CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
- With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
- For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
- Heat the olive oil in a small saucepan or skillet over low heat.
- Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
- Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
- For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
- Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
- Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
CAESAR SALAD III
A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs.
Provided by Alison
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
- Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
Nutrition Facts : Calories 89 calories, Carbohydrate 4.4 g, Cholesterol 10.8 mg, Fat 5.1 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1 g, Sodium 486.2 mg, Sugar 1.3 g
CAESAR SALAD DRESSING
Make and share this Caesar Salad Dressing recipe from Food.com.
Provided by Kim D.
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
- Stir in egg yolks and Dijon mustard.
- Add anchovies, and grind to a paste.
- Add lemon juice, Worcestershire, hot sauce and season with pepper.
- Slowly whisk in olive/canola oil until dressing is creamy.
- Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
- Sprinkle croutons over salad.
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
CAESAR SALAD
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Provided by Sue Li
Categories Salad Egg Garlic Lunch Parmesan Lettuce Anchovy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. The Dressing
- A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
- 2. The Croutons
- Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
- 3. The Lettuce
- Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
- 4. The Cheese
- Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
- 5. The Assembly
- Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
CAESAR SALAD WITH HARD-COOKED EGGS
Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
- In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
- In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.
Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g
PERFECT CAESAR SALAD
The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield
Provided by Emma Freud
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
- In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.
Nutrition Facts : Calories 820 calories, Fat 68 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3.1 milligram of sodium
CAESAR SALAD
Though not traditionally Italian, this delicious salad is offered in Italian restaurants across North America.
Provided by Deborah Mele
Categories Salads
Time 35m
Number Of Ingredients 16
Steps:
- To make the croutons, first preheat the oven to 350 degrees F.
- Combine garlic, oil, salt, and bread cubes in a bowl, mix until cubes are coated evenly.
- Spread the coated cubes onto a baking sheet and bake until the croutons are golden, about 10 minutes.
- Cut the prosciutto into a small dice.Heat a heavy frying pan, and then cook the prosciutto bits in it until they are brown and crispy.
- Set aside to cool.
- Cut off the stem ends of the romaine leaves and pull apart the leaves, then place the leaves in a large bowl for tossing with the other ingredients.
- Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, and mustard in a bowl.
- Add the egg yolks to these ingredients and whisk until smooth.
- Slowly add the oil in a steady stream while constantly whisking again until smooth.
- If you add the oil too quickly, the dressing will be separate and not emulsify. (It works best for me if I whisk briskly while someone else slowly drizzles the oil into the bowl.)
- Pour the sauce into the large bowl with the romaine leaves, along with the croutons and grated Parmesan cheese.
- Toss to lightly coat the lettuce leaves and then divide the salad between four plates, and serve immediately.
Nutrition Facts : Calories 486 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 cups, Sodium 1399 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
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
CAESAR SALAD
Enjoy the simpler things in life, like our classic Caesar Salad. This Caesar Salad is made with four ingredients and is ready to serve in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Toss lettuce with croutons and grated topping in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CAESAR SALAD III
A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs.
Provided by jessica
Categories Romaine Lettuce Salad
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
- Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
Nutrition Facts : Calories 89 calories, Carbohydrate 4.4 g, Cholesterol 10.8 mg, Fat 5.1 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1 g, Sodium 486.2 mg, Sugar 1.3 g
CAESAR SALAD
A classic salad made simple.
Provided by M. Bulins
Categories Side Dishes Salads and Salad Dressings Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Wash and break lettuce in bowl.
- Add parmesan cheese and dice toasted bread.
- Add dressing and stir.
Nutrition Facts : 0 Array
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.
MARY'S CLASSIC CAESAR SALAD
Making your own croûtons is a great way of using up stale bread. They are perfect in this simple Caesar salad.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3-4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper.
- Put all the dressing ingredients in a bowl and beat together until smooth with 1-2 tablespoons water.
- Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan.
THE BEST CAESAR SALAD RECIPE
Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.
Provided by J. Kenji López-Alt
Categories Appetizer Quick and Easy Salads Salad
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
- Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
- While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
- To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
Nutrition Facts : Calories 554 kcal, Carbohydrate 28 g, Cholesterol 114 mg, Fiber 7 g, Protein 15 g, SaturatedFat 9 g, Sodium 868 mg, Sugar 5 g, Fat 44 g, ServingSize Serves 4, UnsaturatedFat 0 g
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- In a blender, or food processor, puree the 6 anchovy fillets. Add the garlic and pulse until the mixture is well blended.
- Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels.
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- Add the anchovies and garlic to a food processor and pulse 20-30 times until the ingredients are finely chopped.
- Next, add in the eggs and ½ of the lemon juice and process on high for 20 seconds until completely mixed together and smooth.
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- Whisk together Parmesan, mayonnaise, anchovy paste, lemon juice, balsamic vinegar, garlic, Worcestershire sauce, and Dijon in a large bowl; season with salt and pepper to taste. Set aside, or cover and refrigerate until ready to use.
- Prepare a charcoal or gas grill for two-zone grilling: Open bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill. Push two-thirds of coals to one side of the grill, leaving one-third of coals on the opposite side. If using a gas grill, preheat to medium-high (400°F to 450°F) on one side and medium-low (300°F to 350°F) on the other side.
- Brush lettuce, spring onions, radishes, fennel bulbs, and mushrooms with grapeseed oil, and season liberally with salt and pepper. Place lettuce on unoiled grates over side of grill with fewer coals or the medium-low side of gas grill. Grill, uncovered, until outer leaves are lightly charred and inner leaves are tender, 2 to 3 minutes per side. Meanwhile, working in batches if necessary, place spring onions, radishes, fennel bulbs, and mushrooms on unoiled grates over side of grill with more coals or the medium-high side of gas grill, and grill, uncovered, turning occasionally, until lightly caramelized and tender, 6 to 7 minutes.
- Cut lettuce and fennel bulbs into 2-inch pieces; discard cores. Cut spring onions into 2-inch pieces. Add all vegetables to bowl with dressing, and toss to coat. Divide salad evenly among 4 plates, and top with additional Parmesan, lemon juice, and salt to taste. Serve warm.
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