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WOMAN: You can't find a
good Caesar salad in Paris.

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They always put big
chunks of chicken in them.

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And so this salad
is the perfect way

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to have that authentically
American salad at my home.

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What's special with the
croutons that I tend to make

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is that I like to flavor them
just as we're baking them.

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It makes sure that when
you eat through them,

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you're not eating through
this bland piece of bread.

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[MUSIC PLAYING]

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I have some anchovies and
some mustard, some freshly

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zested lemon, and some garlic.

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This brioche is at
least five days old.

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When you touch it, it doesn't
have that cushiony squish

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that brioche normally has.

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So here we go.

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I'm using canned anchovies.

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I imagined this recipe so that
people who don't like anchovies

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can have a Caesar
salad with anchovies

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but without even noticing them.

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So if you're not an anchovy
lover, trust me on that one.

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Try it.

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And if you still don't
like it afterwards,

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then I'll have tried my best.

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I'm going to use
honey Dijon mustard.

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It has to be a strong mustard.

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Lemon zest, some garlic.

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I'm going to blend them
adding a little bit of water

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for fluidity, and then I'm
going to paint these brioche,

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these stale brioche slices.

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And let them absorb the flavors
and scents of the anchovies.

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Here you want to puree just
until the ingredients have

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come together.

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All right.

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And my ingredients have
just come together.

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I'm going to start adding
a little bit of water.

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And this is just a
couple of tablespoons.

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Add the water as
the food processor

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is doing its job so that I don't
add too much water content.

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You'll know it's reached
the right texture when

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it has a liquid aspect to it.

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It's a little coarse,
and that's OK.

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Anchovies in the food processor
won't puree it perfectly.

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It almost has the
consistency of horseradish.

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I have my little mixture.

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And I am going to
paint my anchovy slices

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with a little bit of this paste.

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I know there's some
nonanchovy lovers out there.

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But the mustard and
the lemon really

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overpower any traditional
anchovy flavors

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that might deter you.

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The brioche, even
though it's stale,

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will still absorb very quickly
any little hydration or liquids

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inside.

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And this is perfect
because it will stick

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as I'm turning over the slices.

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In doing both sides,
you ensure that there's

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a nice spreading
out of the flavors

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on all the pieces
of the brioche.

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Our brioche slices are ready
to go into the refrigerator.

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[MUSIC PLAYING]

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The brioche has been
marinating for 6 to 24 hours

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in your refrigerator.

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When you take it out, it'll
have a sort of paste look to it.

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It actually looks like you've
put toothpaste on your brioche.

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This is a good time to put your
oven on boiler so that it's

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at the right
temperature when you're

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about to dry out the croutons.

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So I take each piece,
and I just pull it apart.

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You can use a knife.

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But the reason why I
like to just pull it out

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is that it makes for
uneven croutons that

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then have this varied texture.

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As I'm cutting through
it, I'm getting

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the fresh whiffs of lemon.

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The brioche here has soaked
up all of the liquids.

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And it almost looks
like it's revived.

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I'm going to drizzle a
little bit of olive oil

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and put some Parmesan on top
to finish off my croutons.

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When you eat a
Caesar salad, I've

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been routinely frustrated to
have some very bland croutons.

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So this recipe really
stems from my desire

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to eat some flavorful salads
from every single bite.

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We're going to take
this to the oven

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and broil it for a
couple of minutes

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just time enough for the brioche
to really soak up and dry out

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all of the cheese, the
oils, and really have

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those oven-baked croutons.

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When your croutons are
ready, they'll be golden.

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And you'll see they'll
have reduced in size.

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That's absolutely fine.

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They've shrinked because
they've absorbed the water, yes.

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But they've also
dried out in the oven.

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Before we top up the
salad with these croutons,

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we're going to make a dressing.

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For this salad dressing, I have
adapted the traditional Caesar

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salad sauce for the way that
I flavored these croutons.

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I use some lemon juice.

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The reason why I add
a little bit of honey

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is to really round
up the flavors.

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It's not that I'm
looking for the sweetness

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as much as I'm looking for
the stickiness of the honey.

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I use some olive oil.

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Now whisk this
together, and then

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just add some salt and
some freshly milled pepper.

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So for the salad itself,
we have some romaine salad.

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I will start with the
fresh ingredients,

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adding the radishes to
the bowl, some Parmesan,

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just putting the croutons
last so that you don't

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break their structure too much.

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I'm going to put in
some of the dressing.

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Once that's done, I'm
going to add my croutons.

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You may not put all of the
ones that you've prepared.

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And you can keep
those for a couple

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of weeks in a cool, dry space.

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Here we go.

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I love anchovies, so I'm going
to add an extra crouton or two.

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And the final touch--

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I'm just going to add a
little bit of the Parmesan.

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And those extra radishes
are just for presentation.

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All of the ingredients
really come together.

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And you don't have the dryness
that you have in these bland

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croutons that are store-bought.

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It is very, very, very good.

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This is a Caesar salad for me.