Creamy Caesar Salad With Spicy Croutons Recipes

CAESAR SALAD WITH "CRUSTY" CROUTONS

Steps:

• Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.
• Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.
• When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
• Transfer to a serving platter and top with additional cheese, if desired.

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
• Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
• For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
• For the salad: Preheat the oven to 375 degrees F.
• Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
• Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

CREAMY CAESAR SALAD WITH SPICY CROUTONS

Steps:

• Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well- blended. Cover and chill at least 1 hour. Combine oil, cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400℉ (200℃) for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.

CAESAR SALAD CROUTONS

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.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

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.

CREAMY CAESAR SALAD

Steps:

• Place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed.
• Put the lettuce in a large bowl with the croutons and parmesan cheese.
• Pour most of the dressing over the salad and gently toss, add extra dressing if needed.
• Serve with lemon slices on the side.
• If making a smaller salad extra dressing will last for more than a week in the frig.
• Note.
• Since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. I've love strong garlic and this recipe usually has a bit of a bit.

CANADIAN LIVING CAESAR SALAD WITH CRUNCHY CROUTONS

Steps:

• In a bowl whisk together oil, mayonnaise, cheese, vinegar, mustard, anchovy paste, garlic, pepper, and Worcestershire sauce.
• Meanwhile cook bacon and tear lettuce into bite size pieces to make about 10 cups. Place in large bowl. Add bacon, cheese, croutons, and dressing and toss well to combine.
• Enjoy.