovies in the bowl. Moving on from there. A great salad is a beautiful thing !
At my graduation they said that I would be working at olive garden or in prison. Either way endless salads are being tossed.
Profound, yet true at the same time.
🤣😂
About a week ago I tried to find a video of you making Caesar salad and now my wishes have been answered
When ever he says he's going to be mad I just gasp as loudly as I can and quietly say "papa no like? 🥺" lmao
"how to get 70 times the daily sodium intake to your salad"
What’s a point of season the lettuce with extra sauce?..
@@lthachthao flavor
Worth it
Sorry for you princess
that fork segment with vicram and tj made laugh so hard
I have made this recipe and by far the longest and most annoying part is processing the garlic. It took me about 20 mins to get the consistency shown the first time I made it, maybe a little faster the 2nd time. You can microplane your garlic and then add a pinch of salt and smear / grind with knife heel to achieve the same result in a fraction of the time.
You can cheat and use a wand mixer. Takes 10 seconds instead of 10 minutes.
I am currently a ghost, the scene with the forks and shoes killed me.
Same
Papa put the ooh in umami! Watched the video and made the salad, just like Papa. My neighbor, a professional chef, stopped by while I was plating the salad. He absolutely loved it and asked if I could make the croutons and dressing for his next catering event. Thank you Papa! Thank you.
Congrats! Hope it goes well! Those croutons seriously look amazing.
I like bacon or pancetta on my salad....but ladies and gentlemen follow this guy. As a retired chef of over 40 years...this guy is great...I have seen all the other o the internet and hit up Joshua. This is my first time here seeing if anyone can nail a simple salad dressing like Caesar and Joshua nails it the best.
Tip from me: cut your veggies into bite sized pieces, for some reason it makes me want to keep eating the salad (maybe because you have a small bite of everything? I'm not quite sure but try it anyway), rather than gigantic pieces of rabbit food
It's just easier to manage instead of trying to get a full leaf in your mouth without smearing salad dressing on your face
You do you but if youre going for a traditional Caesar salad the romaine leaves are supposed to be served whole.
@@winnerr1 well traditon is not always better.
I kinda like maneuvering the large chunks of leafy goodness into my mouth.
@@Nachtelfin0des0Todes Watch out the Italians will be coming for your head
Day 159: Still whisking. Still waiting for a video from Joshua to stop whisking.
DEAD😂😂😂
Beautiful. I often make my salad just like you but instead of oil and yolk I only use a bit of mayo and olive oil, and also add small pieces of chicken breast.
Every other step involves adding more salt than I've every put in anything.
Yes, but keep in mind it cooks off too. So lightly salting and cooking might as well not have any flavor. If you want the flavor and are going to flash it with bourbon or alcohol like the onions, a lot is going to burn off. If you season your steak to cook , once it hits the fire, the butter, or the oil, it's going to lose some. Keeping pace keeps the flavor!
@@ryanpahnke3809 agreed. Thats why you have to keep tasting and adding what you need accordingly! Gotta admit, not being able to taste/smell is fucjibg me up so badly right now lol
NOTHING is Salty enough 😭
But also he loves his salt)) he seasons very generously
@@ryanpahnke3809 if you cook like this guy is everyday, good luck with your high blood pressure and heart disease when you're older.
More people need to understand that you can (and should) moderate this guy's recipes to include less salt and fat.
@@semi-skimmedmilk4480 Most of these videos are just for looks, and entertainment. The majority of his viewers won't even cook this. Even if his food comes out awful, but looks good, he takes 2 bites and says yum. I'm sure some dishes come out great, and others not so much. At the end of the day, it's just an entertainment show. You can't actually tell the taste of his food through the videos😂
Josh, I have a point of feedback about how you slice the steak. For the most tender mouthfeel, you want the last slice to be across the grain. Since the steak itself is already sliced into a slab across the grain, the way to make the final slice across the grain is to slice on a bias. You can see at 8:59, where you hold up a slice, that the grain of the meat is going diagonally through the slice, with long meat fibers. If you sliced on a bias perpendicular to these meat fibers, you can end up with slices that have 1/5 to 1/6th the meat fiber length. Please try this.
Make one cut into the chunk of meat you're about to slice, to see which way the grain of the meat tilts (since in beef muscles, the fibers seem to orient diagonally), then slice on a bias perpendicular to that direction. You will find that your resulting slices chew as if they're substantially more tender. This is especially important if you're putting them in a sandwich, since you risk pulling out entire strips of sandwich filling if the slices aren't super tender.
booiii i just made this salad my husband & grandad loved it!! 10/10 I would eat again!!👌 💯
Josh is like Weird Al, such an acquired taste, but his food ALWAYS looks amazing.
When he says to add salt to your lettuce and you realize you've been making salad wrong YOUR ENTIRE LIFE.
🤣🤣🤣🤣🤣🤣🤣
Just watched for the first time ...you are fabulously talented and ridiculously funny. I'm in!!!
In Russia we also add cherry tomatoes, roasted chicken (or roasted shrimps, or salty salmon) and parmesan slices. For sauce ingredients are almost the same, but not everyone add parmesan in it. Thanks for recipe, I will try to make it your way tomorrow!
Sounds like the add-ons that I would appreciate
Fan fact:
The Caesar Salad was first created in Mexico.
Tijuana, to be exact 👍 I think the chef's name was Caesar? 🤔
@@emaboo592 yes, Caesar Cardini
And they use limes
Estaba buscando este comentario
It was actually invented in Tijuana Mexico in the Cesar hotels which the owner was Cesar Cardini but the actual chat with somebody else don’t make it for you right there on the table and yes it does use Worcestershire sauce they also use anchovies by the way but he basically got most of the ticket right I’m actually from Tijuana and been going there since my childhood in the factThink that this was invented in Italy is pretty annoying
Oooooh....yuuuusssss!!!! My mom's PERFECT Caesar Dressing!!
My son and I WON'T eat store bought dressing - OR store bought Croutons!
The French actually have a phrase for us that I cannot now remember what it is in French but it basically translates to: "You buy stale bread!"
I usually use a bit Italian loaf that's been cut and probably only about half of it has been eaten so I cut that into cubes and season and butter/oil in a skillet. But an oven works too.
I had no idea Caesar dressing contained anchovies until I started culinary school this year 😂
It doesn't. The original was as shown except no anchovy but a small drizzle of Worcestershire sauce.
@@richdiddens4059 that's just fish (in this case anchovies to Worcestershire sauce) with extra steps.
@@richdiddens4059 Worcestershire is a spiced fermented anchovy sauce.
Love anchovies...also wrapped around a teeny tiny tomato. Yummy.
@@sassysu8267 The raw egg yolk throws you for a spin? I have bad news for you about every non-vegan mayonnaise out there...
Also most Pacific Asian curry pastes if fermented fish is a problem for you.
You could use this as an opportunity to open your mind about food & get over some squeamishness, considering you presumably enjoyed these things perfectly well before.
the kiss made my day..in both laughter and joy
I served as a French Service waiter in some very fine restaurants. 'French Service' is all about the waiter/captain preparing table-side items. I learned to make the classic, 12 ingredient Ceasar, which was well liked. 1) anchovy, 2) garlic, 3) crouton (with two forks grind a few croutons, anchovy and garlic into a fine paste) 4) coddled egg yolk 5) olive oil (whip up a mayonnaise) add 6) juice of a hard lemon 7) red wine vinegar 8) worsteshire sauce 9) tabasco sce 10) dijon mustard 11) parmigiano Reggiano cheese 12) romaine. Add the rest of the croutons, toss and serve.
Fyi: lemons are missing from description recipe
I read it in the intro and was like “caesar without lemon?”
Also, in my opinion, freshly ground black pepper is important in the dressing.
He essentially made the Bon Appetit Caesar Salad made by Molly Baz. She has the full description over on the BA website.
@@sassafras710 nah, Josh's is dramatically different and it's pretty obvious that both will taste quite dissimilar. Most Caesar Salad recipes follow the same list of ingredients, but mix up the proportions, which makes each recipe unique. (Also, Molly didn't write the BA recipe, Chris Morocco and Sue Li did.)
The thought of “papa no like” was hard enough!😭
Due to parental time constraints, I put the somewhat finely chopped garlic, yolks, lemon juice & mustard into my bullet. Great result, AND this salad is great. Thanks Dr Weissman?
when people look at you funny and then ask you why your doing stuff the way you are and all you say back is "because if I don't... PAPA NO KISS" lol
Me watching jojo's bizzare adventure: oh his caesar the bubble guy me also watching this Joshua cooking video: CAEAARRRRR!!
LMAO
I was looking for the JoJo reference
Only jojo comment I found
@@johnabreu6753 SAME
😭
i make ceasar tableside. i do the anchovy/garlic first, then add the dijon, stir, then add the egg yolk, stir, then add a small dash of tabasco, and half a tablespoon of red wine vinegar, blend again, then i add a circle of worschesthire, then add a 2-3 count of olive oil 3x. maybe more if i have to make for 3 vs just 2. we also squeeze the lemon juice into the wooden bowl first, and crack some pepper into it before blending the anchony/garlic. before plating we also squeeze some of the left over lemon on to the plate and crack some fresh pepper onto it. love your vids, ill have to try your veersion.
keeping the anchovy/garlic/dijoin at the same ratio is clutch for ceasar
4:41 : *WEHH..*
That fork-in-toe moment really makes me laughs so hard for 10 minutes, i lost to it 😂
Wack
how do you manage to give off both papa and daddy vibes
You kill me with the PAPA man, I think it’s one of the funniest things I’ve ever heard.
That bit with the forks made me laugh far more than a reasonable amount
This recipe is just like one my masterful grandmother passed down! Maybe Josh is a slightly cuter version of her reincarnate! ;) Toss a splash of Worcestershire sauce and maybe a flap of Tabasco in the dressing at the end, you like! Hope you are well, everyone :)
Finally, a real Caesar salad recipe. The anchovies and egg are non-negotiable and never left anyone tell you otherwise!
When Josh said “fatttyyyyyyy”
*I felt that*
You and Adam Raguesa are in sync what the heck
angels cry tears of joy... Whis "i have to try this"
That’s impressive! Well done thank you for the inspiration I will try them soon with a video as well 😊
@Sreepathi Vighnesh Isn't that everyone right now
@Sreepathi Vighnesh you don’t have to watch full video to realise that is a very useful and amazing recipe
My daughter has discovered Caesar salad. I was telling her (pretty much all of the above about crappy versions), now she has been enlightened I am going to go after this genius tutorial.
Hint: just use a mortar instead of the endless chopping of garlic and achovies - quicker, safer and better result.
Says everyone messes up Caesar Salad and then proceeds to leave out the Worcestershire sauce! Blasphemy!
That whisk falling out of the bowl is the most relatable thing I've seen in a recipe video
Don't tell Papa but you can do all this in a food processor if you have one. Also Papa forgot to put 1.5 lemons in the ingredients list so don't forget!
I do mine in a vitamix. Easy peasy and fast. Same with mayo. 😋
Papa fucked me up, I forgot the lemons and I was like this sauce is too thick and is missing something.
Papa is a weirdo. I can barely make it to the end of any of these videos. Food doesn't look bad though.
papa no keess
I made this last week for my date. Now I’m married and have two kids. It’s that good.