CLASSIC CAESAR SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
- Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
- Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
- Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.
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
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
AMERICAN KITCHEN CLASSIC CAESAR SALAD DRESSING
A Caesar salad is a salad of romaine lettuce and croutons dressed with a sauce and is often prepared tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana, Mexico and San Diego, United States during the 1920's Prohibition era. This recipe has been modified to remove the raw egg that the original recipe used due to salmonella concerns.
Provided by Member 610488
Categories Salad Dressings
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Mash the anchovy with the garlic and salt until it is a paste. Whisk in the mayonnaise, vinegar, lemon juice mustard and worcestershire sauce and combine well. Whisk in the olive oil and then the parmesan cheese. Chill. Whisk again just before mixing with the salad leaves then top with the croutons.
Nutrition Facts : Calories 1054.9, Fat 106.2, SaturatedFat 20.1, Cholesterol 44, Sodium 1499.7, Carbohydrate 10.9, Fiber 0.2, Sugar 3.1, Protein 16.9
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
CLASSIC CAESAR SALAD
Love this stuff. Sometimes we add seasoned cooked chicken breast for a 1 dish meal. Did you know that this salad was "invented" in Tijuana, Mexico?
Provided by Diana Adcock
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large wooden or glass bowl mash the garlic into the salt until smooth.
- Add the dijon, worcestershire, and anchovy paste.
- Whisk well.
- Add the lemon juice and whisk well.
- Add the egg yolk (some use the whole egg) and whisk well.
- Add the oil in a slow,, steady stream while whisking like mad.
- Keep whisking until dressing is smooth and creamy looking.
- Add the romaine and toast cubes and toss well.
- Add the parmesan cheese and toss well again.
- Serve right away.
Nutrition Facts : Calories 347.7, Fat 25.5, SaturatedFat 4.9, Cholesterol 57.9, Sodium 1080.2, Carbohydrate 20, Fiber 4, Sugar 3.5, Protein 11.6
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- Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
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