Tapenade Caesar Salad With Prosciutto Recipes

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CAESAR SALAD



Caesar Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 20

4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts
3/4 cup Caesar dressing, recipe follows
Pizzetta's, recipe follows, used as croutons
2 tablespoons freshly grated Parmesan
2 eggs* (See Disclaimer)
2 tablespoon Dijon mustard
6 to 8 anchovy fillets, minced
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons fresh lemon juice
Worcestershire sauce
2 cups olive oil
2 tablespoon warm water, if needed
1 cup freshly grated Parmesan
2 cloves garlic, minced
1 (8 to 10-ounce) jar olive paste tapenade
9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese, thinly sliced
Salt and pepper

Steps:

  • Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
  • Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
  • Preheat oven to 375 degrees F.
  • Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
  • Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

TAPENADE FOR PROSCIUTTO AND PESTO PANINI



Tapenade for Prosciutto and Pesto Panini image

Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 9

1 cup Kalamata or Nicoise olives, pitted
1 clove garlic, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, optional
2 tablespoons chopped parsley, optional
1 to 2 tablespoons extra-virgin olive oil

Steps:

  • Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

TAPENADE CAESAR SALAD WITH PROSCIUTTO



Tapenade Caesar Salad With Prosciutto image

This salad takes on a unique twist with a dressing made with pureed olives and anchovies. It has lots of flavour and works well with the small amount of prosciutto. The bonus points is that it is low in fat. Use fresh ingrediets for a superior taste.

Provided by Abby Girl

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup black olives, chopped and pitted
2 anchovies, rinsed and patted dry
1/4 cup parmesan cheese, grated
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
1 tablespoon water
1 large egg
1/2 teaspoon garlic, minced
10 cups romaine lettuce, well packed
2 ounces prosciutto, diced

Steps:

  • Dressing: In a food processor combine all the ingredients and process until smooth.
  • In a large bowl, combine the lettuce and prosciutto. Add the tapenade and toss to coat.

Nutrition Facts : Calories 116.2, Fat 9.9, SaturatedFat 2.1, Cholesterol 40, Sodium 195.9, Carbohydrate 3.8, Fiber 1.9, Sugar 1.2, Protein 4.1

CAESAR SALAD WITH PANCETTA



Caesar Salad with Pancetta image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

3/4 pound pancetta, sliced 1/2-inch thick
2 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
2 large heads romaine lettuce
1 cup freshly grated Parmesan
1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
  • Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
  • Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
  • For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
  • Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
  • If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
  • Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.

TAPENADE CAESAR WITH PROSCIUTTO



Tapenade Caesar with Prosciutto image

Categories     Salad     Food Processor     Fish     Olive     Parmesan     Lemon     Raisin     Fall     Chill     Prosciutto     Lettuce     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 21

For tapenade
1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted
1/2 cup raisins
1/4 cup chopped fresh parsley
3 canned anchovy fillets, drained
2 medium shallots, sliced
2 tablespoons fresh lemon juice
1 tablespoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 cup olive oil
For dressing
5 tablespoons fresh lemon juice
1/4 cup (packed) grated Parmesan cheese
3 tablespoons coarse-grained Dijon mustard
2 tablespoons finely chopped drained canned anchovy fillets
2 tablespoons finely chopped drained capers
2 tablespoons chopped garlic
1 cup olive oil
3 hearts of romaine lettuce, torn into pieces
4 ounces thin prosciutto slices, cut crosswise into strips
Pecorino Romano cheese shavings

Steps:

  • Make tapenade:
  • Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of bowl. With machine running, add oil and process until blended. Season to taste with salt and pepper.
  • Make dressing:
  • Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in medium bowl until well blended. Gradually whisk in oil. Season with salt and pepper. (Tapenade and dressing can be made 2 days ahead. Cover separately and refrigerate. Bring to room temperature before using.)
  • Place lettuce in large bowl. Toss with enough dressing to coat generously. Divide lettuce among 6 plates. Dot perimeter of each plate with teaspoonfuls of tapenade. Top each salad with prosciutto and cheese and serve.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS



Salad with Prosciutto and Caramelized Pears and Walnuts image

An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.

Provided by Megs

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 14

2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
¾ cup extra virgin olive oil
1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
½ cup white sugar
¼ cup water
¼ pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn

Steps:

  • In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
  • Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
  • Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
  • In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS



Caesar Salad with Homemade Tapenade Croutons image

Provided by Wolfgang Puck

Categories     Salad     Garlic     Leafy Green     Olive     Oscars     Lunch     Parmesan     Fall     Winter     Lettuce     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 12

Croutons:
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
One 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups)
1 recipe Black and Green Olive Tapenade
Salad:
2 heads of baby romaine lettuce, or 1 large head of romaine
1 recipe Caesar Vinaigrette
Freshly grated Parmesan cheese, optional

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
  • 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
  • 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
  • 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

TAPENADE CHICKEN SALAD



Tapenade Chicken Salad image

Make and share this Tapenade Chicken Salad recipe from Food.com.

Provided by Ms B.

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves, cooked
1/2 cup black Greek olive, pitted
1/4 cup Spanish olives, pitted
2 garlic cloves, minced
6 tablespoons extra virgin olive oil, divided
1/8 teaspoon pepper
1/2 teaspoon anchovy paste
8 ounces salad greens
1 small red onion, sliced thin
1 pint cherry tomatoes
1/2 lb mozzarella cheese, sliced thin
4 teaspoons balsamic vinegar
2 tablespoons parmesan cheese, grated
2 tablespoons fresh basil, minced

Steps:

  • Julienne cooked chicken breasts.
  • In food processor or blender, place black olives, Spanish olives, garlic, 2 tablespoons of the olive oil, pepper and anchovy paste; process to form a paste.
  • Remove to bowl, add chicken and toss to coat evenly.
  • Cover and refrigerate.
  • In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
  • In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange on serving dish.
  • Place chicken on top and sprinkle with Parmesan cheese and basil.
  • Makes 4 servings.

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