Hail Caesar Salad 20 Recipes

HAIL CAESAR SALAD 2.0

Steps:

• Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
• Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
• Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
• Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
• Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
• Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.

HAIL CAESAR SALAD

Steps:

• Heat oven to 350 degrees.
• Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
• Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
• Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
• In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

HAIL CAESAR SALAD

Steps:

• Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
• Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
• Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
• To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan. Enjoy!

HAIL MIGHTY CAESAR SALAD

Steps:

• Wash and dry chicken thoroughly. Marinate chicken breasts in 1 cup Caesar dressing for several hours or overnight. Remove and discard marinade.
• Preheat oven to 350 degrees F. Place chicken breasts in baking dish and cook for 15 minutes or until chicken is no longer pink inside. Remove from oven and let cool. Slice the chicken lengthwise into strips.
• Toss the romaine in a bowl with dressing to taste. Add Parmesan cheese and croutons and toss.
• Arrange the lettuce on plates and add tomato slices. Place chicken slices on top of lettuce bed and serve.