made this tonight for the fam. totally crushed it! the magic was the “fried” panko breadcrumbs…no, the dressing..no, the breadcrumbs…thank you for this recipe, my family loves me again.
For anyone following along at home - BOTH Brian and Kenji are right about dressings. Kenji's method uses a tall container and slowly moving the immersion blender straight up, so while it looks like you're "dumping all the oil in" in effect, the oil floating on top is slowly incorporated, as if streamed. Kenji's mayo has enough emulsifiers and the hand blender is powerful enough that you can actually screw this up and it will still work, making it feel like you don't need to manage the speed of the oil (or the speed of your hand, depending), but actually if you do them side by side, while an emulsion will form either way, if you jerk your hand around quickly to incorporate the mayo/dressing it'll wind up WAY thinner than the slowly incorporated version.
The question is, what does it look like the next day in he fridge? If the oil is not slowly incorporated any mayo-style dressing will separate if it sits. Obviously if you only make enough for one salad, it makes no difference.
@@BG-mw5pt the next day in the fridge looks identical to the first day. I’ve never had the emulsion break on Kenji-style mayo, even if the mayo is left in the fridge so long it spoils.
If you put everything in a container, put the immersion blender in (to the bottom) and start blending...then move up once it's emulsified, it should also work. This removes the pouring element and it works 9 times out of 10.
Oh my gosh Brian! I made this for dinner tonight and it’s the absolute best chicken Caesar salad I’ve ever eaten. The dressing was perfect, the toasted breadcrumbs were delicious and it all came together perfectly. My husband agrees too. Best EVER!
@@BrianLagerstrom Dude, you're honestly one of the most informative chefs in this platform. Having tried out most of your pizza recipes, it's clear how much research goes into a video. We'll be here for the next 2mil subs! Don't forget us once you get a streamy!
The toasted bread crumbs are a cool trick to save time and effort but I have some issues with flavor. The croutons I would use would generally be flavored with garlic and these aren't. So to remedy that, maybe cook some smashed garlic in the oil for a short time to infuse the oil with some garlic deliciousness, then fry the bread crumbs in the oil.
I’ve made the dressing, following exactly Brian’s instructions. It was simply out of this world. I’ve written down the recipe. It’s insanely tasty. Highly recommended. You’re legit Brian, thank you!
I made this tonight. Absolutely brilliant in the on the pan frying bread crumbs. I just took my existing croutons and broke them down into bread crumbs then fried them with the oil in a pan. I love that every bite has a crunch to it. Brilliant. No longer searching for that crouton to load on my fork with the salad. Added the capers. I used chicken breasts with a Montreal seasoning. Different texture as the breast shredded a bit. But was juicy and still gave a great flavor to the salad. Will never do Caesar other than this way again. Thank you!
Not since Sam The Cooking Guy has there been a RUclipsr coming up with such approachable and entertaining cooking videos. Hats off to you, Brian. I thoroughly enjoy your stuff (and actually cook it)! Thanks.
Bri that salad looks hawesome. Our family likes doing ‘salad Sundays’ and this looks like Sunday dinner to us, bruv. Keep up the good work. This channel has me watching RUclips instead of cable.
I end up buying EVERYTHING YOU USE in your kitchen, and I am so thankful you helped me finding all the good kitchen tools without wasting my money on choosing wrong items.👍👍👍!!!
So excited to make this with my girlfriend. I think out of all the food channels I follow yours is the one I make the most food from and whatever recipe I try, it always has to be made again due to popularity.
I made this, never tried capers or anchovies before but went ahead and took your word for it and my god this was absolutely fantastic! Thanks a lot mate!
Dude you are killing it! Keep doing what you do!!! I am a self proclaimed chef (dad of 2 picky eaters) and your videos helped make me a superstar in the kitchen and my outdoor pizza oven!! Awesome job and congratulations on your accomplishments
made this a few nights ago and it was awesome. i had some leftover dressing and chopped lettuce. i just toasted a split ciabatta loaf, put a layer of tuna in olive oil and topped with the dressed lettuce. added a nice layer of shaved parm and sprinkled some chopped capers over it. best dang tuna sandwich! thanks Bri
I love this style. I’m in the process of becoming not fat so it would be great to see more meals I can cook during the week once I’m not fat anymore, haha.
Another win. My wife was suspicious of the bread crumbs instead of croutons, but ended up liking the fact that you get crunch in every bite. I used anchovy paste from a tube because that's what I have on hand and it worked fine. I've made 3 salads in the past couple days AND I'm still working through butter chicken leftovers. Thanks, Bri.
Brian, I recently discovered your channel and this was one of the first videos of yours I watched. Today, I made chicken for a Caesar salad following your directions to a T and I wanted to tell you that they came out PERFECT! I never would've thought about using chicken tenders instead of breasts. It was so easy and quick to prep them for the salad and they were amazing. I have to admit, I had my doubts at first, particularly about the cook times; I thought for sure mine would get really dark, but man they came out looking exactly like yours - they were tender, juicy, and very tasty! Thanks so much for helping me make one of my favorite salads at home with such a simple method for doing the chicken!
This channel is dope. Definitely my new favorite RUclips cooking channel. Your recipes are meticulous and I find myself learning something new about recipes I’ve cooked many times in the past.
Brian, Ive been meticulousley wading through all the caesar salads on the inter webs and so far, this is the one that works the best for me. LOTS of anchovies.... why even make Caesar salad if there are no anchovies.??? Aggressively pre blend the aromatics and then drizzle in the oil. I use avocado oil. Perfection! Haven't used your panko trick yet but will asap...I still have croutons floating around. Chicken tenders are pretty insipid things and I never used them, but this is the perfect application for them. The family is very happy!!!Great quick weeknight healthy meal. Thanks so much. !!!
I subscribed more than 100K followers ago and as someone old enough to be your mother, I AM SO PROUD OF YOU! I knew when I watched you the first time that you were going to be YUGE!! My husband would love this salad. I am going to make it this week. Thank you!
My first waiting job was at the finest county club in Mpls, MN. It included making table-side Caesar on Fri and Sat eves. Portioned out by the pantry in ramekins were: anchovies, lemon juice, garlic cloves, Dijon mustard, raw egg, Worcestershire sauce, veg. oil which we assembled in a large wooden bowl with a fork, romaine tossed in and topped with grated parm and croutons. It was the perfect diversion for old, rich white people who were married for decades and had nothing to say to each other! I still make it this way as long as I have anchovies on hand- a must! I'm definitely going to try the toasted panko!
You’d be like one of three RUclipsrs I know who actually makes food I could whip up at home. So that be hella cool to have your videos go in that direction
You sir need a book! Really though, that would be sweet. I just wanted to say thanks for all the awesome bread and pizza recipes. Excited to try out your take on a caesar salad with the wife.
ya know, Brian, i've gotten to the point of needing to watch every one of your sessions, even though im not fond of what you might be creating. . Seems like whenever I watch anything you do, I end up trying it and it totally works for me. it Awesome stuff you do. It just keeps blowing me away.
I like a squizzer of honey and a tiny bit of lemon zest in the dressing too. Zest helps brighten and adds more lemon flavor, and a tiny bit o honey mellows the salty garlic punch of the standard Caesar.
This looks great! Will definitely give it a go. By the way, in Sicily we melt anchovies into the olive oil before toasting the bread crumbs. Try it, it‘s delicious!
Yes!!!! More videos like this Plus, how to prep for freezer-Grab&Go. When I work hard...10+ hours...I like Grab&Gos. Mix&Match items that I can take frozen to work, - it thaws while I work - then eat. Using your salad is a perfect example. I would tear all the salad & bag it, bag bread crumbs, bag chicken, ice cube the dressing & freeze everything but the lettuce. It would go in the draw. Then I would alternate between red meat & mushroom toppings & the chicken & pan seared artichokes. Fast, voracious & yummy
I also make toast d breadcrumbs except I start with garlic gently browning and hen I add the breadcrumbs. I'm Sicilian and we make these breadcrumbs for St. Joseph's day. I love them so much I add to other pastas.
I have to say, I just recently found your channel, and have thoroughly enjoyed it. I really love this recipe, because I'm on a low-carb diet for weight loss, and your videos make it really hard. Everything you make looks so good, especially the 1.8 million pizzas you've made. Once I hit my goal, I'm going back through your videos to make everything, I really can't wait.
Done this again! Loooove this recepie 🥰 And yes, I am one of those that put ALL oil at once 😀 just work your mixer from BOTTOM slowly up and down, and it is super great and easy. Brian, I love red onion- how do you do if you use it, so it isn’t become this strong strong taste? Love this Channel- just so you know.
Made this today for my wife and me. It was delicious! A solid recipe! I wasn't sure about the panko breadcrumbs before I made it, but they were just right!
Love this content. The other recipes I actually saved of yours (as opposed to just watching 1x) is the fish tacos, chicken salad, rotisserie chicken, and 1 hour pizza (although I love all of it!)
Almost 180k subscribers!?! Wow Bri! I am so happy for you! But I knew you'd do well the first time I watched you... 170k subs ago. ( I think I came in at about 10k subs. ) And YES! More weeknight meals would be great! I love a good Ceaser Salad, looking forward to giving it a go... Thank you again!
If you’re trying to keep your carbs down but still want the crunch, try frying the capers. They’re amazing fried. Now I want to go make a Caesar salad!
I was first introduced to a really good Caesar salad in Spain, and this one ranks right up there with it. I'm going to be putting this to good use, thanks for taking the time to make the vid. I really enjoy your style of vids and teaching, just fun stuff!
Chicken tenders instead of a breast, yeah absolutely! And fried planko instead of croutons? Well that's just brilliant! It's those little things that a kitchen commoner like me would never think of, but that will really make a huge difference. Looking forward to making this one...!
Made this tonight. Very good. I'll have to maybe halve the amount of anchovies next time for my wife, but I liked it. I think you may have forgotten to add black pepper though, which I added.
oh neat, I thought it was just me who added toasted Panko to my salads, I season with granulated garlic as well. love that you used so many anchovies too. another good replacement might be Vietnamese Fish Sauce. I add this to most things these days, though I'm not sure it's really common in most north Americans pantries.
Looks great. I like the restrained use of garlic. I've had a lot of Caesar Salad that was just a garlic bomb. Not what I want in my salad. This one would be better.
I've used the method you used to grill and cook the chicken pieces for the butter chicken recipe twice now. Amazing way to reliably cook tender bits of chicken in 20 to 25 min.
Love this!! As always, thanks for the recipe. As someone who's in a diet, would you every consider showing a "low cal" version of your recipes / maybe give us some good low-cal recipe video's in general? Can't wait to make this as my weekend cheat meal!
Glad to see stick blenders have pretty much become the norm for making mayonnaise and other emulsified dressings. What’s it been, five years or less since we were handwhisking oil into egg yolks a drop at a time for half a goddamn hour? The first time I used a stick blender to make mayo it seemed like a miracle.
it comforts me that someone as good at this stuff as Brian is, can't say Worcestershire :P I'm so amazed at this chicken cooking technique, going to have to try this.
My wife and I went to an Italian restaurant in Agoura, Ca no longer there🤔the only place that we knew of that would make the ceaser salad at table side including the dressing it was awesome 👍🏻👏🏻👏🏻🍽️🍽️
Thanks for such a clear and well produced video. I made this the other night and it was really great. I find it hard to believe I was able to make something so delicious! Winner winner chicken Caesar salad dinner!
Now Brian, put on your Alton Brown thinking cap for a moment. You can add everything and mix a perfect emulsion as long as you use a stick blender and narrow, tall sided container like you do. If an old dog like me with 40 years experience as a chef can learn new tricks so can a young buck like you.😂 The only difference is put the stick blender straight down to the bottom without tilting like you do and start blending. The stick blender’s small groves only allow a small amount of oil to enter the blade area as you start mixing you’ll see the emulsion forming, gradually lift the blender and more oil enters the emulsion until fully incorporated. This mimics the drizzling of the oil. Don’t over-mix or it will become too stiff, especially with avocado oil. I learned this from a lady on the internet with an avocado mayo recipe and it never has broken. She says to use a room temperature egg which I’ve always done. I’m not sure if it matters though. I’ve been wanting to try this with Caesars dressing and finally did it with yours and it came out perfect. Once you have the timing down it literally takes seconds. I haven’t bought mayo in years since learning this trick.😁
made this tonight for the fam. totally crushed it! the magic was the “fried” panko breadcrumbs…no, the dressing..no, the breadcrumbs…thank you for this recipe, my family loves me again.
Haha glad I could help. Thanks for making
I agree.. The fried pank gives that 'magic' texture and taste in the dressing
For anyone following along at home - BOTH Brian and Kenji are right about dressings. Kenji's method uses a tall container and slowly moving the immersion blender straight up, so while it looks like you're "dumping all the oil in" in effect, the oil floating on top is slowly incorporated, as if streamed. Kenji's mayo has enough emulsifiers and the hand blender is powerful enough that you can actually screw this up and it will still work, making it feel like you don't need to manage the speed of the oil (or the speed of your hand, depending), but actually if you do them side by side, while an emulsion will form either way, if you jerk your hand around quickly to incorporate the mayo/dressing it'll wind up WAY thinner than the slowly incorporated version.
The question is, what does it look like the next day in he fridge? If the oil is not slowly incorporated any mayo-style dressing will separate if it sits. Obviously if you only make enough for one salad, it makes no difference.
@@BG-mw5pt the next day in the fridge looks identical to the first day. I’ve never had the emulsion break on Kenji-style mayo, even if the mayo is left in the fridge so long it spoils.
If you put everything in a container, put the immersion blender in (to the bottom) and start blending...then move up once it's emulsified, it should also work. This removes the pouring element and it works 9 times out of 10.
I’m so happy for this type of video! Yes, more “ weekday after work” type recipes are what we need. Thanks Bri!
Oh my gosh Brian! I made this for dinner tonight and it’s the absolute best chicken Caesar salad I’ve ever eaten. The dressing was perfect, the toasted breadcrumbs were delicious and it all came together perfectly. My husband agrees too. Best EVER!
The man is relentless; he just doesn't stop. He's got creativity enough for ten people. Thanks for the video Bri.
Thanks for watching another vid I appreciate!
@@BrianLagerstrom FYI the url for your shoes was not working this afternoon.
This channel is growing faster than anyone ever imagined. I am so so happy for Brian!! Been here since 2k subs. ❤️
Dude thanks so much for being here!!!! The vids were NOT good back at 2k so I appreciate you
@@BrianLagerstrom Dude, you're honestly one of the most informative chefs in this platform. Having tried out most of your pizza recipes, it's clear how much research goes into a video. We'll be here for the next 2mil subs! Don't forget us once you get a streamy!
No, I said this would happen.
@@jameshobbs I was gonna say I imagined this back in the weeds and sardines days
Honestly I don't understand why he's not over a million.
The toasted bread crumbs are a cool trick to save time and effort but I have some issues with flavor. The croutons I would use would generally be flavored with garlic and these aren't. So to remedy that, maybe cook some smashed garlic in the oil for a short time to infuse the oil with some garlic deliciousness, then fry the bread crumbs in the oil.
I’ve made the dressing, following exactly Brian’s instructions. It was simply out of this world. I’ve written down the recipe. It’s insanely tasty. Highly recommended. You’re legit Brian, thank you!
I made this tonight. Absolutely brilliant in the on the pan frying bread crumbs. I just took my existing croutons and broke them down into bread crumbs then fried them with the oil in a pan. I love that every bite has a crunch to it. Brilliant. No longer searching for that crouton to load on my fork with the salad. Added the capers. I used chicken breasts with a Montreal seasoning. Different texture as the breast shredded a bit. But was juicy and still gave a great flavor to the salad. Will never do Caesar other than this way again. Thank you!
Not since Sam The Cooking Guy has there been a RUclipsr coming up with such approachable and entertaining cooking videos. Hats off to you, Brian. I thoroughly enjoy your stuff (and actually cook it)! Thanks.
Thanks so much for being here! Thanks for the kind words
Sam’s a whiner though. Brian isn’t. 😂
I made this tonight for me and my boyfriend and it was by far the best Caesar salad we have ever had!
Bri that salad looks hawesome. Our family likes doing ‘salad Sundays’ and this looks like Sunday dinner to us, bruv.
Keep up the good work. This channel has me watching RUclips instead of cable.
Thanks!
Thanks, Lelon!
I end up buying EVERYTHING YOU USE in your kitchen, and I am so thankful you helped me finding all the good kitchen tools without wasting my money on choosing wrong items.👍👍👍!!!
So excited to make this with my girlfriend. I think out of all the food channels I follow yours is the one I make the most food from and whatever recipe I try, it always has to be made again due to popularity.
Thanks so much for using them! Thanks for watching
I made this, never tried capers or anchovies before but went ahead and took your word for it and my god this was absolutely fantastic! Thanks a lot mate!
Dude you are killing it! Keep doing what you do!!! I am a self proclaimed chef (dad of 2 picky eaters) and your videos helped make me a superstar in the kitchen and my outdoor pizza oven!! Awesome job and congratulations on your accomplishments
made this a few nights ago and it was awesome. i had some leftover dressing and chopped lettuce. i just toasted a split ciabatta loaf, put a layer of tuna in olive oil and topped with the dressed lettuce. added a nice layer of shaved parm and sprinkled some chopped capers over it. best dang tuna sandwich! thanks Bri
I love this style. I’m in the process of becoming not fat so it would be great to see more meals I can cook during the week once I’m not fat anymore, haha.
If you swap the breadcrumbs for bacon crumbles, it’s virtually keto. That’s my reasoning 😀
Another win. My wife was suspicious of the bread crumbs instead of croutons, but ended up liking the fact that you get crunch in every bite. I used anchovy paste from a tube because that's what I have on hand and it worked fine. I've made 3 salads in the past couple days AND I'm still working through butter chicken leftovers. Thanks, Bri.
Brian, I recently discovered your channel and this was one of the first videos of yours I watched. Today, I made chicken for a Caesar salad following your directions to a T and I wanted to tell you that they came out PERFECT! I never would've thought about using chicken tenders instead of breasts. It was so easy and quick to prep them for the salad and they were amazing.
I have to admit, I had my doubts at first, particularly about the cook times; I thought for sure mine would get really dark, but man they came out looking exactly like yours - they were tender, juicy, and very tasty! Thanks so much for helping me make one of my favorite salads at home with such a simple method for doing the chicken!
You are super awesome dude. Simple comment for a new found channel. Thanks. Looking to learn from you.
Love being part of the community polls. Video is amazing as always!
This channel is dope. Definitely my new favorite RUclips cooking channel. Your recipes are meticulous and I find myself learning something new about recipes I’ve cooked many times in the past.
Brian, Ive been meticulousley wading through all the caesar salads on the inter webs and so far, this is the one that works the best for me.
LOTS of anchovies.... why even make Caesar salad if there are no anchovies.??? Aggressively pre blend the aromatics and then drizzle in the oil. I use avocado oil. Perfection! Haven't used your panko trick yet but will asap...I still have croutons floating around. Chicken tenders are pretty insipid things and I never used them, but this is the perfect application for them. The family is very happy!!!Great quick weeknight healthy meal. Thanks so much. !!!
I subscribed more than 100K followers ago and as someone old enough to be your mother, I AM SO PROUD OF YOU! I knew when I watched you the first time that you were going to be YUGE!! My husband would love this salad. I am going to make it this week. Thank you!
Thanks Jennifer!
OMG. Capers. Brilliant. Maybe add a little lemon zest but perfect.
My first waiting job was at the finest county club in Mpls, MN. It included making table-side Caesar on Fri and Sat eves. Portioned out by the pantry in ramekins were: anchovies, lemon juice, garlic cloves, Dijon mustard, raw egg, Worcestershire sauce, veg. oil which we assembled in a large wooden bowl with a fork, romaine tossed in and topped with grated parm and croutons. It was the perfect diversion for old, rich white people who were married for decades and had nothing to say to each other! I still make it this way as long as I have anchovies on hand- a must! I'm definitely going to try the toasted panko!
This guy is hilarious & so passionate about cooking. One of the best on RUclips already.
Thanks so much
Whatever you cook, it looks delicious !!! I just like to watch you create something incredible !!!
BACK WITH A BANGER, BRIAN!!!!
You’d be like one of three RUclipsrs I know who actually makes food I could whip up at home. So that be hella cool to have your videos go in that direction
I make this salad on a frequent basis. My boyfriend and I are so obsessed with it. Highly recommend!!!
The first salad that my teen will eat. Thank you!
Such a great and easy salad. The panko breadcrumbs are the secret! Those are staying in my rotation now. Never buying croutons again
You sir need a book! Really though, that would be sweet. I just wanted to say thanks for all the awesome bread and pizza recipes. Excited to try out your take on a caesar salad with the wife.
ya know, Brian, i've gotten to the point of needing to watch every one of your sessions, even though im not fond of what you might be creating. . Seems like whenever I watch anything you do, I end up trying it and it totally works for me. it Awesome stuff you do. It just keeps blowing me away.
I like a squizzer of honey and a tiny bit of lemon zest in the dressing too. Zest helps brighten and adds more lemon flavor, and a tiny bit o honey mellows the salty garlic punch of the standard Caesar.
It will be a salad night tonight. The breadcrumb trick was genius. Always a great video. As long as you keep on dancing, I will keep on watching.
This looks great! Will definitely give it a go. By the way, in Sicily we melt anchovies into the olive oil before toasting the bread crumbs. Try it, it‘s delicious!
Yes!!!!
More videos like this
Plus, how to prep for freezer-Grab&Go.
When I work hard...10+ hours...I like Grab&Gos. Mix&Match items that I can take frozen to work, - it thaws while I work - then eat.
Using your salad is a perfect example. I would tear all the salad & bag it, bag bread crumbs, bag chicken, ice cube the dressing & freeze everything but the lettuce. It would go in the draw. Then I would alternate between red meat & mushroom toppings & the chicken & pan seared artichokes.
Fast, voracious & yummy
I also make toast d breadcrumbs except I start with garlic gently browning and hen I add the breadcrumbs. I'm Sicilian and we make these breadcrumbs for St. Joseph's day. I love them so much I add to other pastas.
I have to say, I just recently found your channel, and have thoroughly enjoyed it. I really love this recipe, because I'm on a low-carb diet for weight loss, and your videos make it really hard. Everything you make looks so good, especially the 1.8 million pizzas you've made. Once I hit my goal, I'm going back through your videos to make everything, I really can't wait.
Thanks for watching!
I always look forward to your videos every week! As with all of your recipes, thanks for being such a great teacher!
Thank you very much for watching
Done this again! Loooove this recepie 🥰 And yes, I am one of those that put ALL oil at once 😀 just work your mixer from BOTTOM slowly up and down, and it is super great and easy.
Brian, I love red onion- how do you do if you use it, so it isn’t become this strong strong taste?
Love this Channel- just so you know.
Made this today for my wife and me. It was delicious! A solid recipe! I wasn't sure about the panko breadcrumbs before I made it, but they were just right!
I made the dressing, I wasn’t convinced but omg! Another win.
Just made this last night. The whole family rated it as “excellent”! Thanks Brian.
Love this content. The other recipes I actually saved of yours (as opposed to just watching 1x) is the fish tacos, chicken salad, rotisserie chicken, and 1 hour pizza (although I love all of it!)
I do like your style, Bri.
Brian, great recipe! My family loves it. A lot of times we make it we put it in wraps. Works great!
Great idea. Wendy's used to have a chicken Caesar wrap that was addictive.
I made this today without the chicken and bro it was AMAZING. I usually don't like salads, but I could not stop eating this one!
Another rippin’ recipe Bri! 12 adults loved it and 3 small children didn’t. Adults win! Fried bread crumbs is the way to go. Thanks man
Almost 180k subscribers!?!
Wow Bri! I am so happy for you! But I knew you'd do well the first time I watched you... 170k subs ago. ( I think I came in at about 10k subs. )
And YES! More weeknight meals would be great! I love a good Ceaser Salad, looking forward to giving it a go... Thank you again!
Another hit with the family tonight!
Just made this and not only is it delicious but it also took ~25min. Great job Brian!
Oh great to hear it worked as advertised!
For the tendon things.. I usually take a fork put the tendon through and pull on it so the whole thing comes out. Works like a charm
Amazing recipe!! Gonna make it right now!
Now say it with me: Woostersheer-sauce!!!!!
Caesar is my go to salad, so pumped to try this recipe out!
And BAM! General Tsos tonight and Cesar salad for Wednesday. Keep’m coming. My kitchen has never smelled so good.
A+ Caesar salad dressing. Eating it by the spoonful.
If you’re trying to keep your carbs down but still want the crunch, try frying the capers. They’re amazing fried. Now I want to go make a Caesar salad!
Brian: "this is 6 inches of water"
(shows about 3 inches o water)
Me: "must have been Cold water"
This comment needs the appreciation it deserves
That water must have been in the pool
I was first introduced to a really good Caesar salad in Spain, and this one ranks right up there with it. I'm going to be putting this to good use, thanks for taking the time to make the vid. I really enjoy your style of vids and teaching, just fun stuff!
Brian I LOVE YOUR CHANNEL!! On another note -wanna try this but only one clove of garlic??
Been watching since the very beginning and it’s so dope to see your success. Thanks for all the great food so far!
Thanks for being here! Truly
@@BrianLagerstrom Made this today for lunch and as always, incredible! Fried breadcrumbs are a game changer!
Looks delish. I like seeing dressing without mustard. I'll be trying this soon.
Chicken tenders instead of a breast, yeah absolutely! And fried planko instead of croutons? Well that's just brilliant! It's those little things that a kitchen commoner like me would never think of, but that will really make a huge difference. Looking forward to making this one...!
Love anchovies and Worcestershire great recipe thank you
This the first thing I’m making after I’m o er Covid and I get my sense of taste back. Looks sooooo good!
I put the salad in the freezer for like 30 mins before I dress it. So good.
Made this tonight. Very good. I'll have to maybe halve the amount of anchovies next time for my wife, but I liked it. I think you may have forgotten to add black pepper though, which I added.
oh neat, I thought it was just me who added toasted Panko to my salads, I season with granulated garlic as well.
love that you used so many anchovies too.
another good replacement might be Vietnamese Fish Sauce.
I add this to most things these days, though I'm not sure it's really common in most north Americans pantries.
Good call with the capers. Briney additions like that and olives are underrated.
Looks great. I like the restrained use of garlic. I've had a lot of Caesar Salad that was just a garlic bomb. Not what I want in my salad. This one would be better.
A little goes a long way!
Love your editing style and detailed explanations !!! I always enjoy your videos
Thanks so much!
Glad to hear you give your own advice from your own experiences, even if it means going against big names. #Respect
Great video! I was wondering if you could do biscuits as one of your recipes one day. It's one of those foods that I haven't quite mastered.
I've used the method you used to grill and cook the chicken pieces for the butter chicken recipe twice now. Amazing way to reliably cook tender bits of chicken in 20 to 25 min.
I made the dressing & replaced the oil with yogurt.. O M G this is sooooooo gooood!!!!
The anchovy is the key, so damn good!
Love this!! As always, thanks for the recipe.
As someone who's in a diet, would you every consider showing a "low cal" version of your recipes / maybe give us some good low-cal recipe video's in general?
Can't wait to make this as my weekend cheat meal!
I really like your bold take on the Caesar dressing Chef. I’d even add Wooster sauce and Tabasco just to be on the safe side.
Glad to see stick blenders have pretty much become the norm for making mayonnaise and other emulsified dressings. What’s it been, five years or less since we were handwhisking oil into egg yolks a drop at a time for half a goddamn hour? The first time I used a stick blender to make mayo it seemed like a miracle.
👌🤙🏻👌🤙🏻👌
Recently discovered your channel: this will be the first recipe I am going to try. Thank you!
anchovies are incredible! a must add. first time watching your videos and it was a good one!
Yeeeeeeup. Making this for dinner (vegetarian style) ..thanks for another amazing recipe Brian!!
Looks amazing, dying to try the fried breadcrumbs! I don’t know why, but the “let’s eat this thiiiiing” at the end is always so satisfying. 🤣🙌
I have made this so many times already and everybody loves it! How can I store the bread crumbs without them becoming soggy after toasting them?
it comforts me that someone as good at this stuff as Brian is, can't say Worcestershire :P I'm so amazed at this chicken cooking technique, going to have to try this.
Looks great Bri. My stomach says to me: Let’s make this thing!
YES MORE VIDEO'S LIKE THIS PLEAAAASSE! WOW!!!!! DELICIOUS and EASY!!!
No anchovies in the dressing is absolutely a deal breaker for me, it's just not the same without them!
My wife and I went to an Italian restaurant in Agoura, Ca no longer there🤔the only place that we knew of that would make the ceaser salad at table side including the dressing it was awesome 👍🏻👏🏻👏🏻🍽️🍽️
Thanks for such a clear and well produced video. I made this the other night and it was really great. I find it hard to believe I was able to make something so delicious! Winner winner chicken Caesar salad dinner!
Def gonna make this ! looks amazing Bri
I absolutely love homemade Caesar salads. I can't wait to make this. First thing is the dressing. Pardon me while I check my anchovy supply.
Loved, loved, LOVED this video! More please & thanks!
Now Brian, put on your Alton Brown thinking cap for a moment. You can add everything and mix a perfect emulsion as long as you use a stick blender and narrow, tall sided container like you do. If an old dog like me with 40 years experience as a chef can learn new tricks so can a young buck like you.😂
The only difference is put the stick blender straight down to the bottom without tilting like you do and start blending. The stick blender’s small groves only allow a small amount of oil to enter the blade area as you start mixing you’ll see the emulsion forming, gradually lift the blender and more oil enters the emulsion until fully incorporated. This mimics the drizzling of the oil. Don’t over-mix or it will become too stiff, especially with avocado oil. I learned this from a lady on the internet with an avocado mayo recipe and it never has broken. She says to use a room temperature egg which I’ve always done. I’m not sure if it matters though. I’ve been wanting to try this with Caesars dressing and finally did it with yours and it came out perfect. Once you have the timing down it literally takes seconds. I haven’t bought mayo in years since learning this trick.😁
Love Caesar salad. I'd watch recipe videos on soups, salads and sandwiches all day
Awesome Bri! Cant wait to try it!
You won’t regret it, brother. Let me know how it goes.