Bobby Flay Caesar Salad Food

CAESAR SALAD

Steps:

• Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.
• In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS

Steps:

• Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
• Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

CAESAR PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
• For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
• For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
• In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
• In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.

RED CHILE-WHITE ANCHOVY CAESAR SALAD PIZZA

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.
• Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.
• Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.

CAESAR SALAD BURGER

Steps:

• To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth.
• Scrape into a bowl and stir in the cheese; cover and refrigerate at least 30 minutes or up to 8 hours before serving so flavors can meld.
• To make the burgers: divide the meat into 4 equal portions (6 oz each); form each portion loosely into a ¾ inch thick burger and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper; cook the burgers, using the oil-- heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.
• Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper.
• Cover with the bun tops and serve immediately.

CHIPOTLE CAESAR DRESSING

Steps:

• Put all ingredients except oil in blender, pulse to puree, stream in oil slowly to form an emulsion.