HAIL CAESAR SALAD
Provided by Alton Brown
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
- Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
- In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
HAIL CAESAR SALAD
Scrumptious marinated grilled chicken salad with creamy dressing and multigrain croutons. The ingredients for the chicken marinade are also used in the dressing, with the exception of fresh dill. So, while list looks long, the ingredients are repeated (if you have to buy them, might as well use them, right?).Per serving: 376 calories, 17 g total fat (5 g saturated fat), 41 g protein, 13 g carbohydrate, 2 g fibre, 144 mg cholesterol, 551 mg sodium.
Provided by Food Network Canada
Categories appetizer,chicken,Healthy,Low-Fat,salad,side,vegetables
Time 30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
- Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
- Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
- To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan. Enjoy!
HAIL CAESAR!!
Make and share this Hail Caesar!! recipe from Food.com.
Provided by CountryLady
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place celery salt in a small bowl or saucer.
- Wet the rim of a glass with a lemon slice& rub in the celery salt.
- Mix lemon juice, Tabasco and Worcestershire in the glass.
- Season to taste with salt& pepper.
- Add vodka, ice cubes and Clamato; stir well.
- Serve with a stick of celery.
Nutrition Facts : Calories 228, Fat 0.4, Sodium 656.3, Carbohydrate 20.5, Fiber 1.4, Sugar 6.6, Protein 1.3
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
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