CLEOPATRA'S CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve.
- To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
CLEOPATRA'S CAESAR SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings, main course
Time 20m
Yield 4 main-dish salads
Number Of Ingredients 13
Steps:
- Turn the oven to 450 degrees.
- Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
- Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
- Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
- For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 77 grams, Fat 18 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1347 milligrams, Sugar 12 grams, TransFat 0 grams
CAESAR SALAD
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Get a freezer bag, put in the potatoes unpeeled but diced, about 1/2-inch square, maybe slightly smaller sometimes, throw chopped garlic after them and then add 2 tablespoons olive oil. (When I'm in a hurry, I forget the garlic and use garlic-infused oil instead.) I shake the bag about so that the oil disperses and covers all the cubes of potato. Empty them onto a baking pan, and then roast them for 45 minutes to 1 hour in the preheated oven. When they're glistening brown, I lay them on some paper towels and sprinkle with coarse sea salt. You don't want them to go on the salad when searingly hot, so cool on some paper towels for about 10 minutes.
- Put some water on for the eggs, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute. Remove and set aside.
- Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly. Sprinkle over the salt and several grinds of pepper and toss again. Shake over about 6 drops of Worcestershire sauce, drizzle over the lemon juice, break in the eggs, and toss to blend. Correct the seasoning. Toss with the cheese and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt.
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
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 21
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 CROUTONS
A fine Caesar salad is only as good as it's croutons.
Provided by Ronald
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
- Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
- Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
- In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 16.6 g, Cholesterol 43.7 mg, Fat 36.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 13.3 g, Sodium 182.7 mg, Sugar 0.7 g
LUCA'S CAESAR SALAD
To ensure perfectly cold, crisp lettuce leaves, float the lettuce in a bowl of cold water, drain, and repeat. Spin dry and layer the lettuce on a clean towel, topped with paper towel and layered again. Roll up the paper towel and place in the refrigerator until ready to use.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- At least 15 minutes and up to several hours in advance, in a small bowl, combine 1/2 cup of the olive oil and the garlic and set aside.
- When ready to cook, heat the garlic oil in a large skillet over medium-high heat. Add the bread cubes and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towel and toss with 1/4 teaspoon of the salt.
- Place the cold lettuce in a salad bowl. Pour the remaining 1/4 cup of olive oil over the lettuce. Add the remaining 3/4 teaspoon of salt and toss well. Place the shelled, whole eggs in the center of the lettuce. Add the lemon juice and toss well. The soft-cooked eggs will break apart and combine with the lemon juice to coat the salad with creamy dressing. Add Parmesan cheese and toasted bread cubes, toss again, and top with pepper. Top with anchovies, if desired, and serve immediately.
TRUE ORIGINAL CAESAR SALAD
This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
- Baste bread with 1 1/2 tbsp of olive oil.
- return to oven to brown 15 minutes.
- Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
- Spread this mixture on the toasted bread& cut into cubes, set aside.
- Cover the egg in boiling water and cook for 1 minute only.
- Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
- Toss and serve- do not let the croutons get soggy.
Nutrition Facts : Calories 896.1, Fat 40.1, SaturatedFat 8.2, Cholesterol 127, Sodium 1867.2, Carbohydrate 104, Fiber 6.5, Sugar 1.6, Protein 29
ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS
This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.
Provided by Hetty McKinnon
Categories dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
- In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
- Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
- Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
- After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
- Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
- To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
CHICKEN CAESAR SALAD
This is a 30 minute meal from Rachael Ray called "Cleopatra Chicken." Delicious and easy to make!
Provided by EmilyStrikesAgain
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chicken:.
- Heat a large nonstick skillet over medium high heat. Add olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and clicken tenders. Saute chicken in garlic oil until lightly browned on all sides, about 5-6 minutes.
- Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3-4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley, salt and pepper. Pile tenders alongside a generous portion of Caesar greens and serve.
- Salad:.
- .Combine anchovies, garlic and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2-3 minutes or until garlic is speaking by sizzling in oil.
- Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
- Transfer oil mix to large salad bowl. Add Worcestershire, lemon juice, egg, pepper and cheese while beating with a fork.
- 4. Toss greens to coat with dressing.
Nutrition Facts : Calories 625.4, Fat 38.8, SaturatedFat 5.8, Cholesterol 111, Sodium 722.9, Carbohydrate 15.9, Fiber 7, Sugar 5, Protein 49.9
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