Doms Caesar Salad Food

CAESAR SALAD (THE ORIGINAL)

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).

CAESAR SALAD

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

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.

DOM'S CAESAR SALAD

Steps:

• Wash lettuce and tear into large pieces.
• Rub garlic halves around the inside of a large wooden salad bowl, and discard garlic.
• In bowl, combine lemon juice, oil, mustard and pepper.
• Add egg yolk and mix well.
• Add lettuce, croutons and Parmesan, and toss lightly.
• Top with additional Parmesan if desired.

CLASSIC TASTY CAESAR SALAD

Steps:

• Rub the inside of a salad bowl with garlic clove and discard clove.
• Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
• Coat lettuce with dressing.
• Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
• Toss and serve.
• To make croutons: Butter both sides of bread and sprinkle with garlic powder.
• Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
• To make coddled egg: Place cold egg in warm water.
• Cover with boiling water for 30 seconds
• Immerse in ice water to stop cooking process.

HAND HELD CAESAR SALAD

Steps:

• To make croutons: Cut off crust from French bread.
• Slice lengthwise into 1 cm thick slices.
• Rub slices on both sides with garlic clove and brush with olive oil.
• Cut slices into long strips and place on a baking sheet.
• Sprinkle lightly with salt.
• Bake at 300 degrees F for 15 minutes or until croutons are dry and crisp.
• Cool and place on a serving dish.
• Wash lettuce, removing any wilted or tough parts of leaves.
• Place whole leaves on a platter.
• Crumble pancetta or bacon into a small serving bowl.
• Place grated cheese in another small serving bowl.
• Pour dressing into a squeeze bottle (if using a homemade version).
• To serve the salad, hold one lettuce leaf in your hand.
• Layer lettuce with a crouton, crumbled pancetta, cheese and dressing.
• Wrap up sides of the lettuce leaf and eat!

CLASSIC & DELICIOUS CAESAR SALAD

Steps:

• Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
• Add oil in a stream, whisking, until it is emulsified.
• Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
• Serve immediately.

FINGER CAESAR SALADS

Steps:

• Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
• Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.)
• Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.

CLASSIC CAESAR SALAD

Steps:

• Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
• Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
• Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.