Caesar Salad Rolls Recipes

MINI CAESAR SALAD ROLLS

Steps:

• Whisk dressing ingredients together and season with salt and pepper.
• Mix the lettuce with a small amount of dressing, just enough to barely coat the leaves. Place in a bowl to the side.
• Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place a small amount of lettuce in the center of the rice paper. Tightly roll into a cylinder, enclosing the lettuce. Repeat with the remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.
• When ready to serve, remove from plastic and cut each roll into 2-inch-long pieces. Stand upright on a platter and top with a spot of dressing. You can put crumbled pancetta, Parmesan cheese, or chopped nuts on top for flavor and garnish.

CHICKEN CAESAR SPRING ROLLS

Steps:

• Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
• Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• Cut in half and serve with Caesar dressing for dipping.

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.