THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
CAESAR COCKTAIL
Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age. The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the rim of the glass) and clam-tomato juice, be it the standard Mott's Clamato or one of the newer brands. But every bar and citizen has a special twist, usually in the departments of spices and garnish. This recipe is an adaptation of the one used by the bartender London Richard at his restaurant Sorso, near Calgary, Alberta. For vodka, he prefers Calgary's own Burwood Vodka. For the spiced rim, the nationally popular mix known as Montreal steak spice plays a part. The garnish is a pickled pineapple and a bacon-wrapped, cream-cheese stuffed pickle. This version is a bit less complicated. But since a Caesar is a form of individual expression, follow your creative urge wherever it takes you. As long as you've got the Clamato and a decently complex spiced rim, you'll end up with a wonderfully savory eye-opener that may render the Bloody Mary a dim memory.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 9
Steps:
- Blend the celery salt, garlic salt and steak seasoning. Dip the rim of a pint glass or Mason jar in lime juice, then dip it in the spice mix to create a spiced rim.
- Add the vodka to the glass. Fill with ice. Add the Worcestershire and hot sauces, and the lime juice. Fill glass with Clamato. Stir briefly, about 5 seconds. Garnish with a pickled vegetable of your choice.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 4 grams
THE PERFECT CAESAR
Try this easy, fail-proof recipe for Canada's number one cocktail.
Provided by Renee Reardin
Categories cocktail,drinks
Time 3m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Start by mixing the ingredients in the order listed. An easy way to remember the order of ingredients is to start with the cheaper ones first and work your way up.
- In a rimmed glass filled with ice, add the Worcestershire sauce, followed by Clamato juice, hot sauce, vodka, and then season with salt and pepper. Stir with a swizzle stick or spoon.
- When it comes to the garnish, here's your time to be creative. Go the conventional route with a long piece of celery, or grab a skewer and make a combo with pickles and olives. But if you're really looking to earn some extra points, add a piece of bacon, or better yet, a juicy slider burger.
ZUCCHINI AND WHITE BEAN CAESAR
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
- Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
- Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
- Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
- Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.
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