MODERN CAESAR SALAD
Robust flavor distinguishes this recipe recommended by Dorothy Pritchett of Wills Point, Texas. "I've had several versions of Caesar salad but like this one best," she says.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours. , In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 194 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CAESAR SALAD
Provided by Claire Robinson
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the egg and separate the yolk from the white. Discard the egg white. Put the egg yolk in a blender, turn on high speed and pour in the garlic infused olive oil in a slow steady stream. Turn the speed to low and add the lemon juice and Worcestershire sauce. Season with salt and pepper, to taste. Buzz once and pour the mixture into a large salad bowl. Put the ice cold romaine on top of the dressing and toss. Enjoy!
SIMPLEST CAESAR SALAD
Provided by Aaron McCargo Jr.
Time 15m
Yield 4 servings
Number Of Ingredients 10
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
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
MODERN CAESAR SALAD
Number Of Ingredients 10
Steps:
- Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid shake well. Refrigerate for several hours. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing pour over the salad and toss to coat. Serve immediately.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
CAESAR SALAD
Provided by Linda Wells
Categories salads and dressings, appetizer, side dish
Time 20m
Yield Six servings
Number Of Ingredients 13
Steps:
- Combine the anchovies, black pepper and a half-cup of the olive oil in a blender or food processor. Puree about five minutes until very smooth. Add the grated Parmesan and blend briefly to combine. Measure and reserve one-third cup of the anchovy mixture for use with the croutons.
- Bring a small saucepan water to a boil. Place a refrigerated egg on a slotted spoon and submerge in boiling water. Cook one-and-a-half minutes, remove from the water and reserve.
- Puree the garlic with the remaining half teaspoon of olive oil in a blender, or mash together with a mortar and pestle.
- Place the garlic and the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture. Crack open the egg and spoon it (including the parts that are uncooked) into the mixture. Whisk until well combined.
- Combine the reserved anchovy mixture with the diced bread in a bowl and toss to coat. Heat a dry cast-iron skillet over medium-high heat and cook the croutons, stirring constantly until golden and crisp.
- Wash and dry the lettuce. Discard the tough outer leaves and break the remaining leaves into bite-sized pieces. Place in a salad bowl along with the dressing and toss well. Add the toasted croutons, toss again and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 450 milligrams, Sugar 3 grams, TransFat 0 grams
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
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MODERN CAESAR SALAD - FOOD NOUVEAU
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Cuisine AmericanServings 2
- In a mini food processor (or a blender), blend the garlic clove, the anchovy fillets, and the sea salt together to make a paste. Add the egg yolk, mustard, Worcestershire sauce, and lemon juice and pulse to mix everything together. Add the olive oil 2 tbsp (30 ml) at a time, blending at high speed between each addition to make sure the dressing emulsifies. Finish by adding the water and season to taste with pepper and just a little pinch of salt (keeping in mind the salad also contains seasoned chicken, bacon, and Parmigiano-Reggiano). Transfer dressing to a screw-top jar and keep in the fridge until ready to use.
- Cut the chicken breast into long thin slices. In a medium bowl (still the same bowl!), mix the chicken with 1 tbsp (15 ml) olive oil, garam masala powder, freshly ground black pepper, and a pinch of fine sea salt. Heat a medium pan over medium-high heat, then add the chicken. Let the chicken sit and gain some color before moving it around. Once the chicken pieces have a nice golden-brown color you can flip them over (about 3 minutes). Remove from the pan as soon as the other side looks similar (about 3 minutes again). Cut into bite-size pieces while hot, then put back into the warm pan (off the heat!) until ready to serve.
- Do this right before serving - this salad doesn’t like to wait!Cut the avocado into cubes (you must do this last, so it doesn’t brown prematurely). Mix the romaine leaves with some of the dressing (to taste), then add the chicken bites, the bacon croutons, and avocado. Carefully toss everything together, then separate in 2 or 4 bowls. Distribute the roasted cherry tomatoes and parmigiano-reggiano shavings. Serve with more dressing on the side. Enjoy!
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