Clearwater City Caesar Salad Recipes

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CLEARWATER CITY CAESAR SALAD



Clearwater City Caesar Salad image

Make and share this Clearwater City Caesar Salad recipe from Food.com.

Provided by daisygrl64

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon Dijon mustard
3 anchovy fillets, pureed
3 garlic cloves, blanched and pureed
2 egg yolks
3 tablespoons wine vinegar
1/3 cup olive oil
4 tablespoons parmesan cheese, grated
2 romaine lettuce, large heads, washed, dried, chopped
1 1/4 cups garlic-flavored croutons
6 slices bacon, well cooked and chopped
1 lemon, juice of
3 drops Worcestershire sauce
salt and pepper

Steps:

  • rub inside of large bowl with garlic clove.
  • place mustard, anchovies, garlic puree and lemon juice in a bowl, mix well to make a paste.
  • add Worcestershire sauce and egg yolks, mix well with whisk.
  • add vinegar and mix well.
  • incorporate olive oil in thin streams while whisking constantly. add half of Parmesan cheese and mix again.
  • add lettuce to salad bowl containing salad dressing, season with salt and pepper, toss to mix well.
  • sprinkle with more lemon juice if desired.
  • add croutons and bacon to salad and toss again.
  • sprinkle with remaining cheese and serve.

CALIFORNIA CAESAR SALAD



California Caesar Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

*1 egg yolk
1/2 lemon, juiced
1 tin anchovies
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup canola oil
1 tablespoon Dijon mustard
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 bag romaine hearts, rinsed, patted dry and chopped (3 heads of hearts)
2 avocados, pitted, peeled and sliced
5 slices bacon, cooked crisp and crumbled
1/2 pound jumbo lump crabmeat
1 loaf focaccia bread, cubed
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • For the dressing:
  • In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
  • For the salad:
  • Combine all the salad ingredients and toss with dressing until evenly coated.
  • For the croutons:
  • Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
  • Serve salad with croutons on top.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
  • To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CITY CAESAR SALAD



City Caesar Salad image

Provided by Food Network

Number Of Ingredients 14

15 anchovies
3 teaspoons cracked black peppercorns
1 1/2 cups extra virgin olive oil
1 1/2 cups freshly grated parmesan cheese
3 eggs
2/3 cup red wine vinegar
1/2 cup fresh lemon juice
3 tablespoons pureed garlic
1/4 cup dry mustard
1 tablespoon celery salt
1/2 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 loaf sourdough or hearty French or Italian bread, with crust, diced for croutons
7 to 8 medium heads Romaine lettuce

Steps:

  • Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
  • Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
  • Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
  • In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
  • Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.

CLEARWATER CITY CAESAR SALAD



Clearwater City Caesar Salad image

Make and share this Clearwater City Caesar Salad recipe from Food.com.

Provided by Nyteglori

Categories     Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

1 garlic clove
1 tablespoon Dijon mustard
4 anchovy fillets, pureed
3 blanched garlic cloves, pureed
2 tablespoons lemon juice
2 egg yolks
3 drops Worcestershire sauce
3 tablespoons wine vinegar
1/3 cup olive oil
4 tablespoons grated parmesan cheese
2 heads romaine lettuce
1 1/4 cups garlic-flavored croutons
5 slices well cooked bacon
salt and pepper

Steps:

  • Rub inside of bowl with bruised garlic clove - discard clove.
  • Mix mustard, anchovies, garlic puree and lemon juice in bowl to make a thick paste.
  • Using a whisk add egg yolks and Worcestershire sauce, mix well.
  • Add vinegar, then slowly add oil while whisking constantly.
  • Add half the Parmesan and whisk again.
  • Tear lettuc leaves into smaller pieces and add to salad bowl containing dressing.
  • Add salt and pepper as desired, tossing salad until evenly coated.
  • Add croutons and crumbled bacon.
  • Toss again then sprinkle remaining cheese and serve.

Nutrition Facts : Calories 372.7, Fat 19.6, SaturatedFat 4.2, Cholesterol 76, Sodium 2123.8, Carbohydrate 47, Fiber 4.9, Sugar 20.2, Protein 9

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 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

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