Mock Caesar Salad Recipes

QUICK MOCK CAESAR SALAD

Steps:

• In small bowl, whisk the first five ingredients. In a large bowl, add lettuce. Pour dressing over salad; toss to coat. Sprinkle with croutons and shredded cheese.

MOCK CAESAR SALAD

Steps:

• In a small bowl, whisk together the first seven ingredients. In a salad bowl, combine the romaine, croutons and cheese. Drizzle with dressing; toss to coat.

MOCK CAESAR SALAD

Steps:

• Mix garlic, soy sauce and lemon juice in a large salad bowl and whisk together.
• Add endive and romaine.
• Toss to coat.
• Top with cheese and pepper and tomatoes.

MOCK CAESAR SALAD

Steps:

• Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces. Wash and dry the greens thoroughly. You should have 9 to 10 cups.
• Heat the canola oil in a skillet. When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides. Remove them from the skillet and set them aside in a small bowl.
• Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad. At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates. Sprinkle with the croutons, and serve.

SIMPLEST CAESAR SALAD

Steps:

• In the bowl of a food processor, add the parsley leaves, anchovy fillets, Parmesan, lemon juice and zest, green onions, chives and garlic. Season with salt and pepper. Pulse the mixture and slowly drizzle in the olive oil.
• Remove the top from the food processor and unplug the machine. Replace the blade from the processor with the shredder blade and place the top back on the machine. Plug the machine back in and shred the lettuce leaves, 1 at a time, directly on top of the dressing.
• Pour the lettuce and dressing into a large bowl and toss to combine. Garnish with additional Parmesan.

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!

MOCK CAESAR SALAD DRESSING

Steps:

• In food processor or blender, combine garlic, salt, lemon juice, Worcestershire, sour cream.
• Add olive oil in a stream.
• Pour over torn Romaine lettuce right before serving.
• Sprinkle with Parmesan and toss in croutons, if desired.

MOCK CAESAR SALAD

Steps:

• In a blender or food processor, combine the vinegar, cheese and garlic powder; cover and process until combined. While processing, gradually add oil in a steady stream. Place romaine in a salad bowl; drizzle with dressing and toss to coat. Serve immediately.