Chef Danny MacCallum from Jacob's & Co. Steakhouse shows us how to kick a classic caesar salad up a notch.
Grind egg yolk, Tabasco sauce, Worcestershire sauce, lemon juice and red wine vinegar into a paste.
Stir ingredients together.
Add olive oil into the bowl in a slow drizzle until all the ingredients are emulsified.
Add croutons and cheese then stir to toss.
Add the lettuce then toss to coat.
Plate the salad and garnish with a little cheese and a white anchovy on top.
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