Making A Caesar Salad For A Barbecue

Video Transcript

So now we move on to doing the ceasar salad. Now this is going to be a very special salad because you're not getting that dressing out of the jar. So we're going to start with one cup of mayonnaise. You can use whole mayonnaise, but this is reduced fat. It tastes the same to me. Then to that I'm going to add, I've squeezed some lemon, and again drained it so that there's no seeds. I'm going to add two tablespoons of lemon juice. I've got two cloves of garlic that I finally chopped, add that. And I'm going to add one teaspoon, there it is, of Worcestershire sauce, so that's the little hidden kick. The other hidden kick in Ceasar salad, that people are often, they're like what, what is it that makes Ceasar salad so memorable is actually anchovy paste. But I have somebody who's allergic to fish today, so I'm going to leave it out. Never tell children that anchovy paste is in Ceasar salad because suddenly, they won't eat their Ceasar salad anymore. I'm going to mix that all together, and add half a cup of Parmesan, and then, half a cup of olive oil. That's roughly, maybe a little bit more, and then a half a cup of olive oil, and we're going to do the croûtons.

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