Easy Caesar Salad With Parmesan Toasts Recipes

EASY CAESAR SALAD RECIPE

Steps:

• Coarsely chop the romaine lettuce
• Stir in the croutons and parmesan cheese.
• Drizzle the salad dressing and sprinkle with pepper.
• Toss to combine and serve immediately.

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

CAESAR SALAD IN PEPPERED PARMESAN BOWLS

Steps:

• In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

EASY CAESAR SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

EASY CAESAR SALAD WITH PARMESAN TOASTS

Steps:

• Preheat broiler. Spread each bread slice with 1/2 tsp. dressing; sprinkle each with 1 tsp. cheese. Place on baking sheet.
• Broil 2 to 3 min. or until golden brown. Cool on wire rack.
• Mix remaining dressing and lemon zest. Toss with lettuce in large serving bowl. Sprinkle with remaining cheese. Serve with Parmesan toasts.

CAESAR SALAD

Steps:

• Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.

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.

EASY-PEASY CAESAR SALAD LUNCH

Steps:

• Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container.
• Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.

ABBY'S FAMOUS CAESAR SALAD WITH PARMESAN CROUTONS

Steps:

• Lettuce: I use a knife to cut the lettuce into strips, then tear the strips into bite size pieces. The lettuce is well washed, spun dry, then wrapped in a large, clean dish towel then placed in the fridge. I do this hours before serving so whatever moisture is still in the lettuce has been absorbed by the towel.
• Crutons: In a non stick pan, heat the oil until hot. Add the french bread and toast (carefully) until golden. Place hot crutons into a bowl and add the finely grated parmesan cheese, salt and pepper.
• Toss in the bowl until the parmesan cheese is distributed around. Set aside Note: the finer the grate with the parmesan the better it adhears to the hot cubes. I also use a non stick skillet as it saves in the clean up -- just make sure that the temperature is not too high. You might need to adjust on the oil -- if they look dry, add a bit more olive oil.
• Dressing: In a blender, add the garlic and anchovies and blend first. Add the lemon juice, capers, worcestershire sauce, Dijon mustard, salt, pepper olive oil, water, parmesan cheese, mayonnaise and the pinch of curry powder. Blend and adjust seasonings if necessary. Note: I like my dressing to be a certain consistency, so thin it out with water, milk or cream if necessary. There is enough dressing for 2 meals.
• To serve: In a large bowl add the romain lettuce and crutons. Add enough dressing to coat the salad.

QUICK AND EASY CAESAR SALAD

Steps:

• Whish together dressing ingredients thoroughly.
• Toss lettuce with desired amount of dressing.
• Sprinkle with croutons or almonds and top with extra parmesan if desired.
• Refrigerate unused dressing tightly covered and use within one week.

EASY CAESAR SALAD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.