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Good afternoon and welcome to the Good
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Plates Kitchen. Well, today I want to
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talk to you about making eyes of March
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Caesar salad dressing. Now, here's the
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the heights of March and which was March
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15th 44 BCE Julius Caesar was told by
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his wife not to go to not to go to the
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Senate but he did and he was killed. So
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we all remember the eyes of March for
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that reason. Now here's the interesting
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thing. Caesar was a very powerful man
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and people uh decided to take that name
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on if they wanted to feel powerful. So
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we have Zar, we have uh the Kaiser,
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people like that. Now, interestingly
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enough, there was one man, Mr. Caesar
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Cardini. And Mr. Cardini [snorts]
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was in Mexico. He was an Italian
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immigrant at a restaurant that served
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the up and upcoming people. This was
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during Prohibition days, and people
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could would go to Mexico so that they
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could drink. Anyway, he needed to make
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some kind of really wonderful dressing
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for some really important people and he
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developed this beautiful tableside salad
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with this wonderful dressing and it
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became known as a Caesar salad after him
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and it was Caesar salad dressing after
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Caesar Cardini. So, let's talk about
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what's in Caesar salad. This one is a
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little bit different [snorts]
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because we're making this one so it's
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not as dependent on eggs.
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The original recipe calls for eggs and
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ours does not. So what do we have here?
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We have of course parmesan,
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and chy paste. Don't tell anybody. You
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can't even tell this tastes like fish.
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It doesn't taste like fish at all. All
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it does is give it salt and umami. And
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then we have and we have wisters sauce
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and extra virgin olive oil from Sicily.
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Now, the reason why I'm doing this is
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because I really would like to stay
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pretty far away from cholesterol. So,
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even though this dressing has oil in it,
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so it's it it's still got oil, but it
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doesn't have the cholesterol factor that
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regular Caesar salad does, and it
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doesn't have the cholesterol that uh
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Caesar salad dressing made out of
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mayonnaise does. So, let's get started.
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And this is very, very easy. [snorts]
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And here I have this is a Brun [snorts]
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immersion blender part of the Brun
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immersion blender. And it's just like a
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little tiny food processor.
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I'm going to stick the
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And I'm going to get that chopped up for
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you. That's that. See? Like that.
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And down here. Move it back a little so
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And you just get it on there nice and
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tight. Press a button
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and your chops like garlic.
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Very much like the um run
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food processor, it also has a dial so
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you can choose what speed you want to
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and now we're going to add
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olive oil is a half a cup
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half a cup measure here.
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Okay. Put that in there.
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And we need a teaspoon of
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and chubby paste. Now I'm using antri
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paste instead of anchovies because these
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don't have any bones and we don't want
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Yummy. Okay, important little lesson
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here. This is Coleman's mustard [snorts]
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and I already said that I want to use
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Coleman's instead of Dijon because this
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does not have any vinegar. This is just
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plain old dry mustard. The good thing
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about this, what dry mustard does, this
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is important, is dry mustard helps oil
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and vinegar, oil and acid. In this case,
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the vinegar acid is the lemon juice. And
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what this does is it helps it emulsify.
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So, we're going to put
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an eighth of a teaspoon,
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We're going to add some black pepper
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just until you you think you're going to
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like it. And now we're gonna add the
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and put the top back on.
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Okay. And we're going to go like this
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and we're going to let her rip.
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Now, let's see how this turned out.
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[snorts] Just notice how it's a little
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thick and that's a good thing. That
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means that the V that the
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mustard did its job and emulsified.
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I have a little piece of romaine
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lettuce, which is what Mr. Cartini used
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and taste this and see how it is.
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Caesar's salad dressing that I like. So,
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still has the oil from the olive oil,
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[snorts] but it's delicious.
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Thank you for watching. We'll see you
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on the good plate. And remember, ever
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forward, ever flavorful. Yum, yum.
