Southern Caesar Salad With Honeyed Cornbread Croutons Recipes

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
• Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
• For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
• For the salad: Preheat the oven to 375 degrees F.
• Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
• Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

SOUTHERN CAESAR SALAD WITH HONEYED CORNBREAD CROUTONS

Steps:

• Combine first 5 ingredients, and mix well with a wire whisk. Cover and chill an hour or more.
• Cook ham in peanut oil in a skillet over medium high heat, stirring constantly, until browned. Drain on paper towels. Let Cool.
• Combine lettuce and pecans in a large bowl, add dressing, tossing gently. Put ham strips on top and sprinkle with Honeyed Cornbread Croutons.

CAESAR SALAD WITH "CRUSTY" CROUTONS

Steps:

• Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.
• Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.
• When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
• Transfer to a serving platter and top with additional cheese, if desired.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CAESAR SALAD CROUTONS

Steps:

• Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
• Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
• Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
• In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS

Steps:

• MAKE THE POLENTA: (Make First).
• Bring 3 cups of water to a boil in a heavy large saucepan.
• Add salt.
• Gradually whisk in the cornmeal.
• Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
• Turn off the heat.
• Add the butter, and stir until melted.
• Lightly oil a half sheet pan.
• Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
• Refrigerate until cold and firm, about 2 hours.
• MAKE THE DRESSING:.
• Finely chop the garlic and anchovies in a food processor.
• Blend in the lemon juice and mustard.
• With the machine running, gradually blend in the oil.
• Season the dressing, to taste, with salt and pepper.
• TO MAKE CROUTONS:
• Cut the polenta into 3/4-inch cubes.
• Pat the polenta cubes dry with paper towels.
• Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
• Heat the oil over high heat.
• Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
• Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
• Cover the dressing and polenta croutons separately and refrigerate.
• Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• MAKE THE SALAD:.
• Prepare the barbecue for high heat or grill pan.
• Grill the lettuce until lightly charred, about 2 minutes per side.
• Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce.
• Decoratively scatter the sun-dried tomatoes and pine nuts.
• Drizzle with enough dressing to evenly coat.
• Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.

CAESAR SALAD WITH HEART CROUTONS

Steps:

• For the dressing: Place egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in the bowl of a food processor; process until smooth. With processor running, slowly add the olive oil until mixture is smooth and thick. Add 1/4 cup Parmesan; pulse to combine;set aside.
• Heat oven to 350 degrees. Make the croutons: Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake until golden brown, 15 to 20 minutes. Remove from oven, and set aside.
• Cut lettuce crosswise in 1-inch slices. Place in a salad bowl. Add enough dressing to moisten; toss to combine. Add remaining 3/4 cup Parmesan and reserved croutons; toss again. Serve.