Restaurant Style Caesar Salad Recipes

CLASSIC CAESAR SALAD

Steps:

• Preheat oven to 350° F / 175° C.
• Toss the sourdough bread cubes with the olive oil, salt and pepper.
• Place the cubes on a cooling rack on top of a sheet tray and then place in the oven for 10 - 15 minutes until the croutons are golden brown on the edges.
• Remove and let cool.
• Mash the anchovies on a plate or flat bowl.
• Pour the lemon juice into a mixing bowl.
• Slowly drizzle the olive oil in a steady stream while, at the same time, whisking to form an emulsion.
• Whisk in the mustard.
• Whisk in the anchovies with a fork.
• Add salt and pepper to taste
• Bring a small pot of water to a boil.
• Gently lower the egg in the water with a slotted spoon for one minute.
• Remove egg with the slotted spoon and place in an ice bath until cool.
• Rub a wooden salad bowl thoroughly with half of the garlic clove.
• Place lettuce in the bowl.
• Toss the grated cheese with the lettuce until thoroughly combined.
• Evenly toss in the dressing
• Break the coddled egg over the salad and toss. Use a spoon to scoop out any egg white that's in the shell.
• Toss in the croutons until thoroughly mixed
• Add fresh ground pepper with the largest available pepper grinder.
• Serve to hungry friends.

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

CAESAR SALAD I

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!

CANLIS SALAD

Steps:

• Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
• In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
• Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
• In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

CAESAR PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
• For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
• For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
• In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
• In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.

RESTAURANT STYLE CAESAR SALAD

Steps:

• Put mix in jar - let stand (The longer you let stand, the stronger it will be).
• Mix into dry room temperature romaine before eating.
• Take one egg yolk, mixed with 1 tbsp of lemon juice.
• Then add to salad.
• Add croutons, bacon bits and parmesan.

MOONLIGHT FAMILY RESTAURANT CAESAR SALAD DRESSING

Steps:

• Mix all ingredients by hand. DO NOT use mixer.
• If too thick add vinegar.
• Add to 3 to 4 cups romaine lettuce.