THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
- Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
- For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
- Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
- Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
MOM'S CAESAR SALAD
My Mom's incredible recipe. Don't miss the Gruyere cheese, it adds a great taste to the salad as does the Garlic and Tabasco. Goes great with "Mom's Garlic Bread"!
Provided by Sean 72
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly beat Egg Yolks with Salt.
- Add reamining dressing ingredients and shake well in a tightly closed container.
- Let sit in the fridge for at least an hour for flavors to mingle.
- Toss into ripped Romaine (Romaine to be washed and well dried) and until all lettuce id lightly coated.
- Sprinkle with Parmesan, Gruyere and Croutons.
- Light toss and serve!
Nutrition Facts : Calories 504, Fat 44.9, SaturatedFat 9, Cholesterol 112, Sodium 799.6, Carbohydrate 18, Fiber 7.1, Sugar 4.4, Protein 11.4
MOM'S CAESAR SALAD
I believe this recipe came from The Lord Fox - a restaurant in Ann Arbor, Michigan. I call it "Mom's Caesar Salad", because it's been a staple in Mom's house for years, and for good reason. I like that this dressing provides a light coating on the greens and the dash of Tabasco kicks things up a bit. Quality ingredients, such as fresh garlic, olive oil, and Parmesano-Reggiano make this recipe especially great. Try adding grilled chicken and make it a meal!
Provided by dmcpherr
Categories Lactose Free
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together first 5 ingredients (garlic - hot sauce).
- Add olive oil, continuing to whisk, incorporating gradually.
- Season with salt and pepper to taste.
- Lightly toss dressing with one head torn romaine lettuce.
- Sprinkle with grated parmesan.
Nutrition Facts : Calories 261, Fat 22.7, SaturatedFat 5, Cholesterol 13, Sodium 429.4, Carbohydrate 7.8, Fiber 4.5, Sugar 2.5, Protein 8.9
MOM'S CAESAR SALAD DRESSING
Make and share this Mom's Caesar Salad Dressing recipe from Food.com.
Provided by Mom2Eight
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make paste of:.
- 3/4 t. lemon pepper.
- 2 t. salt.
- 2 cloves garlic - crushed.
- 2 eggs.
- Gently whisk into:.
- 4 T. oil.
- 2 T. vinegar.
Nutrition Facts : Calories 160.6, Fat 16.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 1198.1, Carbohydrate 0.7, Sugar 0.2, Protein 3.2
PERFECT CAESAR SALAD
The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield
Provided by Emma Freud
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
- In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.
Nutrition Facts : Calories 820 calories, Fat 68 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3.1 milligram of sodium
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