Caesar Salad Iii Recipes

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CAESAR SALAD



Caesar Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
  • Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
  • Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
  • Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.

CAESAR SALAD III



Caesar Salad III image

A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs.

Provided by Alison

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12

1 head romaine lettuce
1 clove garlic
1 teaspoon lemon juice
¼ tablespoon lemon juice
¼ teaspoon ground mustard
1 (2 ounce) can anchovy fillets, oil reserved
2 teaspoons olive oil from anchovies
¼ cup egg substitute
¼ teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 tablespoon white wine vinegar
4 tablespoons croutons

Steps:

  • Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
  • Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.

Nutrition Facts : Calories 89 calories, Carbohydrate 4.4 g, Cholesterol 10.8 mg, Fat 5.1 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1 g, Sodium 486.2 mg, Sugar 1.3 g

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic
3 anchovies (I prefer white), plus more for serving
1/2 teaspoon kosher salt
2 large egg yolks
Juice of 2 lemons
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus shaved for serving
10 turns freshly cracked black pepper
3 romaine hearts, leaves separated

Steps:

  • Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
  • Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
  • Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

CAESAR SALAD (THE ORIGINAL)



Caesar Salad (The Original) image

This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.

Provided by ImPat

Categories     Salad Dressings

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1 cos lettuce
1 small baguette (to make croutons)
2 anchovy fillets
1 garlic clove (minced or put through a garlic press to crush)
15 g butter
1 lemon (juice of)
1/3 cup olive oil
1 teaspoon Worcestershire sauce (Lea & Perrins recommonded)
salt (to taste)
pepper (freshly ground to taste)
1/4 cup parmesan cheese (grated or shaved)
1 coddled egg (see below)

Steps:

  • Remove tough outer leaves of the lettuce.
  • Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
  • To make croutons -.
  • Preheat oven to 180°C.
  • Cut baguette into thick slices.
  • Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
  • Place on a baking tray and bake until pale and gold and crisp.
  • For the Dressing -.
  • With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
  • Coddled egg -.
  • Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
  • Arrange the crisp lettuce leaves in a bowl.
  • Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
  • Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).

Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7

EASY CAESAR SALAD FOR A CROWD



Easy Caesar Salad for a Crowd image

Everyone loves Caesar salad! Here's one big enough to serve the whole gang!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 12

Number Of Ingredients 5

1 cup Caesar dressing
2 bunches romaine, torn into bite-size pieces (20 cups)
2 cups Caesar or garlic-flavored croutons
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper

Steps:

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

Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

Steps:

  • Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
  • Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
  • Make the croutons: Preheat the oven to 400°F (200°C).
  • In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
  • Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

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