Flower Power Caesar Salad Recipes

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THE BEST CAESAR SALAD



The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

CAESAR SALAD



Caesar Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 16

4 whole anchovy fillets
2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
1 teaspoon Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Hearts of romaine lettuce
Fresh Parmesan wedge

Steps:

  • For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
  • With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
  • For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
  • Heat the olive oil in a small saucepan or skillet over low heat.
  • Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
  • Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
  • For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
  • Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
  • Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

CAESAR SALAD I



Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Steps:

  • Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  • In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  • Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  • Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  • To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

FLOWER POWER CAESAR SALAD



Flower Power Caesar Salad image

This broccoli and cauliflower salad with its lower fat creamy caesar dressing is extremely easy to make.

Provided by LUv 2 BaKE

Categories     Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups broccoli florets
3 cups cauliflower florets
1 cup red cabbage, sliced
3 tablespoons parmesan cheese, grated
3/4 cup light caesar salad dressing
1/2 teaspoon pepper (optional)

Steps:

  • Combine all ingredients in a bowl, mix well.
  • This salad will keep for 3 days in a glass bowl in the fridge, if well covered.
  • Optional Variation: Steam vegetables for 3 or 4 minutes if you prefer them softer.

PERFECT CAESAR SALAD



Perfect Caesar Salad image

If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 romaine hearts (about 7 ounces), leaves separated
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 rustic Italian loaf (about 1/2 pound), crusts removed, cut into 1/2-inch cubes (4 cups)
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk

Steps:

  • Preheat oven to 400 degrees.
  • Submerge romaine leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days.
  • Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
  • Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.

TRUE ORIGINAL CAESAR SALAD



True Original Caesar Salad image

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

10 leaves romaine lettuce, washed and refrigerate to crisp
6 slices French bread, 1/2 inch thick
1/4 cup virgin olive oil
3 cloves garlic, crushed
6 anchovy fillets
1 egg
1 tablespoon fresh lime juice
1 teaspoon Worcestershire sauce
1/4 cup fresh grated parmesan cheese
salt & pepper

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

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