Caesar Salad Bagels Food

CAESAR SALAD

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD BAGELS

Steps:

• Spread dressing evenly on cut sides of bagels, and sprinkle with pepper.
• Arrange half of red onion, lettuce, and cheese on bottom halves of bagels, and repeat layers.
• Top with top half of bagel, and serve.

CAESAR SALAD WITH ONION BAGEL CROUTONS

Steps:

• For Croutons:.
• Preheat oven to 325.
• Combine melted butter with olive oil and minced garlic in a large bowl.
• Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
• Spread coated bagel pieces on cookie sheet.
• Bake until crisp and browned, about 30 minutes.
• Cool.
• For salad and dressing:.
• Whisk first 8 ingredients in a bowl.
• Combine lettuce, parmesan and croutons in a large bowl.
• Add dressing, toss well and serve.

CAESAR SALAD (THE ORIGINAL)

Steps:

• Remove tough outer leaves of the lettuce.
• Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
• To make croutons -.
• Preheat oven to 180°C.
• Cut baguette into thick slices.
• Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
• Place on a baking tray and bake until pale and gold and crisp.
• For the Dressing -.
• With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
• Coddled egg -.
• Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
• Arrange the crisp lettuce leaves in a bowl.
• Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
• Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).