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This is the guide to help you make the best Caesar salad of your life. In this video for the New York Times, the chef goes through each and every element of this American classic, from what olive oil to use, why you use anchovies in the dressing, to what type of salt you should be sprinkling on your salads.
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If you are after a good old caesar, Thomas Keller's salad is where it’s at. Drizzle with a Champagne vinaigrette or balsamic dressing.Ģ Caesar salads: Thomas Keller vs Massimo Bottura 4. Sprinkle with toasted almonds and chopped black olives. For the second summery salad: use a leafy green base with herbs and add flaked pecorino cheese to cooked quinoa and sliced peach.Plate up with drained labneh, sliced avocado and shallots before garnishing with basil and a pinch of sumac.
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Make a dressing with tomato water, lemon juice, garlic, honey, sumac, olive oil, salt and pepper. For the tomato salad: cut heirloom and cherry tomatoes into wedges and season.The result will be a fresh cheese with a cream cheese-like consistency that can take on any flavour you wish in a dish. Labneh, a Middle Eastern fresh cheese, is easily made at home - simply wrap a cheesecloth over some greek yoghurt and hang over a bowl in the fridge overnight. If you're used to making tomato caprese salad, try the starred-chef's version with labneh instead. Chef Daniel Boulud creates two super easy summer salads - one with a medley of tomatoes, another with peaches and Parmesan cheese.