Fruited Caesar Salad Food

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:

• Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
• Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

FRUITED CAESAR SALAD

Steps:

• For croutons, combine 2 tablespoons oil, one garlic clove and 1/8 teaspoon salt in a bowl; let stand for 1 hour. Strain oil and discard garlic. Toss bread cubes the oil; place on a baking sheet. Bake at 400° for 6-7 minutes or until golden brown, stirring occasionally. Cool., In a small bowl, combine the lemon juice, mustard, Worcestershire sauce, pepper and remaining oil and salt. Mince remaining garlic; stir into dressing. , Place romaine in a salad bowl; drizzle with dressing. Add the croutons, Parmesan cheese and apple; toss to coat.

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.

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.

CAESAR SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
• Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
• Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
• Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.

CAESAR SALAD

Steps:

• Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.
• In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.

CAESAR SALAD SUPREME

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.

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).