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 IN PEPPERED PARMESAN BOWLS
This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! -Melissa Wilkes, St. Augustine, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.
Nutrition Facts : Calories 138 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
- Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
- For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
- Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
- Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
CAESAR SALAD
Provided by Food Network
Time 30m
Number Of Ingredients 14
Steps:
- Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.
SIMPLEST CAESAR SALAD
Provided by Aaron McCargo Jr.
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In the bowl of a food processor, add the parsley leaves, anchovy fillets, Parmesan, lemon juice and zest, green onions, chives and garlic. Season with salt and pepper. Pulse the mixture and slowly drizzle in the olive oil.
- Remove the top from the food processor and unplug the machine. Replace the blade from the processor with the shredder blade and place the top back on the machine. Plug the machine back in and shred the lettuce leaves, 1 at a time, directly on top of the dressing.
- Pour the lettuce and dressing into a large bowl and toss to combine. Garnish with additional Parmesan.
CAESAR SALAD
A popular side dish, especially with Greek dishes. Add some sliced grilled chicken, and you've got a meal.
Provided by lucy k.
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 8 ingredients.
- Put lettuce, feta and croutons in salad bowl.
- Add dressing immediately before serving, and toss to coat.
Nutrition Facts : Calories 118.7, Fat 9, SaturatedFat 2.9, Cholesterol 34.7, Sodium 182, Carbohydrate 6.2, Fiber 2.1, Sugar 1.6, Protein 4.4
CLASSIC CAESAR SALAD RECIPE BY TASTY
Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.
Provided by Betsy Carter
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
- Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
- Make the croutons: Preheat the oven to 400°F (200°C).
- In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
- Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams
PARMESAN CAESAR SALAD
This glorious Parmesan Caesar Salad is the real deal-fresh lemon juice and anchovies included! It still only takes ten minutes to put together.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat oil, lemon juice, anchovies, garlic, Worcestershire sauce and pepper with wire whisk until well blended.
- Drizzle over lettuce in large bowl; toss to coat.
- Add croutons and cheese; mix lightly.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 2 g, Protein 5 g
CLASSIC CAESAR SALAD (FROM CUISINE AT HOME)
Make and share this Classic Caesar Salad (From Cuisine at Home) recipe from Food.com.
Provided by move2themusic
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- mash garlic with salt to make a paste, set aside.
- combine lemon juice, mayonnaise, dijon, worcestershire, anchovy paste, and pepper in a large bowl.
- whisk in oil, 3 T parmesan, and garlic paste.
- Add romaine to bowl and toss to coat.
- garnish with parmesan shavings.
Nutrition Facts : Calories 172.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 5.1, Sodium 367.2, Carbohydrate 5.4, Fiber 2.1, Sugar 1.7, Protein 3.1
PEPPERONI CAESAR SALAD
"Here's my recipe to make the best-tasting Caesar salad ever," relates Dorothy Smith of El Dorado, Arkansas. Pepperoni slices add a spicy spin to the classic combination of crisp romaine and crunchy croutons in a garlic dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. , In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan. Serve immediately.
Nutrition Facts :
THE GREAT CAESAR SALAD
This is a great salad and one of our favorites. For an added touch, use wooden salad bowls and take one clove of garlic (smashed) and rub it on the inside of the bowl before adding the salad. For a nice twist, try using Recipe #369834 by Chef #37449
Provided by 2Bleu
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
- Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
- Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
- Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
- Pour desired amount of dressing over top of each salad.
- Sprinkle with croutons, Parmesan cheese, and optional bacon bits.
Nutrition Facts : Calories 219.4, Fat 20.5, SaturatedFat 3.6, Cholesterol 38.6, Sodium 133.3, Carbohydrate 6.8, Fiber 2.4, Sugar 1.6, Protein 3.8
CAESAR SALAD SUPREME
My family thinks this is the best Caesar Salad they have ever eaten. I've served it many times at various functions and have been asked for the recipe more times than I can say.
Provided by Garnet
Categories Weeknight
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce by washing and drying thoroughly.
- Tear lettuce into bite size pieces, place in a plastic bag and refrigerate for several hours.
- Mix olive oil, garlic powder, salt, pepper, dry mustard, Worcestershire sauce and anchovies in a jar, shake vigorously and refrigerate.
- Shake often while refrigerating.
- Just before serving, put the lettuce and croutons in a large bowl, shake the dressing and pour over the lettuce, sprinkle with parmesan cheese and toss until all leaves are coated.
- Make a well in the center of the lettuce.
- Place the egg yolks in the well and top with the lemon juice.
- Toss, toss, toss and toss some more.
- Add more parmesan if desired (I like lots).
- One secret to a good Caesar Salad is in the tossing.
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