Layered Caesar Bruschetta Salad Recipes

BRUSCHETTA SALAD

Steps:

• Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

LAYERED BRUSCHETTA SALAD

Steps:

• Combine tomatoes, basil and dressing.
• Place lettuce in medium bowl; top with layers of croutons, chicken and tomato mixture.
• Sprinkle with cheese. Serve immediately.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

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.

LAYERED CAESAR BRUSCHETTA SALAD

Steps:

• Toss lettuce with 1/4 cup dressing in large bowl.
• Cover with layers of all remaining ingredients except remaining dressing.
• Drizzle with remaining dressing.

BELLA BRUSCHETTA SALAD

Steps:

• MIX dressing and basil.
• TOSS lettuce with croutons, tomatoes, pepperoni and mozzarella. Add dressing mixture; mix lightly.
• SPRINKLE with Parmesan.

EASY BRUSCHETTA

Steps:

• Brush slices of bread with salad dressing.
• Top with chopped tomatoes.
• Sprinkle the top with cheese and (optional) oregano.
• Place in a toaster oven until cheese melts and bread is toasted.

BRUSCHETTA DINNER SALAD

Steps:

• Turn on broiler, if using.
• Brush olive oil lightly over one side of each bread slice, using no more than 1 tablespoon all together. Cut garlic clove and rub oiled side of bread with the cut side of garlic.
• Prepare stove-top grill, if using. Grill or broil bread on prepared side until it browns.
• Whisk the remaining oil with the vinegar and mustard.
• Trim, wash and dry the arugula, and set aside.
• Wash, trim and thickly slice the tomatoes, leaving any cherry or tiny pear-shaped tomatoes whole.
• Arrange arugula on two plates. Cut toasted bread in half and place the side brushed with oil up. Arrange bread on top of arugula. Arrange tomato slices on the bread, and scatter the remaining tomatoes on the arugula. Sprinkle the dressing over the tomatoes. Then, turn over the tomatoes that are on top of the bread so that the dressing seeps into the bread.

CLASSIC CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!