Caesar Salad From Alton Brown Recipes

HAIL CAESAR SALAD 2.0

Steps:

• Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
• Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
• Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
• Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
• Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
• Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.

CAESAR SALAD FROM ALTON BROWN

Steps:

• Heat oven to 350 degrees.
• Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside.
• Bring 2 cups water to a boil in a 2-quart sauce pan.
• Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside.
• Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil.
• Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well.
• Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

NO GUILT CAESAR SALAD AND DRESSING

Steps:

• Starting on the lowest speed, chop the cheese cubes in a blender until it settles into the bottom of the carafe, gradually increasing the speed. Add the garlic and chop until minced.
• Add the mustard, white wine vinegar, Worcestershire sauce, salt, pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle the olive oil down the middle of the vortex that has formed. Keep adding oil until the mixture reaches salad dressing consistency - you may not use all of the oil.
• Store in an airtight container in the fridge for up to 1 week.
• Heat oven to 350ºF. Cut the bread into 3/4-inch cubes and spread on a half-sheet pan. Bake until thoroughly dry but not brown, 10 to 12 minutes.
• Combine the garlic and the salt in a mortar and mash with the pestle to make a paste. Add the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch saute pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until the oil is absorbed and the croutons turn gold, approximately 5 minutes. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with the dressing. Toss in the Parmesan cheese and serve topped with croutons.

CAESAR SALAD FROM ALTON BROWN

Steps:

• Heat oven to 350 degrees.
• Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside.
• Bring 2 cups water to a boil in a 2-quart sauce pan.
• Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside.
• Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil.
• Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well.
• Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

CLASSIC CAESAR SALAD

Steps:

• Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
• Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

GUILTLESS CAESAR SALAD DRESSING

Steps:

• Starting on the lowest speed, chop the cheese cubes in the blender (or food processor) until it settles into the bottom of the container, gradually increasing the speed.
• Add the garlic down the chute and chop until minced.
• Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until nice and smooth.
• While the blender is still running, drizzle olive oil down the middle of the vortex that has formed.
• Add more or less of the olive oil and blend until it reaches salad dressing consistency.

EASY CAESAR SALAD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.