Lemon Garlic Caesar Salad Food

LEMON GARLIC CAESAR SALAD

Steps:

• For dressing, place the first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream., In a large salad bowl, combine the romaine, onion, croutons and Parmesan cheese. Pour dressing over salad; toss to coat.

LEMON CAESAR SALAD

Steps:

• 1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
• 2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

CAESAR SALAD

Steps:

• Spray a cooking sheet or some layered aluminum foil with cooking spray. Place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. Sprinkle lightly with black pepper, and place in a 375°F oven. Check every few minutes, and remove when crispy.
• Peel outer leaves off lettuce and discard. Slice remaining lettuce (as a bunch) in half-inch strips. Rinse in cold water.
• Peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. Take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. Microwave the lemon for thirty seconds, and then slap it around a little. Cut open CAREFULLY, squeeze out juice into bowl. Pulp is okay, but pick out the seeds with a spoon.
• Combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well).
• Once the mix is good and pureed, SLOWLY drizzle in the olive oil as the blender continues to run, adding a few drops at a time. The mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). Add an additional egg white or a 1/4 cup of eggbeaters if the dressing is too thin.
• Adjust taste with additional garlic, lemon juice, pepper, and Worcestershire sauce as desired. (Adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy).
• Pour mixture in salad bowl, and chill in refrigerator until ready to serve.
• Add lettuce and croutons to salad bowl, toss. Garnish with Parmesan cheese and black pepper.

LEMON CAESAR SALAD

Steps:

• In medium bowl using wire whisk, blend all dressing ingredients except sour cream and oil.
• Gradually add oil, whisking constantly until smooth.
• Add sour cream, whisking until smooth.
• In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad, toss to combine.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

LEMONY CAESAR SALAD DRESSING

Steps:

• Combine all ingredients in blender.
• Cover and process until creamy.
• Serve over torn lettuce with Parmesan cheese and croutons.

LEMON-CAPER DRESSING

Steps:

• On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
• Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).