Pumped Up Caesar Salad Recipes

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CAESAR SALAD



Caesar Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
  • Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
  • Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
  • Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.

CAESAR SALAD



Caesar Salad image

Provided by Alex Ward

Categories     easy, quick, salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 10

1 cup cubed French bread pieces
Olive oil
2 ounces anchovy fillets
1 egg yolk (see note)
1 teaspoon finely chopped parsley
1 tablespoon finely chopped garlic (or less to taste)
1 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup red-wine vinegar
1 head romaine lettuce, cut, washed and drained

Steps:

  • Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
  • In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
  • In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 355 milligrams, Sugar 1 gram, TransFat 0 grams

CAESAR SALAD I



Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Steps:

  • Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  • In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  • Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  • Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  • To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

PERFECT CAESAR SALAD



Perfect Caesar Salad image

If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 romaine hearts (about 7 ounces), leaves separated
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 rustic Italian loaf (about 1/2 pound), crusts removed, cut into 1/2-inch cubes (4 cups)
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk

Steps:

  • Preheat oven to 400 degrees.
  • Submerge romaine leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days.
  • Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
  • Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

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!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

CAESAR SALAD



Caesar Salad image

Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms. She had promised her mother, whose recipe it is, not to give out the complete one. It is still delicious.

Provided by Amanda Hesser

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 eggs
2/3 cup extra-virgin olive oil
2 large cloves of garlic, finely chopped
1 teaspoon dry mustard
3 tablespoons lemon juice
Coarse salt or kosher salt
Freshly ground black pepper
4 slices day old bread, cut into 1/2-inch cubes
2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
4 anchovies, rinsed, dried and finely minced
1/4 cup freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 42 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 807 milligrams, Sugar 5 grams, TransFat 0 grams

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