Tips for Making the Caesar Salad

    Published: 06-16-2009
    Views: 17,471
    Chef Hector Playuk discusses tips for making a caesar salad.

    Hector Playuk

    Hector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.

    Hi, my name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant, in Washington DC. I will show you few tips about the Caesar salad in a parmesan basket. We already made the parmesan basket. Now, I will show you how to cut the lettuce, now cut the romaine lettuce use one head of romaine, cut the last part of the tips, get the center piece out, you dont want to eat that, then cut in half, be careful you using sharp knife. Try to cut about half an inch in equal parts. This is enough for two portions. Here is about 7 to 8 ounces of romaine lettuce. Place in the bowl. Also, I got the dressing I make it myself, but you want to cut time, you go to supermarket, you go to any grocery you buy the creamy Caesar dressing.

    What I do if I buy at supermarket and have a guest at home, I add a little of tips -- is I add a little bit a black pepper, little bit of lemon juice and anchovy juice and mix it together, that will give you a nice flavor on the Caesar. This is a homemade crouton so we make it here, its very simple. You dont want to turn away any bread. What I do, cut in pieces, try to cut more or less the same. Use all of them, what I do I season it with garlic powder, olive oil, salt and pepper and bake in the oven for about 15-20 minutes at 400 degrees and we got the romaine lettuce and the homemade croutons. This is a combination and this is how weve cut the lettuce and combine with the croutons for a homemade Caesar salad in the parmesan basket.