Classic Caesar Salad Recipes

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CLASSIC CAESAR SALAD



Classic Caesar Salad image

Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra-virgin olive oil
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Steps:

  • Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
  • Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
  • Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

CLASSIC CAESAR SALAD



Classic Caesar Salad image

There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

About 1/2 cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
1/2 cup freshly grated Parmesan

Steps:

  • Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
  • Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
  • Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams

CLASSIC RESTAURANT CAESAR SALAD



Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Steps:

  • Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
  • Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 to 5 anchovies packed in oil, drained
3 tablespoons unsalted butter
2 cloves garlic, grated
1/3 baguette, cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
1 large egg, at room temperature
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, chopped
1/2 cup shredded Parmesan cheese (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
  • Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
  • Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
  • Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

THE BEST CAESAR SALAD



The Best Caesar Salad image

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

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

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 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.

CLASSIC CAESAR SALAD



Classic Caesar Salad image

This recipe is the classic original Caesar Salad with the dressing made from scratch. It has that bite that the best Caesar Salad dressings are supposed to have. This dressing will wow your guests and have them asking you where you bought it. I learned and refined this recipe while in culinary school. It is very important that you use fresh ingredients that have not been pre-processed (ie. lemon not bottle of lemon juice, block of parmesan cheese not parmesan cheese already grated in a container, etc.).

Provided by Chef Surfn Safari

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 ounce anchovy (approximately 2)
1 tablespoon fresh garlic (approximately 4 cloves)
1 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1 egg yolk, coddled
1/2 cup extra virgin olive oil
1 teaspoon lemon juice, freshly squeezed
2 tablespoons red wine vinegar
1/4 cup parmesan cheese, freshly grated
10 ounces romaine lettuce
1 cup seasoned croutons

Steps:

  • Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
  • Add Dijon mustard and Worcestershire sauce to paste and stir.
  • Add egg yolk and continue to stir.
  • SLOWLY add olive oil while continuously stirring.
  • Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
  • Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
  • Add croutons and the remaining parmesan cheese then toss lightly.
  • Serve on cold plates with chilled forks.
  • Sprinkle with ground pepper to taste (Optional).

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

CLASSIC & DELICIOUS CAESAR SALAD



Classic & Delicious Caesar Salad image

Make and share this Classic & Delicious Caesar Salad recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces,rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)

Steps:

  • Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
  • Add oil in a stream, whisking, until it is emulsified.
  • Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
  • Serve immediately.

Nutrition Facts : Calories 552.3, Fat 49.5, SaturatedFat 9.3, Cholesterol 106.5, Sodium 621.1, Carbohydrate 18.8, Fiber 7.2, Sugar 4.6, Protein 12.2

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

CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

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

CAESAR SALAD



Caesar Salad image

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Provided by Sue Li

Categories     Salad     Egg     Garlic     Lunch     Parmesan     Lettuce     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks*
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
5 tablespoons olive oil, divided
1/2 cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1" pieces country bread
3 romaine hearts
Kosher salt
Freshly ground black pepper

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.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED



The Last Caesar Salad Recipe You'll Ever Need image

This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.

Provided by Britt Brouwer

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 1h20m

Yield 32

Number Of Ingredients 8

2 anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g

CLASSIC CAESAR SALAD 101



Classic Caesar Salad 101 image

If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 tablespoon fresh flat-leaf parsley, minced
Coarse salt (to taste)
2 cloves garlic, halved
2 large egg yolks
1 tablespoon Dijon mustard
4 to 5 anchovies
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
Grated Parmesan cheese (to taste)

Steps:

  • Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
  • In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
  • Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

More about "classic caesar salad recipes"

CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
classic-caesar-salad-recipe-bon-apptit image
2013-04-05 Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk …
From bonappetit.com
4.1/5
Servings 6
  • Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
  • Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
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SUDDENLY SALAD CAESAR RECIPE - THERESCIPES.INFO
Suddenly Salad Caesar Recipe | SparkRecipes best recipes.sparkpeople.com. Suddenly Salad Caesar - 3/4 cup prepared = 1 svg, 0.75 cup Enova Cooking and Salad Oil - 1 tbsp = 1 svg, 3 tbsp 1/4 cup cold water
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CLASSIC CAESAR SALAD RECIPE WITH HOMEMADE CAESAR DRESSING
2022-06-07 To assemble the salad, place the lettuce in a large bowl, add about ¼ cup of the dressing and cup parmesan cheese and toss to coat. Add more dressing and parmesan cheese, if desired. Top the ...
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CAESAR SALAD RECIPES | TASTE OF HOME
After tasting this easy chicken Caesar salad recipe at a friend's going-away party, I made sure to request the recipe.... Herbed Chicken Caesar Salad. 2 reviews. This chicken Caesar salad looks and tastes fancy but couldn't be easier to make. It's my husband's favorite dinner.—Kay Andersen,... Salmon Caesar Salad . 1 review. This main course was invented out of a need to …
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CLASSIC CAESAR SALAD (VIDEO) - VALENTINA'S CORNER
2021-05-18 Instructions. Prepare a batch of homemade caesar salad dressing and a batch of homemade croutons. If you are using store-bought dressing and croutons, skip this step. Rinse and chop the romaine into desired size. Add the romaine into a serving bowl. Top with croutons and grate the desired amount of fresh parmesan.
From valentinascorner.com
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CLASSIC CAESAR SALAD RECIPE - THE SPRUCE EATS
2022-02-14 Gather the ingredients. Separate the lettuce leaves, wash and thoroughly dry them, then cut them into bite-size pieces and refrigerate them in a colander (or the basket of a salad spinner), covered with a wet paper towel. Trim the crusts from the bread and cut into 1/2-inch cubes. You want about 2 cups of bread cubes.
From thespruceeats.com
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CAESAR SALAD RECIPES | ALLRECIPES
1. Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.
From allrecipes.com
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CLASSIC CAESAR SALAD RECIPE - CHATELAINE.COM
Instructions. For croutons, trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Heat butter in a frying pan over medium heat. Add bread, tossing to coat. Stir and turn until ...
From chatelaine.com
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CLASSIC CAESAR SALAD - TOM KERRIDGE
1: First, make the Caesar dressing. Place 5 of the anchovy fillets, the egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor and blend together. With the motor running, slowly add the vegetable oil until it emulsifies and thickens. Add the Parmesan and lemon juice and season with cayenne.
From tomkerridge.com
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CLASSIC CAESAR SALAD - RECIPE - FINECOOKING
Put the lettuce in a large salad bowl. Drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. Taste and add more dressing if necessary, a teaspoon or so at a time, until the leaves are nicely dressed. Add 1/4 cup of the Parmigiano and toss well. Taste a leaf and add more cheese if you like or pass more at the table.
From finecooking.com
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BEST-EVER CLASSIC CAESAR SALAD | CANADIAN LIVING
2019-04-01 Preheat oven to 400°F. In large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to paper towel–lined plate to drain; break into large pieces. Croutons Meanwhile, place bread on large baking sheet. Drizzle with oil; sprinkle with salt and pepper, tossing to coat. Bake, flipping halfway through, until golden brown ...
From canadianliving.com
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CLASSIC CAESAR DRESSING RECIPE | BON APPéTIT
2012-11-12 Preparation. Using the side of a sturdy knife (or a mortar and pestle), mash 1 small garlic clove and a pinch of kosher salt until reduced …
From bonappetit.com
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CLASSIC CAESAR SALAD RECIPE | MYRECIPES
Bake until lightly toasted, 8 to 10 minutes. Let cool. Advertisement. Step 2. Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper. Whisk in remaining 4 Tbsp. oil until well blended.
From myrecipes.com
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ORIGINAL CLASSIC CAESAR SALAD - ALL YOU COOK
Sprinkle the bread with 1 pinche of salt (or to taste), 2 pinches of Italian-style seasoning, and 2 pinches of garlic powder. Splash the bread with 2tbsp of olive oil. Mix the bread cubes gently until fully covered with seasoning and oil. Bake the croutons for 25 minutes at 160 o C. Cooking tips!
From allyoucook.com
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CLASSIC CAESAR SALAD ON THE LIGHT SIDE | CHEF MARGOT
2021-05-13 Steps: Prepare all the ingredients. Prepare all the ingredients. Before starting the dressing, let’s make the croutons. First, let’s slice the bread into small squares. Place the bread in a bowl. Season with salt and pepper then drizzle oil. Place inside the oven for a few minutes. Squeeze some lemon juice.
From chefmargot.com
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CLASSIC CAESAR SALAD | RICARDO
Ingredients Salad. 2 cups (500 ml) diced bread; 3 tablespoons (45 ml) butter; 8 slices bacon, finely chopped 1 head romaine lettuce (or 2 hearts), shredded into pieces
From ricardocuisine.com
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CLASSIC CAESAR SALAD RECIPE - THE SEASONED MOM
2021-05-25 In a food processor or blender, pulse together the anchovies, garlic, ½ teaspoon salt and a dash of pepper to combine and form a paste. Add the egg yolk, Dijon mustard and Worcestershire; pulse again. With the food processor or blender on low speed, gradually stream in the olive oil and vegetable oil.
From theseasonedmom.com
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CLASSIC CAESAR SALAD RECIPE - BRIAN PERRONE | FOOD & WINE
Directions. Step 1. Preheat the oven to 375°. On a large rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil; spread in an …
From foodandwine.com
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CLASSIC CAESAR SALAD - THESTAYATHOMECHEF.COM
Dressing. Add mayonnaise, olive oil, capers, lemon juice, Worcestershire sauce, dry mustard, salt, pepper, garlic and anchovies all into a food processor and blend until smooth. Stir in 1/4 cup of parmesan cheese and refrigerate until ready to serve.
From thestayathomechef.com
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CLASSIC CAESAR SALAD RECIPE WITH HOMEMADE CAESAR DRESSING
1 day ago Ingredients. 1/2 French Baguette, halved lengthwise and cut or torn into bite-size pieces. 1/4 cup fresh lemon juice, about 1 1/2 small lemons or 1 large lemon. 1 cup good-quality olive oil, if you’re using an electric blender, avoid extra-virgin. 3 heads romaine lettuce, outer leaves removed (and reserved for another use) and inner leaves ...
From mastercook.com
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21 CAESAR SALAD - SELECTED RECIPES
15 Related Question Answers About Caesar Salad. Why is Caesar salad unhealthy? Caesar Dressing. At this point, Caesar salad is well-known for being unhealthy, and that is mostly due to its dressing.According to Food Network, “A traditional Caesar salad has 470 calories, 40 grams of fat (9 grams of which are saturated) and 1070 milligrams of sodium.
From selectedrecipe.com
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HEALTHY CAESAR SALAD - IFOODREAL.COM
2022-06-10 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 ifoodreal.com
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THE BEST CLASSIC CAESAR SALAD RECIPE - JUST A LITTLE BIT OF BACON
2020-01-10 Homemade Dressing. In a medium bowl, whisk the egg yolk with 1 tsp of the lemon juice, the mustard, and a pinch of salt. The color of the yolk will change to light yellow and then darken again. Once it darkens, it's ready to add the oil. Pour the oil in very slowly at first while whisking vigorously.
From justalittlebitofbacon.com
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CAESAR SALAD RECIPES | BBC GOOD FOOD
Next level chicken Caesar salad. 14 ratings. Toss lettuce, croutons and cheese in a punchy anchovy and garlic dressing for a traditional Caesar salad – plus griddled chicken to take the flavour up a notch.
From bbcgoodfood.com
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CLASSIC CAESAR SALAD RECIPE - FOOLPROOF LIVING
2022-02-16 Whisk together fresh lemon juice, egg yolks, garlic, anchovies (or anchovy paste), black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle extra virgin olive oil into the bowl in a steady stream until fully emulsified. Add 1/2 cup grated Parmesan and whisk until incorporated.
From foolproofliving.com
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CAESAR SALAD RECIPE - JO COOKS
2022-04-08 Prep: 10 mins. Cook: 20 mins. Total: 30 mins. Author: Joanna Cismaru. Serves: 4. Print Pin Rate. This Caesar Salad Recipe is made with homemade croutons, crisp romaine, salty Parmesan, and that classic dressing we all know and love. It's the perfect simple salad! No need to load up on a huge list of ingredients.
From jocooks.com
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CLASSIC CAESAR SALAD RECIPE WITH HOMEMADE CAESAR DRESSING
2018-05-14 Bring water to a boil, pierce a tiny hole into the top of the eggs (using a pushpin or needle), and boil for 75 seconds, then remove them from water. Rub the sides of the mixing bowl with garlic, crack eggs into the bowl, then whisk them while adding lemon juice.
From thecookierookie.com
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HOW TO MAKE THE ULTIMATE CLASSIC CAESAR SALAD - KITCHN
2020-02-03 Add the bread cubes to the pan, sprinkle with the salt, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Remove the pan from the heat.
From thekitchn.com
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CLASSIC CAESAR SALAD WITH HOMEMADE DRESSING - JUST PLAIN COOKING
2020-11-11 Instructions. Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine. Add grated Parmesan cheese and stir to combine.
From justplaincooking.ca
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CLASSIC CAESAR SALAD RECIPE
2021-10-21 The Classic Caesar Salad is one of your go-to dishes for a refreshing appetite. Cold crispy texture, moderate bitterness, and salty sauces are inexhaustibly revitalizing and delicious. Caesar Salad recipe is pretty easy to make. You just need to add the appetizing ingredients and prepare gently. You can play with the recipe and add your own touch to it.
From petitegourmets.com
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CAESAR SALAD RECIPE - NATASHASKITCHEN.COM
2019-01-15 How to Make Caesar Salad Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
From natashaskitchen.com
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CLASSIC CAESAR SALAD | EMERILS.COM
Toss the bread with the oil, garlic, and salt in a bowl to coat evenly. Spread the bread cubes on baking sheet and bake until golden brown, 10 to 15 minutes. SALAD: Boil the eggs for 45 seconds. Remove from the water and cool. Combine the Worcestershire sauce, lemon juice, garlic, salt and pepper, anchovy, and mustard in bowl.
From emerils.com
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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
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