CLASSIC CAESAR SALAD
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
Yield 4 servings
Number Of Ingredients 11
- 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
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
Number Of Ingredients 12
- 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
- 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
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 14
- 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.
CLASSIC CAESAR SALAD RECIPE BY TASTY
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
Yield 4 servings
Number Of Ingredients 21
- 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.
Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
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
Number Of Ingredients 17
- 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
RESTAURANT STYLE CAESAR SALAD
Recipe from a web board I'm on "Rebel MB", poster Spiff/Nancy posted this recipe from her Thanksgiving potluck at work. I made it today and it is absolutely delicious.
Provided by Housewife Hopeful
Categories < 30 Mins
Yield 1-10 serving(s)
Number Of Ingredients 5
- Put mix in jar - let stand (The longer you let stand, the stronger it will be).
- Mix into dry room temperature romaine before eating.
- Take one egg yolk, mixed with 1 tbsp of lemon juice.
- Then add to salad.
- Add croutons, bacon bits and parmesan.
Nutrition Facts : Calories 2903.8, Fat 324.8, SaturatedFat 44.8, Sodium 92.5, Carbohydrate 7.5, Fiber 0.7, Sugar 1.2, Protein 1.6
CLASSIC CAESAR SALAD
- 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.
HOTEL CAESAR'S CAESAR SALAD
From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.
Provided by DonnaColorado Johns
Categories < 30 Mins
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 10
- Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
- Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.
More about "classic restaurant caesar salad recipes"
CLASSIC CAESAR SALAD RECIPE - THE SPRUCE EATS
THE BEST STEAKHOUSE CAESAR SALAD RECIPE - A SPICY …
CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
29 COPYCAT RECIPES FOR YOUR FAVORITE RESTAURANT SALADS
MAKE THE BEST-EVER CLASSIC CAESAR SALAD AT HOME - HOW …
5/5 (13)Calories 298 per servingCategory Salad
- In a blender, or food processor, puree the 6 anchovy fillets. Add the garlic and pulse until the mixture is well blended.
- Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels.
- Place the lettuce in a bowl. Add the croutons and 2 tbsp of the cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve the remaining dressing for another use.
21 CLUB CAESAR SALAD RECIPE - THERESCIPES.INFO
CARDINI'S® ORIGINAL CAESAR SALAD RECIPE | CAESAR CARDINI'S
FOR CLASSIC CAESAR SALAD, THIS TRIED AND TRUE RECIPE IS THE ... - YAHOO!
CLASSIC CAESAR SALAD - SIMPLY SATED
THE BEST STEAKHOUSE CAESAR SALAD | THE AUTHENTIC RECIPE
CELEBRATE CAESAR SALAD SEASON WITH THESE RECIPES
CLASSIC CAESAR SALAD | RICARDO
CLASSIC RESTAURANT CAESAR SALAD - AMERICAN RECIPES
CLASSIC RESTAURANT CAESAR SALAD RECIPE | KEEPRECIPES: …
CLASSIC CAESAR SALAD - THESTAYATHOMECHEF.COM
15 CLASSIC SALAD RECIPES EVERY BEGINNER COOK SHOULD KNOW - FOOD …
THE ORIGINAL CAESAR DRESSING RECIPE - DELISHABLY
CLASSIC CAESAR SALAD RECIPE — THE MOM 100
CLASSIC CAESAR SALAD RECIPE - THE COOKING FOODIE
ORIGINAL CLASSIC CAESAR SALAD - ALL YOU COOK
BONEFISH RESTAURANT CLASSIC CAESAR SALAD RECIPE - ALL INFORMATION …
CLASSIC CAESAR SALAD RECIPE - THE SEASONED MOM
CLASSIC CAESAR SALAD RECIPE - CHEF BILLY PARISI
CLASSIC CAESAR SALAD (VIDEO) - VALENTINA'S CORNER
CLASSIC RESTAURANT CAESAR SALAD | RECIPE - PINTEREST.COM
CLASSIC CAESAR SALAD RECIPE - FOOLPROOF LIVING
THE ORIGINAL CAESARS SALAD FROM TIJUANA'S CAESARS RESTAURANT AND …
CLASSIC CAESAR SALAD - TOM KERRIDGE
CLASSIC CAESAR SALAD, CAESAR SALAD, RECIPES - PINTEREST
CAESAR SALAD RECIPES | BBC GOOD FOOD
CLASSIC RESTAURANT CAESAR SALAD | RECIPE | CAESAR SALAD RECIPE, …
CLASSIC CAESAR SALAD RECIPE | FEASTING AT HOME
EASY CAESAR SALAD RECIPE W/ HOMEMADE CROUTONS - THE BUSY BAKER
CLASSIC CAESAR SALAD | BLUE JEAN CHEF - MEREDITH LAURENCE
CAESAR SALAD RECIPE - THE RELUCTANT GOURMET
RESTAURANT CAESAR SALAD RECIPE : OPTIMAL RESOLUTION LIST
CLASSIC RESTAURANT CAESAR SALAD | RECIPESTY
CLASSIC RESTAURANT CAESAR SALAD RECIPE | ALLRECIPES
CLASSIC RESTAURANT CAESAR SALAD | RECIPE | CLASSIC RESTAURANT, CAESAR ...
You'll also love
Top Asked Questions
How do you make a Caesar salad?Add black pepper and salt to taste. How to make a classic Caesar Salad with homemade Caesar dressing, parmesan cheese and hand-torn croutons. 2 medium sized heads of romaine lettuce, chopped, washed and dried (see notes) 1/3 cup grated parmesan cheese, plus some shaved for the top. Hand tear or cut bread.
Is this classic Caesar salad the real deal?This Classic Caesar Salad truly is the real deal. We just love a well-made Caesar salad. It’s hands down, the Loon’s favorite salad, and is right at the top for me, too. Watch us show you how easy it is to make a Classic Caesar Salad! It all starts with a beautiful head of romaine lettuce. We like to tear the lettuce into large, bite-sized pieces.
What goes with caesar dressing?Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing. Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl.
How far in advance can I make homemade Caesar salad dressing?Prepare the homemade Caesar salad dressing up to 3-4 days in advance. Store the dressing in an airtight container in the refrigerator until ready to use.