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Zesty Caesar Salad Recipe - Bobby Deen is making a delicious caesar salad from scratch, including homemade croutons in oven and a caesar salad dressing without anchovies
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Zesty Caesar Salad Recipe: https://www.pauladeen.com/recipe/zesty-caesar-salad/
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0:00
- You ready to be filmed?
0:01
- [Peggy] Oh, absolutely.
0:02
- Are you ready to be a participant
0:03
in my little television show here?
0:05
- [Peggy] Oh, don't you know it.
0:06
Don't make me-
0:06
- Little more rouge on this.
0:09
- But sure.
0:12
- Hey, everybody and happy new year.
0:14
I've got some friends.
0:15
Some of my favorite people are in the kitchen today.
0:17
Eddie is behind the camera, Theresa is here.
0:20
Aunt Peggy and Father John Lyons have joined in the kitchen
0:25
and this is just sort of a good happy accident
0:27
that they've come.
0:29
People often come here to my mom's house
0:31
when they're feeling hungry
0:33
because they know that there's a good chance
0:34
they're gonna run into some good food.
0:36
So today, we're gonna make something light.
0:39
The last time we were together,
0:40
I was making I think some heavier stuff
0:41
but today, I am gonna do one of my favorite things
0:43
and that is just a very simple salad
0:46
and to go with that very simple salad, it's a Caesar salad,
0:49
and to go with that very simple salad,
0:50
I'm gonna do some homemade croutons
0:53
and I'm gonna make a very simple homemade dressing for them.
0:58
So let's get started.
0:59
I've already got some bread cut and cubed here
1:04
and I'm just gonna toss them in some olive oil
1:11
which is a good start to anything.
1:16
So a little olive oil
1:17
and we're gonna spread 'em on a cookie sheet
1:21
and bake 'em in the oven for about 15 minutes
1:25
at 350 sounds good to me.
1:27
This looks plain, doesn't it?
1:28
"Bobby, why are you just tossing those croutons
1:34
in just olive oil?
1:35
That's not gonna be very good."
1:36
Yes, it is gonna be very good
1:39
because I'm gonna season it with a little salt and pepper
1:45
and coat more.
1:48
And this is good, my mom has got
1:51
just beautiful big flaky sea salt.
1:55
It's wonderful.
1:56
So we'll toss this, get it on our cookie sheet.
2:00
Whoops, come back, scoundrel.
2:03
Nothing like homemade croutons.
2:04
This really will add a, it will add to your salads.
2:10
People notice, they always notice the croutons
2:12
whether they're good or not and when you make 'em at home,
2:15
people know that you've gone that extra mile.
2:17
So we'll put the croutons on the cookie sheet.
2:23
And some of my, thanks Theresa,
2:27
some of my salt got left over in the bowl
2:30
so just to make sure that they've got some flavor to 'em.
2:34
A little more sea salt.
2:35
So into the oven and we'll be right back.
2:38
Okay, so let's make a a nice, simple salad dressing here.
2:42
Little lemon juice.
2:46
Hm.
2:47
Worcestershire sauce.
2:48
The joke at our house, it was never funny.
2:54
The joke at our house though was Worcestershire sauce.
2:59
It's funny now that I'm saying it kind of
3:01
but I can hear Jimmy Deen, my daddy, God rest his soul,
3:05
"Worcestershire sauce, Worcestershire sauce."
3:09
So a teaspoon of Worcestershire sauce.
3:11
God rest my daddy's soul.
3:14
Oh, I miss him so much.
3:16
And just a dash of hot sauce,
3:18
maybe like a quarter teaspoon so not too much.
3:22
None if you don't like it.
3:28
Little salt and pepper, clove of garlic.
3:31
It's, much like the croutons,
3:34
it's nice to make your own dressings at home.
3:38
People always notice, it goes a long way
3:40
and do you know who makes the best dressings hands down
3:45
that I've ever known is that lady right there.
3:48
Aunt Peggy, your dressings that you made at your house
3:52
when I was growing up and we would come over and eat
3:54
were just the most wonderful ever.
3:57
And I've tried to recreate 'em at my house
3:59
and just, I've never-
4:01
- Keep on working.
4:02
- Thank you so much.
4:03
That's the advice I need.
4:05
"Keep trying, boy."
4:07
Aunt Peggy, I don't know what the secret was
4:09
but Aunt Peggy used to make the most wonderful
4:12
oil and vinegar based dressings.
4:13
- [Peggy] Everything I did
4:14
was really as simple as I could make it.
4:16
- Yep and you would always have them in a,
4:19
this is not a bottle
4:20
but you would always have them in a bottle like this
4:22
where you could see them standing on the countertop
4:24
and they were just wonderful.
4:27
And I've tried like I said to recreate it
4:29
and not been able to do it.
4:31
So one clove of garlic.
4:34
I guess I'll just keep on trying, right?
4:36
- [Peggy] Please do.
4:37
- So a clove, "please, please continue to try."
4:42
So a clove of garlic and I'm gonna slowly add the oil to it.
4:51
All right, so let's taste.
4:55
Now, look, this book,
4:56
this is actually a Deen Brothers recipe
4:59
and the recipe calls for the Parmesan cheese
5:03
because of course there's Parmesan cheese,
5:05
to be added into the dressing.
5:07
I didn't do that.
5:09
I think you could go either way.
5:11
I'm gonna put my Parmesan on top of the salad at the end.
5:19
Let's see if it needs.
5:27
It needs.
5:29
Now, I think I'm gonna go
5:30
with a little bit of this fresh cracked.
5:34
It needs that.
5:51
Better. Wonderful.
5:52
Okay, so one more break and we'll be right back.
5:56
So the croutons have just come out
5:57
and they look and smell toasty wonderful.
6:00
Aunt Peggy, do you wanna try a crouton?
6:01
- [Peggy] Mhm.
6:02
- [Bobby] Pan is hot so be careful.
6:03
Just grab the crouton.
6:05
There you go.
6:10
- Delicious.
6:11
- [Bobby] Nothing like a homemade crouton, right?
6:13
- [Peggy] You've got a lot of good salt on it.
6:15
- Mhm. Right.
6:17
Perfect, right?
6:18
So Aunt Peggy and I were just talking during the break
6:20
and right next to she is a bottle of pepper vinegar
6:26
that Aunt Peggy put together.
6:27
This is big.
6:28
Now, this is me growing up in South Georgia.
6:32
This is Grandma Paul, this is Aunt Peggy, this is my mama.
6:35
There would always be a bottle of pepper vinegar
6:38
sitting on any lady's counter.
6:40
- [Theresa] It is at Lady and Sons.
6:42
- It is at Lady and Sons also.
6:43
On any lady's counter, you would see pepper vinegar
6:46
and this would be for turnip greens, collard greens,
6:48
mustard greens, whatever greens you're serving at the house
6:50
and it really is just distilled white vinegar
6:53
and some nice peppers, right,
6:55
and then just time for them to marry.
6:57
And it's just really, really nice on top of greens.
7:00
What else might you serve pepper vinegar on?
7:02
Anything at all or just greens?
7:04
What do you think?
7:11
- I'm just trying to think
7:12
because I always had a jar of peppers.
7:16
- [Bobby] And salad dressings. - Uh huh.
7:18
- And salad dressings.
7:19
I think that greens is really like-
7:22
- [Peggy] Probably the basic.
7:23
- The basic thing, mhm.
7:25
I think so.
7:26
- [Peggy] As I said, I was just very, very simple minded
7:30
and I just did simple things.
7:32
- Which was another point that Aunt Peggy just made to me
7:34
and that is when you make a dressing to not overthink it
7:38
and not go with a bunch of ingredients and muck it up.
7:40
You just want maybe three or four really good ingredients
7:43
like what we did here today, Worcestershire, lemon, garlic.
7:46
Those things are great together with the olive oil.
7:48
And really that's it.
7:50
And again, you could, if you want to,
7:51
you could add your Parmesan to your dressing and mix that in
7:56
or you could use it and just sprinkle on the top
7:59
after you're finished.
8:02
So I'm slicing up some beautiful garden fresh tomatoes here.
8:08
And I'm just gonna start cutting them into rustic chunks.
8:13
Not little, not diced, just kinda chunky pieces.
8:18
Gosh, I love a beautiful tomato
8:20
and that is a beautiful tomato.
8:25
Cute.
8:29
Hopefully not.
8:31
Okay, so our beautiful romaine lettuce.
8:37
I'm gonna cut the end off of it here.
8:42
And a lot of people, a lot of people only tear their lettuce
8:51
and I've said that before in front of like an audience
8:54
and I've gotten amens and yes, absolutely.
8:58
I use a knife on my lettuce.
9:00
I just do.
9:01
Sometimes I'll tear the tips off
9:03
but I have no problem cutting my lettuce.
9:08
So why don't we do a little bit of both?
9:10
We'll do some tearing and some cutting.
9:18
I know that you're wondering where the anchovies are
9:20
and there are not any anchovies in this recipe
9:22
but if you wanted to add some, you could.
9:24
That is your own personal taste.
9:29
Not everybody, do you like anchovies, Aunt Peggy?
9:31
Father John, do you like anchovies?
9:32
- [John] No thank you.
9:33
- "No thank you," see, everybody's different.
9:34
Theresa, nah, Ed?
9:37
Give or take? - [Eddie] Sure.
9:40
- I've gone in both camps.
9:44
I've liked 'em for a little while
9:46
and then been a little turned off by 'em.
9:49
They can be just a little too bold for my liking.
9:53
- [Peggy] I don't do 'em-
9:55
- [Bobby] What Father John? - [John] Pungent.
9:57
- Pungent, yeah, that's a good word.
9:58
That's a very good word.
10:01
Okay, so our lettuce and tomato.
10:02
This is gonna be a very, very simple salad.
10:06
Lettuce.
10:07
Tomato.
10:12
Our dressing.
10:14
I did away with my whisk
10:15
but I'm gonna give that another little turn.
10:20
The dressing was good, a little bit oily.
10:22
It's an oil-based dressing so you expect that
10:25
but a little, little bit on the oily side.
10:29
So I might dial back on the oil just a little bit
10:31
and I'm not gonna use all of it,
10:35
just enough to coat everything when I toss it.
10:40
Don't wanna overdo it.
10:43
And if we need more, we can always add.
10:45
Like my mom has always said, "you can always add
10:47
but you can never take it away once you've done it.
10:49
So careful, sonny boy."
10:53
I've heard that many times.
10:56
I'm trying to keep my hands from getting oily
11:00
so I'm gonna use a rubber spat to sorta toss this around
11:04
and that looks quite appetizing to me.
11:11
And that's just enough of the dressing.
11:16
It's not sitting in oil down in the bottom
11:18
and you might even, when you plate this,
11:20
you might even squeeze a little bit
11:21
of that Meyer lemon juice right on top of the salad.
11:26
To that and I don't wanna break them up, good,
11:30
wanna add my croutons.
11:32
Father John, Aunt Peggy tasted one of the croutons.
11:34
She thought they were nice.
11:35
Do you wanna taste one?
11:36
Pan's warm, be careful.
11:38
- Thank you. - Yes, sir.
11:41
- [John] Perfect. - Yeah?
11:45
My audience is unpaid
11:50
and they're generous with the compliments.
11:54
All right, so this looks really nice.
11:57
And the last thing, there's Parmesan in there
11:59
but I'm gonna add a little feta.
12:03
Feta's another one of those things
12:04
that people like or don't.
12:07
I do, I like feta cheese.
12:12
And this looks quite nice to me.
12:16
Quite nice.
12:18
And I'm gonna serve it up for my friends and family here.
12:21
So that is a very simple Caesar salad
12:24
with a really simple homemade dressing
12:27
and also really simple but delicious homemade croutons.
12:31
So bon appetit and until next time.
12:35
Y'all ready for some salad?
12:37
Do you want one? - [John] Yes.
12:39
- [Bobby] Of course you do, you better.
12:41
Hey, y'all, it's Paula Deen.
12:43
Now, if you enjoyed this video, be sure to like it
12:47
and click the subscribe button as well as the notification
12:51
and bell to be alerted when I post a video.
12:54
Love and Best Dishes Y'all.
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