CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
CAESAR SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
- Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
- Preheat oven to 375 degrees F.
- Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
- Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
CLASSIC RESTAURANT CAESAR SALAD
I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.
Provided by sarahcrites
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
- Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g
SIMPLE MOCK CAESAR SALAD
"I first tried this simple salad at a dinner party," recalls Carol Bland, Banning, California. "The hostess wouldn't part with her secret recipe, so I experimented until I perfected the thick Parmesan-and-garlic dressing myself."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the vinegar, cheese and garlic powder; cover and process until combined. While processing, gradually add oil in a steady stream. , Place romaine in a salad bowl; drizzle with dressing and toss to coat.
Nutrition Facts : Calories 108 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 89mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MOCK CAESAR SALAD
This lightened-up version of the classic is a tasty complement to the main dish that the whole family will enjoy.-Sue Yaeger, Boone, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the first seven ingredients. In a salad bowl, combine the romaine, croutons and cheese. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 299mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MOCK CAESAR SALAD
This has a wonderful flavor the endive and lettuce with the garlic a bit of punch. Tomatoes add the finishing touch of color.
Provided by Braunda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix garlic, soy sauce and lemon juice in a large salad bowl and whisk together.
- Add endive and romaine.
- Toss to coat.
- Top with cheese and pepper and tomatoes.
CAESAR SALAD DRESSING
Provided by Food Network
Time 10m
Yield 1¼ c (300 ml)
Number Of Ingredients 9
Steps:
- 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 4.
- 4. Blend for 20 seconds. Refrigerate in airtight container for three to four days.
EASY-PEASY CAESAR SALAD LUNCH
Great meal for school lunches, even for picky eaters.
Provided by Paige
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container.
- Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 9 g, Cholesterol 33.6 mg, Fat 28.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 5.9 g, Sodium 942.4 mg, Sugar 2.5 g
TANGY CAESAR SALAD DRESSING
Make and share this Tangy Caesar Salad Dressing recipe from Food.com.
Provided by HeatherN
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mash garlic and salt together for dressing. Place in bowl.
- Add Parmesan, lemon juice, mayonnaise, anchovy paste, Dijon, Worcestershire sauce and Tabasco. Stir until blended.
- Whisk in oil in a slow, steady stream to form an emulsion. Season with salt and pepper, chill.
- Toss with romaine lettuce and top with extra Parmesan cheese.
MOCK CAESAR SALAD DRESSING
Make and share this Mock Caesar Salad Dressing recipe from Food.com.
Provided by Chef-Girl-R-D
Categories Salad Dressings
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In food processor or blender, combine garlic, salt, lemon juice, Worcestershire, sour cream.
- Add olive oil in a stream.
- Pour over torn Romaine lettuce right before serving.
- Sprinkle with Parmesan and toss in croutons, if desired.
MOCK CAESAR SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces. Wash and dry the greens thoroughly. You should have 9 to 10 cups.
- Heat the canola oil in a skillet. When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides. Remove them from the skillet and set them aside in a small bowl.
- Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad. At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates. Sprinkle with the croutons, and serve.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 488 milligrams, Sugar 1 gram, TransFat 0 grams
QUICK CAESAR SALAD
This classic recipe can't be beat! When Mom's cooking, our whole family looks forward to this refreshing salad that's tossed with a tangy homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.
Nutrition Facts :
QUICK MOCK CAESAR SALAD
This salad has the flavor of an authentic Caesar salad but without the fuss. You can keep the dressing on hand to quickly and deliciously top a variety of greens and vegetables.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In small bowl, whisk the first five ingredients. In a large bowl, add lettuce. Pour dressing over salad; toss to coat. Sprinkle with croutons and shredded cheese.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 150mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC & DELICIOUS CAESAR SALAD
Make and share this Classic & Delicious Caesar Salad recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 552.3, Fat 49.5, SaturatedFat 9.3, Cholesterol 106.5, Sodium 621.1, Carbohydrate 18.8, Fiber 7.2, Sugar 4.6, Protein 12.2
MOCK CAESAR SALAD
'I first tried this simple salad at a dinner party,' recalls Carol Bland, Banning, California. 'The hostess wouldn't part with her secret recipe, so I experimented until I perfected the thick Parmesan-and-garlic dressing myself.'
Provided by Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine the vinegar, cheese and garlic powder; cover and process until combined. While processing, gradually add oil in a steady stream. Place romaine in a salad bowl; drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 2.7 g, Cholesterol 5.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 0.9 g
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