Thai Style Caesar Salad Recipes

THAI-INSPIRED CAESAR SALAD RECIPE

Steps:

• Thinly slice half a white onion and marinate it with the Italian dressing.
• Hard boil 4 eggs. Cool, then peel the eggs. Separate the yolks from the whites. (Chop the whites up and add them to the salad.).
• Make the dressing: Mash the egg yolks in a bowl. Add the garlic, peanut butter, mayonnaise, water, fish sauce, and Italian dressing. Stir well to combine. It should be a smooth sauce, with very little lumps. Add the marinated onions to the dressing. Add in the sugar, a little at a time, until it reaches the desired balance of sweet to tart.
• Lightly toss the lettuce, egg whites, cilantro, and fried won ton noodles together with the dressing. Add the chicken if using.
• Plate on serving plates & drizzle with the dressing.

THAI-STYLE CAESAR SALAD

Steps:

• Rub garlic all over bottom of a large salad bowl.
• Add salt, dry mustard and black pepper to a small bowl. Stir to mix together.
• Whisk in Fish Sauce, vinegar and olive oil to smaller bowl. Blend together well.
• Whisk in egg and lemon juice.
• Add romaine lettuce, Parmesan cheese and croutons to large garlic-rubbed bowl.
• Toss gently with dressing.
• Serve immediately on chilled plates.
• Alternative - mix dressing in garlic rubbed serving bowl. add lettuce & parmesan & croutons to bowl & toss well.
• you must share.

CLASSIC CAESAR SALAD

Steps:

• Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
• Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.