Pumped Up Caesar Salad Food

CAESAR SALAD

Steps:

• In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.
• Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

PUMPED UP POTATO SALAD

Steps:

• Bring a large pot of water to a boil over high heat. Add a big pinch of salt and the pasta and cook according to the package directions until the pasta is tender. Drain the pasta, rinse with cold water and set aside.
• In a large bowl, mix together the honey mustard dressing, mayonnaise, sour cream and apple cider vinegar. Add the pasta, potatoes, carrots, celery, eggs and bell peppers. Mix until all the ingredients are well coated.
• Taste and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. When ready to serve, put into a serving bowl and garnish with the scallions.

THE BEST CAESAR SALAD

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.

CAESAR SALAD

Steps:

• In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
• Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.
• In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
• Will keep for several days stored in the refrigerator in an airtight container.

CAESAR SALAD WITH A KICK

Steps:

• In a food processor or blender, mix the garlic, anchovy paste, lemon juice, red wine vinegar, dijon, worcestershire and pepper.
• Add eggs and mix till well blended.
• Add the olive oil (gradually if you have one of those food processors that allow this) and mix until blended.
• Add the tabasco if you are brave and wish a more intense flavor (trust me it actually works well).
• Toss the salad with the dressing and Parmesan just before serving, and add whatever amount of croutons you wish.