TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
- Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
- Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
- Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.
Nutrition Facts : Calories 195 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 10 milligrams, Sodium 668 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 10 grams, Sugar 4 grams
CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP
Steps:
- Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
- In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
- In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
- Carefully peel Parmesan crisps from foil.
- Serve on chilled plates with Parmesan crisps upright in salad.
CLASSIC RESTAURANT CAESAR SALAD
I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.
Provided by sarahcrites
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
- Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g
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
CAESAR SALAD WITH PARMESAN CRISPS
This salad will wow any guest with its Parmigiano crisp and homemade Caesar dressing.
Provided by Admin
Categories Salad
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- On a baking sheet lined with parchment paper, pour 2 Tablespoons of Parmigiano Reggiano. If smaller crisp is preferred, pour 1 tablespoon.
- Bake for 3-5 minutes or until golden brown. Cool before placing on salad.
- For the salad, place lettuce in a large bowl and drizzle with desired amount of dressing.
- Sprinkle Parmigiano Reggiano on top and toss well.
- Top with parmesan crisp and a good amount of fresh-cracked black pepper.
ABBY'S FAMOUS CAESAR SALAD WITH PARMESAN CROUTONS
This salad dressing has survived the times and has been passed around to many people. It was a Bon Appetit original, but I have changed it so drastically that I can now claim it my own creation!! I am very particular about my Caesar salads...the lettuce can't sit in the dressing too long and get soggy.....the lettuce has to be well washed and dried...it has to have enough dressing to coat the lettuce, but not simming in sauce...lettuce torn in "bite size pieces", not so big that you have to use a knife and fork to get it into your mouth!!! These crutons are devine! Make enough so that you have enough for sticky fingers who keep finching the finished product.
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Lettuce: I use a knife to cut the lettuce into strips, then tear the strips into bite size pieces. The lettuce is well washed, spun dry, then wrapped in a large, clean dish towel then placed in the fridge. I do this hours before serving so whatever moisture is still in the lettuce has been absorbed by the towel.
- Crutons: In a non stick pan, heat the oil until hot. Add the french bread and toast (carefully) until golden. Place hot crutons into a bowl and add the finely grated parmesan cheese, salt and pepper.
- Toss in the bowl until the parmesan cheese is distributed around. Set aside Note: the finer the grate with the parmesan the better it adhears to the hot cubes. I also use a non stick skillet as it saves in the clean up -- just make sure that the temperature is not too high. You might need to adjust on the oil -- if they look dry, add a bit more olive oil.
- Dressing: In a blender, add the garlic and anchovies and blend first. Add the lemon juice, capers, worcestershire sauce, Dijon mustard, salt, pepper olive oil, water, parmesan cheese, mayonnaise and the pinch of curry powder. Blend and adjust seasonings if necessary. Note: I like my dressing to be a certain consistency, so thin it out with water, milk or cream if necessary. There is enough dressing for 2 meals.
- To serve: In a large bowl add the romain lettuce and crutons. Add enough dressing to coat the salad.
Nutrition Facts : Calories 678.8, Fat 42.6, SaturatedFat 7.3, Cholesterol 14.1, Sodium 1155, Carbohydrate 61.1, Fiber 6.4, Sugar 3.6, Protein 15.1
ZUCCHINI AND WHITE BEAN CAESAR
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
- Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
- Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
- Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
- Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.
PARMESAN CRISP SALAD
Add an extra crunch to any salad with BelGioioso Parmesan Crisps.
Provided by BelGioioso Cheese
Categories Vegetable Salads
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
- Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
- In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 26.7 g, Fiber 1.7 g, Protein 19.3 g, SaturatedFat 11.7 g, Sodium 507 mg, Sugar 7.8 g
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.
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