Caesarsalad Recipes

CAESAR SALAD

Steps:

• Place lettuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss to coat. , Squeeze lemon juice over lettuce. Sprinkle with pepper, cheese and croutons.

CAESAR SALAD

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 DRESSING

Steps:

• In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, hot sauce and season with pepper.
• Slowly whisk in olive/canola oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons over salad.

CAESAR SALAD (THE ORIGINAL)

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).

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

CAESAR SALAD

Steps:

• 1. The Dressing
• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• 2. The Croutons
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• 3. The Lettuce
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• 4. The Cheese
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• 5. The Assembly
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.