Alison Makes a Great Caesar Salad and Wraps It for David's Birthday | Home Movies with Alison Roman

We all make sacrifices for our friends-- some big, some small. Some just because and some in the name of honoring their birth. And today...is DAVID’s BIRTHDAY, which means continuing the annual tradition of making something David wants for David's Birthday! Following in the grand tradition of Fried Chicken Sandwich, David has once again asked me to take a perfectly good food (fried chicken, or, in this case: Caesar Salad) and turn it into something I don't really want to make (a sandwich, or, in this case...adding chicken and turning it into A WRAP). Regardless, what’s important is what’s on the inside (your mom is right!), which is really just the salad, anchored by a very good, tangy, salty dressing made of Dijon mustard, Worcestershire sauce, plenty of anchovies, raw grated garlic, and fresh lemon juice. There's also toasted breadcrumbs, crunchy romaine, grated parm, and....chicken (optional!) I will WRAP this up by saying HBD, David and that you were right: I love this wrap (but really this video is about the Caesar salad!).

A big thank you to Oscar Mayer for sponsoring Home Movies this week!

#caesarsalad #wraps #birthdaystatus #alisonroman

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VIDEO CHAPTERS:
00:00 Spoiler: We didn’t go to Barry’s
00:48 Chicken Caesar Salad | Home Movies with Alison Roman
02:06 You probably like anchovies
03:22 The year of the 100% all beef frank | Thank you, Oscar Mayer!
04:08 Dressing first
09:32 Bread crumbs
11:42 What I would do if it wasn’t David’s birthday
12:12 But it’s David’s birthday and he wants a wrap (with chicken)
13:28 A lesson in romaine
16:02 Cubed chicken is not for me
16:53 Caesar Salad
17:53 Chicken Caesar Salad WRAP
20:05 Lessons learned: don’t overfill, chop your lettuce smaller, don’t over mayo, warm the tortilla
21:23 The wrap is good

VIDEO CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Christiana Lopez (@christianalopeznyc)
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (www.ricksymonds.com)
Culinary: Rebecca Firkser (@rebeccafirkser)

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