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Tableside Caesar Salad

Chef's Secrets Revealed in Martins Restaurant here at Long Bay Resort, enjoy tableside Caesar Salad.

Click to view a transcript of the video.

We will start with anchovies and garlic, and smash them together in a nice wooden bowl.  Take one egg yolk.  Egg yolk has the ability to absorb 40 times of its own volume of olive oil.  A little bit of lemon juice squeezed through a napkin so you don't get any seeds.  A little bit of dijon mustard, a little bit of Worcestshire Sauce that has been around since 1837 and a little bit of Tobasco, Red Wine Vinegar, just a drop.  Now we will mix it.  Add olive oil.  

Spread the dressings on the side of the bowl.  Add the romaine lettuce and homemade croutons.  The hardest part to keep the lettuce in the bowl.

A little bit of parmesan cheese, finished with fresh ground pepper and you have a Ceasar Salad made by Martins Restaurant.


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