Many times you will hear me talk about traditional French, Italian, or Spanish specialties. But here’s a North American favorite: the Caesar Salad. Although not as well-known in Europe, it can be found on some French menus today. The secret lies in the creamy dressing that complements the crispiness of fresh romaine lettuce. It's simple, […]
We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites. In hot days, substitute fresh mayonnaise with your favorite commercial brand will be safer and perfectly acceptable without compromising too much the taste.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
