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 WITH MEATBALLS (NO CROUTONS!)
Make and share this Caesar Salad With Meatballs (No Croutons!) recipe from Food.com.
Provided by threeovens
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Use a blender to puree 2 garlic cloves with the anchovy fillets, lemon juice, mayonnaise, and Worcestershire sauce; while the blender is on add 1/2 cup olive oil in a thin stream, until incorporated. blend in 1/4 cup Parmesan, and season with salt and pepper (you have just made Caesar Salad Dressing, you clever thing you!).
- Pour 2 tablespoons of the dressing into a medium bowl and place the remainder in a large bowl; to the large bowl, add the lettuce, tomatoes, and 1/4 cup Parmesan cheese, but don't toss yet.
- In a food processor, pulse the remaining garlic with the bacon until chopped; add bread crumbs, milk, egg, basil, thyme, hot sauce, and 3 tablespoons Parmesan.
- Season with salt and pepper and process to form a paste; transfer to a bowl and knead with the sirloin.
- Roll into 18 meatballs (about 2 tablespoons each); dust with flour.
- Heat 1/2 cup oil in a large skillet until shimmering; add meatballs and cook (medium high) until golden and cooked through, about 8 minutes.
- Drain meatballs on paper toweling; toss with dressing in medium bowl.
- Now you can toss the salad in the large bowl; transfer to serving plates and top with meatballs.
Nutrition Facts : Calories 936.1, Fat 77.4, SaturatedFat 16.6, Cholesterol 132.5, Sodium 582.6, Carbohydrate 31.1, Fiber 10.8, Sugar 7.9, Protein 34.4
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- In a blender, puree 2 of the garlic cloves with the anchovy fillets, lemon juice, mayonnaise and Worcestershire sauce. With the blender on, add 1/2 cup of the olive oil in a thin stream and process until incorporated. Add 1/4 cup of the Parmesan, season with salt and pepper and blend. Pour 2 tablespoons of the Caesar dressing into a medium bowl. Transfer the remaining dressing to a large bowl and add the lettuce, tomatoes and 1/4 cup of the Parmesan; don't toss.
- In a food processor, pulse the remaining garlic clove with the bacon until chopped. Add the bread crumbs, milk, egg, basil, thyme, hot sauce and the remaining 3 tablespoons of Parmesan; season generously with salt and pepper and process to a paste. Transfer to a bowl and knead in the sirloin. Working with 2 tablespoons of the meat at a time, roll it into 18 balls. Dust the meatballs with the flour.
- In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Add the meatballs and cook over moderately high heat until golden and cooked through, about 8 minutes. Drain well on paper towels. Add the meatballs to the dressing in the medium bowl and toss gently. Toss the salad and transfer to plates. Top with the meatballs and serve.
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