Caesar Napa Slaw With Homemade Golden Bread Crumbs Food

CAESAR SALAD WITH GARLIC BUTTER BREADCRUMBS

Steps:

• Make the dressing: Finely grate the zest of 2 medium lemons (about 2 tablespoons zest), then juice the lemons (about 1/3 cup juice). Add half of the zest and all of the juice to a blender; reserve the remaining zest for the breadcrumbs.
• Add 2 tablespoons Dijon mustard, 1 (2-ounce) tin anchovies with their oil, 2 garlic cloves, and 3/4 teaspoon black pepper to the blender. Finely grate 8 ounces Parmesan cheese (about 2 cups); add 1/2 cup to the blender, and reserve the remaining 1 1/2 cups for the breadcrumbs and salad.
• Blend the dressing until smooth, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in 1/4 cup olive oil. After adding all of the oil, continue to blend until creamy and emulsified, about 60 seconds more.
• Make the salad. Mince 3 garlic cloves. Finely chop the leaves from 1/2 bunch fresh parsley (about 3/4 cup). Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 1 cup panko breadcrumbs and stir to coat in butter. Cook, stirring constantly, until golden-brown, 4 to 6 minutes.
• Immediately transfer the breadcrumbs to a medium bowl. Add the parsley, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and reserved lemon zest, and stir to combine. Set aside to cool until no longer hot, 10 to 15 minutes. Add 1/2 cup of the grated Parmesan and use your hands to massage the cheese into the breadcrumbs until it is completely incorporated and no longer visible.
• Trim the root end from 2 medium romaine lettuce hearts. Tear the leaves off and place in the largest bowl you have. Add 1/2 cup of the dressing and toss with your hands to evenly coat every leaf. Add 1/4 cup of the grated Parmesan and half of the breadcrumbs. Toss to evenly distribute, adding more dressing if needed. Transfer to a serving plate. Garnish with the remaining 1/2 cup grated Parmesan, more breadcrumbs if desired, and a few cracks of black pepper. Serve immediately.

GRILLED CABBAGE CAESAR

Steps:

• Preheat a grill for medium-high heat.
• Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
• Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
• Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
• Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

NAPA SLAW

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

CAESAR ROMAINE SLAW

Steps:

• Cut the bottoms off the romaine hearts and separate the leaves into a colander.
• Rinse and shake them as dry as you can.
• Gather up the leaves and shred them as finely as you like.
• Add the lemon juice, garlic, Dijon mustard, and Worcestershire to a large bowl.
• Slowly whisk in the olive oil a drizzle at a time to create an emulsification.
• Add salt and pepper to taste.
• Toss in the grated cheese and the romaine shreds.
• Toss to coat evenly.

CAESAR NAPA SLAW WITH HOMEMADE GOLDEN BREAD CRUMBS

Steps:

• Make the golden bread crumbs: Cut crust off bread, place it in a food processor and pulse for 5-10 seconds, or until bread has become large crumbs (you can also tear it by hand into small pieces.
• In a mixing bowl, toss bread crumbs with olive oil until evenly covered.
• Season with salt and pepper, spread in one layer on cookie sheet and bake in a preheated 350° oven for 20 minutes, or until golden brown. Remove and cool.
• Make the dressing:.
• In a large bowl, whisk together mayonnaise,lemon juice, mustard, garlic and anchovies, if desired.
• Assemble:.
• In a large mixing bowl, combine cabbage, dressing, and Parmesan cheese. Toss until well combined. Add half the bread crumbs and toss. Add half of the bread crumbs and toss. Transfer to a serving bowl, sprinkle with remaining bread crumbs and serve.