CAESAR SALAD FOR TWO
There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
- On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.
Nutrition Facts : Calories 510 g, Cholesterol 7 g, Fat 37 g, Fiber 3 g, Protein 21 g
CHICKEN CAESAR SALAD FOR TWO
Topping a delicious Caesar salad with a tender grilled chicken breast ensures a healthy, filling lunch that satisfies. -Kay Anderson, Bear, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Brush chicken with oil. Combine the garlic salt, paprika, pepper, basil and oregano; sprinkle over chicken. Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Arrange romaine and tomato on plates. Cut chicken into strips; place over salads. Drizzle with dressing. Sprinkle with croutons if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
CAESAR SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
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 FOR TWO
This is the "recipe" that a waiter performed tableside at a Spanish Bay restaurant in Pebble Beach several years ago. The measurements are very flexible. Egg substitute can be used for the raw egg.
Provided by Normaone
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mash together very thoroughly, the garlic and the anchovie fillets. Add lemon juice, Grey Poupon, and egg. Mix thoroughly. Add Worchestershire Sauce, vinegar and olive oil. Mix together. Just before eating the salad, add torn romaine, croutons and parmesan. Toss.
Nutrition Facts : Calories 63.2, Fat 3.4, SaturatedFat 1, Cholesterol 98.1, Sodium 258.4, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 5.2
CHEF SALAD FOR TWO
I have developed this from several recipes, according to our likes and dislikes. DW can't eat very much at a single sitting. I like a Chef salad, but not as an entree'.This is just right for her, and makes a good snack for me. Cooking time would be the chill time.
Provided by Jim in Washington
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In medium sized bowl, tear lettuce into bite size pieces.
- Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
- Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
- On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
- Place cheese strips between ham strips or in your design.
- On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
- Sprinkle Paprika in center, for additional color.
- Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
- Place leftover salad, if any, in covered bowl and save for next time.
- Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
- Serve salads plain, or with any dressing and/or seasonings you enjoy.
Nutrition Facts : Calories 264, Fat 15.3, SaturatedFat 7.7, Cholesterol 241.4, Sodium 268.1, Carbohydrate 17.1, Fiber 6, Sugar 10.6, Protein 17.2
CAESAR SALAD LIGHT FOR TWO
The original recipe is from Cuisine at Home and calls for buttermilk. I make this using yogurt. It is delicious.
Provided by PaulaG
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the grated cheese, lemon juice, yogurt, olive oil, mustard and Worcestershire sauce; season to taste with salt and pepper.
- Toss romaine and croutons with 1/4 cup dressing. Any remaining dressing can be stored in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 230.1, Fat 18.3, SaturatedFat 4.5, Cholesterol 13, Sodium 277.5, Carbohydrate 10.6, Fiber 2, Sugar 2.1, Protein 7.2
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
CHOPPED CAESAR SALAD WITH CHICKEN FOR TWO
Eat smart and deliciously with an impressive Chopped Caesar Salad with Chicken for Two. You'll love the great flavors in this chopped Caesar salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, about 1-2/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Spread bread onto baking sheet sprayed with cooking spray; spray with additional cooking spray. Sprinkle with oregano.
- Bake 8 to 10 min. or until bread is crisp and lightly toasted.
- Combine lettuce and all remaining ingredients except cheese in large bowl; spoon onto plates. Top with croutons and cheese. Serve immediately.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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