Scrumptious Caprese-Caesar Salad Fusion


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Combine pesto-caesar dressing ingredients together in a food processor (basil, pine nuts, garlic, oil, lemon juice, Place chicken in a sealable container or zipper bag and pour over half of the salad dressing to marinate the chicken. Preheat grill to medium high heat. Brush bread slices with oil.

Cut the regular tomatoes into 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle.

Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish. Healthy Caprese salad is another great recipe my old roommate taught me. She also taught me the Drunken Shortcake recipe, which is absolutely delicious.She did this recipe with just the balsamic vinegar, however, I found that adding some olive oil, and a tiny bit of salt and pepper can really add a lot to the flavor of this dish.

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate. Place the Flatout on a baking sheet or pizza pan, place mozzarella over top and bake at 450 degrees for 2-3 minutes.

Meanwhile, toss the romaine and chicken in the caesar dressing. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Get Caesar Salad Recipe from Food Network. 1 egg yolk* 3 tablespoons fresh lemon juice. 1 tablespoon minced garlic.

1/2 teaspoon Worcestershire sauce. How to Make Caesar Salad: Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons.

Drizzle with caesar dressing and toss. The classic Caprese salad — a composed arrangement of fresh mozzarella, tomato and basil — is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche.

List of related literature:

Serve this cheese in Caprese Salad (page 67) or use it in a caprese sandwich—like the salad, made with freshly sliced tomatoes, fresh basil, and a drizzle of olive oil and balsamic vinegar.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

When ready to serve, make the arugula topping: Toss the arugula with the olive oil and lemon juice and place on top of the flatbread.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

A traditional caprese salad is simply layers of sliced mozzarella, tomatoes, and basil, drizzled with extra­virgin olive oil and sprinkled with salt.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

It makes something that is already amazing, the regular Caprese, even better.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

While the original recipe for this salad seems to be a closely guarded secret, we created a tasty version by combining olives with roasted red peppers, sun-dried tomatoes, olive oil, and herbs.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: Italy is famous for insalata caprese, its simple salad highlighting fresh mozzarella, ripe tomatoes, and fragrant basil.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

The lettuce goes in first, as a cradle for the other things; if you cannot get hold of a really firm lettuce, make do with the best leaves and use them to line the bowl, then arrange the rest of the ingredients, topping the whole thing with the anchovies, olives and capers.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Use these artichokes as part of an antipasto plate, chopped and mixed with cheese for a pastry or tart filling, or in a risotto.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Toss the escarole with the croutons, a pinch or two of red chile flakes, freshly squeezed lemon juice, olive oil, and freshly grated Parmesan cheese.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • The only thing I worry about is that the salt content seems through the roof. You take 6 anchovies (very salty), add it to the chopped garlic (and then put more salt on), & then do the dressing up (and add more salt).

  • Toujours aussi drôle et pro! un régal pour les yeux, pour les oreilles (l’accent français délicieux), un peu frustrant de ne pas participer à la dégustation! mais Merci à vous I do enjoy!

  • Great recipe dear…you have a nice channel. Checked out your few more recipes… they’re equally awesome. New subbie here. Please do visit my channel. Would mean a lot if u could sub me back

  • I have watched ur previous videos that are around seven years ago I have noticed one thing that you have become more active and cheerful than past the reason of this

  • I’m so glad ba doesn’t make videos like this anymore ❤️ the Birdseye view cooking videos are so unoriginal. Their personality driven videos are 1000x better!

  • Like please…

    Great poupon mustard


    Pepper (not used here but highly recommended)

    Organic yogurt

    Worcestershire sauce

    White Wine vinegar

    Olive oil

    Parmesan cheese

    Garlic (not used here but highly recommended)

    Yellow lemon

  • Hi, your channel is very interesting, will u plz show some support to our channel and check it out, if OK with the content let us Sub and support each other. Best wishes

  • Yaaaaaaar food fusion, i am deeply in love with your recipes, bus yehi ek choti si shikayat thi k healty food nahin banate ap, and here you gooooo ❤

  • Went to Jamie Oliver’s restaurant in Reykjavik today. I was looking forward to a Caesar Salad that tasted something like a Caesar Salad. I ended up with salad, smeared together with pure Greek yogurt. I could not taste any parmesan, anchovies or vinegar in the dressing. I can respect substituting the mayo or egg with yogurt like Jamie does in this video, however… the restaurant version, was simply just greek yogurt. How far can you get from Caesar salad dressing?!?

  • This looks amazing! Thanks for the great quality videos. Your channel taught me a lot of things of the culinary world.
    Bonne continuation and greetings from France.

  • Actually salt makes the food taste better. But kosher salt acts in a different way than table salt. Even parmesan is a salty and hard cheese. So I think he should use less salt or substitute with parmesan cheese instead. But hey this food is yummy. Indulgence is a luxury taste of a lifetime.

  • WRONG!!
    Caprese Salad
    “Caprese” literally means “from Capri”, an island off the coast of Naples, in southern Italy.
    This simple dish is often done “wrong” by adding too many ingredients. No need for bufala mozzarella or balsamic vinegar. If the tomato and the mozzarella are good, all you need is some basil, extra virgin olive oil, and a pinch of salt.
    I noticed only Americans do that. I respect the strong taste of basil and it’s really all the flavor you need with a touch of salt.

  • This is much better than Ramsay’s, as he put the dressing on the side. Isn’t a salad much better with the dressing on, rather than on the side?

  • Sure it’s a nice recipe, but honestly I miss the old Jamie. He seemded just to have loved food and cooking. But now it’s all about calories, nutrion and vitamins. Where is the soul in counting vitamins? If you cook fresh and without processed garbage, everything is fine…. Going with the hype of superfoods and nutrition values isn’t fun or enyoing food.

  • Hi Natasha. I love your recipes Bc they’re easy, low cost delish!!!! And I also love how straight to the point and quickly you provide instructions. Thanks!

  • Bali is not known for its Caesar salads but I would often order them at a restaurant in Bali and it tasted great but it had bacon bits in it as well.

  • Cool recipe! Although I agree with you that some vegans grill, I wonder how many actually own a grill? If I had extra money to blow, maybe I’d get one, but it’s not really at the top of my list.

    I’m excited try making that vegan dressing! I’ve been looking for a good recipe. Oh and I love capers too ��

  • I don’t get it. Why are you trying to sound so American? You are Russian. Geez… And pls keep your hair up. Its unhygienic…I don’t want to see hair in my salad. Brrr.

  • It’s really not a lot of salt. It’s a technique commonly used to add small amounts of salt throughout each layer of a dish. I mean if you think about store bought Caesar dressing, look at the nutrition label and you’ll find much more salt in those.

  • i wonder if the people complaining about him using too much salt realize that kosher salt and table salt aren’t equivalent. that is totally a reasonable amount of diamond kosher salt (the brand they use). Here are the equivalents: 1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt

    so it takes almost 2x as much diamond kosher salt to equal 1 tsp of table salt.

  • I can see the yogurt cake behind you!���� awesome as always… a question: which brand are the containers you often use to put your weighed ingridients? I never found that in description. Bye from Italy!

  • @health fusion
    It is lovely recipe but it’s not right ingredients caesar salad dressing. Please double check it before you post it to ur subscribers.

  • Nice! but thats not a caesar dressing! sometimes you dont need to do it “Jamie oliver style” different! Sometimes you just want to make a caesar dressing…

  • Okay I just made this for dinner tonight and it was AMAZING! I had to char the romaine on my gas stove because I don’t have a grill, and although it felt like a weird step, it really enhanced the overall flavor of the salad. I used fava beans instead of white beans and it worked fine! I’m obsessed with the bean marinade. Thank you for this hearty protein heavy meal ��

  • Where’s the garlic from the get-go??? tis part of the joy of slopping up a huge bowl of caesar bashed romaine leaves with crunchy crout’s….!!!!:O) it is still beautiful and very tasty looking… the yogurt, (i’m a fan of the greek style myself), is an underutilized vessel to impart that creamy element desired in tasty eats.:oD

  • You must eat & enjoy every recipe you cook for us!…or, do you sometimes take & share with others? You make such wonderful dishes. It’d be nice to box & share on occasion with a neighbor on the street. You’d get advertising for yu our channel on LA news your viewers would double or triple: as the YouTube chef that shares his food with others! I this week spoke to a man who live a few blocks from me. He told me caring for wife with alzheimers and was putting her into hospice home. I asked how long they expect her to live, and he said a few weeks. Boy did his eyes light up Bruno when I told him I would bring him a home cooked mealhe has only been eating frozen dinners for the last year! I felt so sad. Thank you for this great summer recipe. I often use sliced apricot with raspberries in saladsbecause they are so beautiful together. I’ve never made lemon vinegarette ‘with honey’… now I will try…maybe I will add fresh garlic too because, garlic goes so well with lemon.. This salad is dinner tomorrow eve!

  • If your making your own ceaser dressing, why use premade mayo or yogurt? If your going to make your own ceaser dressing, why not do it properly? Make your own mayo base, with a few egg yolks, olive oil, mustard, vinegar, and a touch of seasoning.

    Yogurt is not more healthy for you then homemade mayo.

    I can see why his restaurants went under. His ego keeps getting in the way.

    Besides, how can you make a ceasar dressing with yogurt? Lol. It’s like making ketchup without tomatoes. Lol.

    Making a new dressing with yogurt is fine, but calling that yogurt dressing a ceasar dressing, just isn’t right. Because it’s not a ceasar dressing. Just because its creamy, doesn’t make it a ceasar dressing. Every premade salad dressing comes in a creamy version.

    You can improve the ceasar dressing by adding things to your liking, but when you remove the foundation of the dressing, it’s no longer a ceasar dressing, its then something completely different. The homemade mayo base is the foundation.

  • Any other kind of balsamic vinegar you recommend? I can’t seem to find the ortelli brand you have on your blog and the modena balsamics are like $100:(

  • Why not just whisk the dressing in the large stainless steel bowl first,then add the romaine,croutons,etc eliminating an extra dirty bowl? Lovely recipe.

  • Thank you chef for the seasoning roasted almonds receipt. I have been wanting to do this but can’t find quick receipts to roast Almonds. I learned two dishes in this video �� you are great chef. I enjoy your cooking shows.

  • EVEN LOWER CALORIES… if you make it Japanese style:
    instead of chicken use raw fish marinated with lemon juice (or white wine vinegar). It’s delicious! I just tried it, and loved it!
    For all the lovers of the Japanese cuisine, there you go: Caesar Salad Sashimi Style.

  • Soak skewers the night before so they don’t burn, brilliant! I’ve never been able to figure out how to do it without that happening. Thanks for the tip!

  • This salad is amazing! I just made it and it turned out perfect! Better than I expected! I thought it was just pretty but actually it tastes delicious! Thanks again Natasha for another beautiful recipe!

  • I ate this at an italian restaurant in a remote city a long time ago, and wanted to try it out again. This recipe is very good, and my shoulder doesnt feel stiff anymore!
    10/10 would recommend

  • People don’t seem to understand how much salt and other crap is in process foods/store bought dressings. I always write recipes with diamond crystal kosher salt, which I preference in my recipes and I always get people that come back and say it’s way too salty… and low and behold, they used table salt… soo not the same thing!

  • Natashas not only do I love your recipes, but I just love your personality you are so sweet and very pretty too. Thanks for all the goodies you share

  • I need help with a recipe, im hosting a party of about 30-40 people and need a dish to make for all of them. What is something easy i can make in bulk for all my guests? I just finished watching your Chicken Alfredo vid because its pasta, cheap and looks great, is there anything you can better recommend? Or should i stick with the Alfredo? Any tips help Thanks!!

  • I’ve just tried this tonight and it didn’t come out so good.
    The dressing felt a bit too salty and bitter.
    In fact, his reaction at 0:47 looks a bit more like disappointment than delight to me.
    I’m gonna cut down on the vinegar, lemon and mustard next time and re-check…

  • Dear friends I was invited to Mbc channel to cook some Egyption food please support me with like and subscribe thanks a lot and appreciate.
    ‎اتمني حضرتكم تشرفوني بمروركم
    ‎ اول لقاء عال Mbc

  • Dressing:
    4tbs yogurt
    1tsp Worcestershire sauce
    Half a tsp of English mustard
    2 fillets of anchovies
    Zest of 1 Lemon
    Juice of half a lemon
    1tbs white vinegar
    2tbs extra virgin olive oil

  • I’ve never pronounced that salad like you. It’s Ka pray zay…. right? Italian? I make this all the time at home. I use cherry tomatoes with the balls of mozzarella too…it works good as well.

  • You got very good videos ��I just subscribed to your channel.
    I invite you to my channel and if you like my videos maybe you can subscribe back ��

  • I will be making it for our Xmas Eve.
    Thanks for the recipe, Natasha!
    I made your corn avocado salad for Thanksgiving and everyone really liked it.

  • Dear, you have such a beautiful channel! Already when I saw the thumbnails I thought this is going to be something I will like, I like the style of your channel and the videos! ��Happy to be your new subscriber! And thank you again for supporting me!��I absolutely loved this dish and how you made those plates ������

  • Also @Jamie Oliver, my chicken breast always get burnt, what level do you put your gas on medium to high? 4 mins a side for the flattened out chicken breast

  • Hello Dear Bruno!
    Great Salad,And you have said a great thing,”freshness and Season” ������
    What a legend you are,
    Keep up the great work,as i always wait for your great creations!!!

  • I don’t how I found your channel but I’m glad I’m here. Your recipes are so masterfully prepared and look delicious! Do you have a recipe book?

  • I loved the video! So great you decided to share with us such an unconventional way to prepare this salad! I will definitely be trying it out as soon as it starts to be warmer outside!

    Also, a side note: I think they should also sponsor @avantgardevegan. Barbecue pineapple, watermelon, sausages or ribs from his recipes would definitely work great on such a grill:D

    Sending you lots of love!

  • I ate this at an Italian restaurant one time. But when I went to thank the chef I saw a dog explode in the kitchen and immediately left.

  • This recipe doesn’t appeal to me because of the grilled lettuce I prefer lettuce to be eaten raw. I would only grill the tofu and definitely enjoy the bean salad.

  • So, I made this recipe today and everyone loved it! It’s really good you guys. Even my 14-year-old brother, who hates veggies, devoured it like it was his favorite! Had a little fun with it adding some mangoes for a little sweetness. 10/10 would do it again!

  • This is amazing. I often think that Bruno’s recipes are way too advanced to try. But this one seems quite do-able. Thank you again!

  • I’m so happy you made this. I watched an episode of Kitchen Nightmares with Gordon Ramsey. Someone made a grilled Caeser salad, well I’m over here thinking genius, brilliant, outstanding, while Gordon was outraged ��

  • Wow this is great!!! We will be trying this out because I love Caesar salads. Thanks for sharing this delicious recipe! We look forward to visiting your channel again and again for more of your lovely recipes! ��

  • the CIA and FBI have taken an interest in you, bruno, for experimenting with secret peach fusion power!

    man….your plating skills are superb. loved the finished dish. so much colors, so well-arranged!

  • All my friends last summer we’re like “you want to bbq? I thought vegans don’t bbq?”������������ do glad we debunking stereotypes and finding ways to show others how delicious vegan food can be using a bbq

  • natasha im so happy to see you, i would like to know how to accompany this delicius salad, with beef, pork, chiken or pasta. my best wishes from México city ��‍♀️

  • Hot lettuce is the worst thing in the world ���� it was fun to watch though but I’m convinced y’all are insane. Watch gordon ramsey eat grilled lettuce it’s so funny ��

  • I’ve just tried the dressing. It‘s too much lemon, imho. You don’t even taste the anchovis. Next time I‘ll try with no/less zest/juice.