Our Special Caesar Salad Recipes

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.

CAESAR SALAD (THE ORIGINAL)

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).

OUR SPECIAL CAESAR SALAD

Steps:

• In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar.
• With motor running, slowly drizzle in the oils and blend till mixture is thick. Pour dressing in jar, seal and refrigerate.
• Cook bacon till crisp; cool and crumble.
• When ready to serve, place lettuce in salad bowl and toss with dressing. Sprinkle with Parmesan cheese, bacon bits and croutons.
• Serves 10
• I now use 1/3 cup Egg Beater or the like to replace the egg.
• Slowly add some of the dressing while tossing.
• Don't add it all in one shot.

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.

CAESAR SALAD

Steps:

• Rub the bottom and sides of a very large wooden salad bowl well with garlic; discard garlic.
• Add romaine, croutons, and Parmigiano-Reggiano to bowl and toss lightly.
• Bring a small saucepan of water to a simmer over moderate heat, pierce the large end of the egg with a pushpin, then ease the egg into the simmering water. As soon as water returns to a simmer, coddle (simmer) the egg 1 minute exactly. Remove the egg to a small ramekin or bowl with a slotted spoon and set aside.
• Drizzle the olive oil evenly over the salad greens but do not toss.
• Whisk together the lemon juice, Worcestershire sauce, salt, and pepper in a small liquid measure. Drizzle over the salad and toss lightly.
• Break the coddled egg into the salad and again toss lightly.
• Taste the salad for lemon juice, salt, and pepper and adjust as needed.
• Set the salad bowl on the dining table and serve as a first course. It's the California way.

CAESAR SALAD

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.

CAESAR SALAD

Steps:

• Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.
• Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.