Texas Caesar Salad Recipes

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TEXAS CAESAR SALAD



Texas Caesar Salad image

From July 1999 Bon Apetit - This salad is so good. I like to add grilled chicken to give it some protein and make it a meal. The salad dressing is a winner too! I like to keep a batch on hand to dip veggies in.

Provided by JHOmade

Categories     Vegetable

Time 15m

Yield 6-8 Salads, 6-8 serving(s)

Number Of Ingredients 15

2/3 cup chopped cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup parmesan cheese
1/4 cup chopped shallot
2 anchovy fillets
1 jalapeno, chopped
1 tablespoon lemon juice
3/4 cup olive oil
8 cups romaine lettuce
1 (16 ounce) jar roasted red peppers
1 (7 ounce) can white shoepeg corn
1 cup sun-dried tomato packed in oil, patted dry and diced
crouton
parmesan cheese (to garnish)

Steps:

  • Combine first 9 ingredients in blender until smooth. Gradually drizzle in olive oil. Blend until creamy.
  • Wash, dry and tear Romaine Lettuce into serving bowl(s). Top with Red Peppers, Corn, and Sun Dried Tomatoes and drizzle on dressing. Toss to coat. Top with Parmesan cheese and croutons.

TEXAS CAESAR SALAD



Texas Caesar Salad image

Categories     Salad     Food Processor     Leafy Green     Tomato     No-Cook     Corn     Summer     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

2/3 cup chopped fresh cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped shallots
2 anchovy fillets
2 garlic cloves
1 jalapeño chili, seeded, chopped
1 tablespoon fresh lemon juice
3/4 cup olive oil
8 cups bite-size pieces romaine lettuce (from 2 heads)
3 cups purchased salad croutons
1 large red bell pepper, diced
2 ears sweet white corn, kernels removed
1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced
Additional freshly grated Parmesan cheese

Steps:

  • Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.

CAESAR SALAD



Caesar Salad image

For a hearty salad, make Food Network Kitchen's Caesar Salad Dressing recipe, then pair it with homemade croutons and crunchy romaine lettuce.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1/2 cup olive oil
Lemon juice, for seasoning
Minced anchovy fillets, optional
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
Romaine lettuce, for serving
Freshly grated Parmesan, for serving

Steps:

  • For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
  • For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
  • Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

THE BEST CAESAR SALAD



The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

CAESAR SALAD



Caesar Salad image

Provided by Linda Wells

Categories     salads and dressings, appetizer, side dish

Time 20m

Yield Six servings

Number Of Ingredients 13

5 anchovies
1 teaspoon cracked black peppercorns
1/2 cup, plus 1/2 teaspoon, extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1 egg
1 clove garlic, peeled
1 tablespoon red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
3 dashes Tabasco
3 dashes Worcestershire sauce
1/2 loaf sourdough baguette or hearty French or Italian bread with crust, diced for croutons
2 medium heads Romaine lettuce

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

MODERN CAESAR SALAD



Modern Caesar Salad image

Robust flavor distinguishes this recipe recommended by Dorothy Pritchett of Wills Point, Texas. "I've had several versions of Caesar salad but like this one best," she says.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 10

3 slices bread
1/2 cup canola oil
1/4 cup red wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
8 cups torn romaine and leaf lettuce
1/2 cup grated or shredded Parmesan cheese
1/4 cup crumbled blue cheese

Steps:

  • Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours. , In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 194 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

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

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

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

CLASSIC RESTAURANT CAESAR SALAD



Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

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.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

CAESAR SALAD



Caesar Salad image

This crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It's a great salad to perk up any spring or summer meal. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

1 large bunch romaine, torn
3/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 large garlic clove, minced
1/2 fresh lemon
Dash pepper
1/4 to 1/2 cup shredded Parmesan cheese
Caesar-flavored or garlic croutons

Steps:

  • Place lettuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss to coat. , Squeeze lemon juice over lettuce. Sprinkle with pepper, cheese and croutons.

Nutrition Facts : Calories 265 calories, Fat 28g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 268mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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