EASY CAESAR SALAD RECIPE
Steps:
- Coarsely chop the romaine lettuce
- Stir in the croutons and parmesan cheese.
- Drizzle the salad dressing and sprinkle with pepper.
- Toss to combine and serve immediately.
Nutrition Facts : Calories 225 kcal, Carbohydrate 7 g, Protein 5 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 542 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAESAR SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 1 serving
Number Of Ingredients 7
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
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
CLASSIC CAESAR SALAD RECIPE BY TASTY
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
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
GREG'S VERY BEST CAESAR SALAD
When our son Greg was 9 years old, I taught him how to make a KILLER Caesar dressing (as he calls it)for company guests. He stood in front of our guests in the dining room, prepared and served us all. A total winner; and we still make it today 18 years later.
Provided by Scandigirl
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine olive oil, red wine vinegar, lemon juice, egg yolk, Worcestershire sauce, garlic, salt, pepper and 1/4 cup Parmesan cheese.
- Mix together well.
- Set aside.
- Tear lettuce into bite size pieces in salad bowl.
- Add croutons and 1/8 cup parmesan cheese.
- Pour dressing over the lettuce.
- Toss and serve.
Nutrition Facts : Calories 184.5, Fat 16.4, SaturatedFat 3.3, Cholesterol 37, Sodium 229.1, Carbohydrate 6.2, Fiber 2.4, Sugar 1.5, Protein 4.4
TANGY CAESAR SALAD
You'll need just 15 minutes to whip up this zippy salad. Paula Stewart of Crawfordville, Georgia quickly jazzes up the side by adding a few extras to prepared dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place romaine in a large salad bowl. In a small bowl, whisk the salad dressing, lemon juice and pepper; drizzle over romaine and toss to coat. Top with croutons and cheese.
Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
PERFECT CAESAR SALAD
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
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.
CAESAR SALAD
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
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
CAESAR SALAD
Provided by Linda Wells
Categories salads and dressings, appetizer, side dish
Time 20m
Yield Six servings
Number Of Ingredients 13
Steps:
- Combine the anchovies, black pepper and a half-cup of the olive oil in a blender or food processor. Puree about five minutes until very smooth. Add the grated Parmesan and blend briefly to combine. Measure and reserve one-third cup of the anchovy mixture for use with the croutons.
- Bring a small saucepan water to a boil. Place a refrigerated egg on a slotted spoon and submerge in boiling water. Cook one-and-a-half minutes, remove from the water and reserve.
- Puree the garlic with the remaining half teaspoon of olive oil in a blender, or mash together with a mortar and pestle.
- Place the garlic and the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture. Crack open the egg and spoon it (including the parts that are uncooked) into the mixture. Whisk until well combined.
- Combine the reserved anchovy mixture with the diced bread in a bowl and toss to coat. Heat a dry cast-iron skillet over medium-high heat and cook the croutons, stirring constantly until golden and crisp.
- Wash and dry the lettuce. Discard the tough outer leaves and break the remaining leaves into bite-sized pieces. Place in a salad bowl along with the dressing and toss well. Add the toasted croutons, toss again and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 450 milligrams, Sugar 3 grams, TransFat 0 grams
TERRY'S CAESAR SALAD
Make and share this Terry's Caesar Salad recipe from Food.com.
Provided by Granny T
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare lettuce and onions.
- For dressing, put garlic, salt, pepper, and anchovy paste together and mix well.
- Add lemon juice, Worcestershire sauce, and olive oil, mixing well.
- Stir in parmesan cheese.
- Let mellow in fridge to blend flavour at least a half hour.
- To make croutons, in a non-stick skillet, brown bread cubes in olive oil and garlic salt until cubes crisp, stirring constantly, add pepper to taste. Let cool.
- To assemble, toss salad greens, onions with dressing, sprinkle with bacon crumbles and top with croutons. Serve immediately.
Nutrition Facts : Calories 284.1, Fat 23.5, SaturatedFat 5.1, Cholesterol 14.1, Sodium 397.6, Carbohydrate 13.5, Fiber 3.8, Sugar 3.5, Protein 6.9
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