THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
HAIL CAESAR SALAD 2.0
Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 20m
Number Of Ingredients 15
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
Provided by Alton Brown
Yield 6 to 8 servings
Number Of Ingredients 10
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
Scrumptious marinated grilled chicken salad with creamy dressing and multigrain croutons. The ingredients for the chicken marinade are also used in the dressing, with the exception of fresh dill. So, while list looks long, the ingredients are repeated (if you have to buy them, might as well use them, right?).Per serving: 376 calories, 17 g total fat (5 g saturated fat), 41 g protein, 13 g carbohydrate, 2 g fibre, 144 mg cholesterol, 551 mg sodium.
Provided by Food Network Canada
Categories appetizer,chicken,Healthy,Low-Fat,salad,side,vegetables
Time 30m
Yield 6 servings
Number Of Ingredients 26
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 CAESAR! SALAD
Number Of Ingredients 15
Steps:
- TO MAKE THE CROUTONS: Preheat oven to 350°F. In a medium bowl combine the olive oil and garlic. Add the bread cubes, toss to coat, and season with salt. Spread on a baking sheet and bake until lightly toasted, about 15 minutes, turning once halfway through cooking time. Set aside to cool.Trim the stem end of the romain hearts. Rinse the leaves, drain, and pat dry. Wrap in a clean towel and refrigerate until ready to use.TO MAKE THE DRESSING: In a food processor combine the dressing ingredients and puree until creamy.Tear the lettuce into bite-sized pieces. In a large bowl combine the lettuce pieces and dressing, then add the croutons and half of the cheese. Toss to evenly coat the lettuce. Divide among four large dinner plates and sprinkle with the remaining cheese. Season with a generous grinding of pepper. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
HAIL TO THE CONQUERING HEROS CAESAR SALAD
Categories Salad Vegetable Tailgating
Yield 8 appetizer, 4 main salads and skewers
Number Of Ingredients 20
Steps:
- For the dressing, combine dressing ingredients, except water, whisking well. Add water a little at a time, whisking until desired consistency is reached. Place in an airtight container and refrigerate. Whisk before using. At the site, heat a grill or bbq. Toss the shrimp with 2 teaspoons of the olive oil ina small bowl. In a separate bowl, gently toss the scallops with the 2 teaspoons oil. Stir the pineapple in the remaining oil. Season the shrimp and scallops on both sides with salt and pepper. Thread a shrimp onto each of 8 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Alternate with pineapple and scallops on each skewer (there will be 2 shrimp, two pineapple and two scallops, alternating on each skewer. Oil the grill grate and grill the skewers about 8 minutes, covered, and rotating the skewers frequently until the shrimp are pink and the scalops are opaque. To assemble: Toss the coutons in a small bowl with 1/4 cup of the dressing. Add the greens and lettuce and cheese. Add about 1/2 cup of the dressing. Season with more salt and pepper to taste. Divide amontg 4 plates and criss cross 2 skewers on top of each salad.
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