Smarter Caesar Salad Recipes

SMARTER CAESAR SALAD

Steps:

• Combine all ingredients.

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 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!

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!

CAESAR SALAD 101

Steps:

• In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt, and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
• Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
• Cut the lettuce into 1 to 1 1/2-inch pieces and add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.

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.

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.