Caesar Salad In Peppered Parmesan Bowls Recipes

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CAESAR SALAD IN PEPPERED PARMESAN BOWLS



Caesar Salad in Peppered Parmesan Bowls image

This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! -Melissa Wilkes, St. Augustine, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

2 cups shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
2 romaine hearts, cut into bite-size pieces (about 6 cups)
1 cup grape tomatoes, halved
3/4 cup Caesar salad croutons, slightly crushed
1/4 cup creamy Caesar salad dressing

Steps:

  • In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

Nutrition Facts : Calories 138 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

CAESAR SALAD IN PEPPERED PARMESAN BOWLS RECIPE - (4.5/5)



Caesar Salad in Peppered Parmesan Bowls Recipe - (4.5/5) image

Provided by á-3974

Number Of Ingredients 6

2 cups Parmesan cheese, shredded
1/2 teaspoon pepper, coarsely ground
2 romaine hearts, cut into bite-size pieces, about 6 cups
1 cup grape tomatoes, halved
3/4 cup Caesar salad croutons, slightly crushed
1/4 cup creamy Caesar salad dressing

Steps:

  • In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-inch circle; cook, uncovered, until bubbly and edges are golden brown, about 1-2 minutes. Remove skillet from heat; let stand 15 seconds. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-ounce ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

  • In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
  • Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

  • In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
  • Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD



Caesar Salad image

Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms. She had promised her mother, whose recipe it is, not to give out the complete one. It is still delicious.

Provided by Amanda Hesser

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 eggs
2/3 cup extra-virgin olive oil
2 large cloves of garlic, finely chopped
1 teaspoon dry mustard
3 tablespoons lemon juice
Coarse salt or kosher salt
Freshly ground black pepper
4 slices day old bread, cut into 1/2-inch cubes
2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
4 anchovies, rinsed, dried and finely minced
1/4 cup freshly grated Parmesan cheese

Steps:

  • Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.
  • Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 42 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 807 milligrams, Sugar 5 grams, TransFat 0 grams

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS



Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories     Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

PEPPERONI CAESAR SALAD



Pepperoni Caesar Salad image

"Here's my recipe to make the best-tasting Caesar salad ever," relates Dorothy Smith of El Dorado, Arkansas. Pepperoni slices add a spicy spin to the classic combination of crisp romaine and crunchy croutons in a garlic dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
8 cups torn romaine
4 ounces halved sliced pepperoni (about 1 cup)
1-1/2 cups Caesar salad croutons
1/4 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. , In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan. Serve immediately.

Nutrition Facts :

ABBY'S FAMOUS CAESAR SALAD WITH PARMESAN CROUTONS



Abby's Famous Caesar Salad With Parmesan Croutons image

This salad dressing has survived the times and has been passed around to many people. It was a Bon Appetit original, but I have changed it so drastically that I can now claim it my own creation!! I am very particular about my Caesar salads...the lettuce can't sit in the dressing too long and get soggy.....the lettuce has to be well washed and dried...it has to have enough dressing to coat the lettuce, but not simming in sauce...lettuce torn in "bite size pieces", not so big that you have to use a knife and fork to get it into your mouth!!! These crutons are devine! Make enough so that you have enough for sticky fingers who keep finching the finished product.

Provided by Abby Girl

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 head romaine lettuce, trimmed and torn into bite size pieces
3 cups French bread
1/4 cup olive oil
2 tablespoons parmesan cheese, grated finely
good pinch salt
good pinch pepper
4 large garlic, minced
3 -6 anchovies, rinsed, patted dry, and chopped (depending on preference)
2 tablespoons fresh lemon juice
1 teaspoon capers (with a bit of the juice)
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
2 tablespoons water
1/4 cup parmesan cheese
1/4 cup mayonnaise
1 pinch curry powder
more water or milk, to thin it out if necessary

Steps:

  • Lettuce: I use a knife to cut the lettuce into strips, then tear the strips into bite size pieces. The lettuce is well washed, spun dry, then wrapped in a large, clean dish towel then placed in the fridge. I do this hours before serving so whatever moisture is still in the lettuce has been absorbed by the towel.
  • Crutons: In a non stick pan, heat the oil until hot. Add the french bread and toast (carefully) until golden. Place hot crutons into a bowl and add the finely grated parmesan cheese, salt and pepper.
  • Toss in the bowl until the parmesan cheese is distributed around. Set aside Note: the finer the grate with the parmesan the better it adhears to the hot cubes. I also use a non stick skillet as it saves in the clean up -- just make sure that the temperature is not too high. You might need to adjust on the oil -- if they look dry, add a bit more olive oil.
  • Dressing: In a blender, add the garlic and anchovies and blend first. Add the lemon juice, capers, worcestershire sauce, Dijon mustard, salt, pepper olive oil, water, parmesan cheese, mayonnaise and the pinch of curry powder. Blend and adjust seasonings if necessary. Note: I like my dressing to be a certain consistency, so thin it out with water, milk or cream if necessary. There is enough dressing for 2 meals.
  • To serve: In a large bowl add the romain lettuce and crutons. Add enough dressing to coat the salad.

Nutrition Facts : Calories 678.8, Fat 42.6, SaturatedFat 7.3, Cholesterol 14.1, Sodium 1155, Carbohydrate 61.1, Fiber 6.4, Sugar 3.6, Protein 15.1

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

SENOR CAESAR SALAD DRESSING



Senor Caesar Salad Dressing image

Yummy, spicy, Caesar dressing recipe. Garnish with Parmesan cheese.

Provided by Craig Mayer

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 13

5 anchovy fillets
8 cloves garlic
1 tablespoon fresh lime juice
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon pureed chipotle peppers
1 teaspoon capers
2 drops hot pepper sauce, or to taste
1 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons water, as needed

Steps:

  • Blend anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. Stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. Thin dressing with water if too thick.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 1 g, Cholesterol 1.4 mg, Fat 14.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 72.4 mg, Sugar 0.1 g

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, ...
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BEST HAIL CAESAR SALAD RECIPES | FOOD NETWORK CANADA
2011-01-06 Step 2. Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible. Step …
From foodnetwork.ca


CLASSIC CAESAR SALAD RECIPE | FEASTING AT HOME
2021-10-16 Make the Salad. Place chopped romaine in a bowl. Add dressing (you may not need all of it), grated parmesan, parsley and a couple handfuls of croutons. Toss together. Garnish with more croutons, parmesan shavings, and lemon slices. Add black pepper and salt to taste. Keep sealed in the refrigerator up to 3 days.
From feastingathome.com


VEGAN CAESAR SALAD - RECIPES - NICHOLAS WILDE
Assemble salad: Arrange romaine salad on a serving platter or large shallow bowl. Drizzle with 3 tablespoons Vegan Caesar dressing and 1 tablespoon vegan Parmesan and toss to coat. Add more dressing if desired. Step 6. Top with roasted garbanzo beans, sprinkle with vegan Parmesan, and finish with a few grinds of black pepper. Serve with lemon ...
From nicholaswilde.io


HEALTHY CAESAR SALAD - FOOD RECIPES
2022-07-06 In a medium bowl, add yogurt, Parmesan cheese, lemon juice, anchovy paste, garlic, salt and pepper. Whisk well with a fork and refrigerate. Preheat oven to 350 degrees F and line baking sheet with parchment paper. Add bread, drizzle with olive oil, sprinkle with salt and pepper, and toss with your hands.
From recipes.studio


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