Smoky Caesar Salad With Chile Croutons Food
CAESAR SALAD WITH CRUNCHY CROUTONS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the croutons:
- Heat the oven to 350 degrees F.
- Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
- Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.
KILLER CAESAR SALAD WITH OYSTER CROUTONS
Provided by Chuck Hughes
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
- For the salad: In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat.
- For the dressing: Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside.
- For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
- For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.
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TABLE-SIDE CAESAR SALAD WITH CHILI OIL CROUTONS
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Reviews 1Servings 4Cuisine AmericanCategory Salad
- Add the olive oil and crushed red pepper flakes to a small saucepan over medium-low heat, and simmer, stirring frequently, until the oil becomes fragrant, about 6 minutes. Remove from heat and let cool completely. Strain the oil into a small bowl, discarding the red pepper flakes.
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- In a large bowl, combine the olive oil, Parmesan cheese, parsley, garlic powder, oregano, salt, pepper, thyme.
- Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp, stirring once to ensure even toasting. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!
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- Preheat oven to 425°F. Toss together bread cubes, 1/4 cup olive oil, 3 smashed garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet until bread is evenly coated. Spread in a single layer.
- Bake in preheated oven, stirring occasionally, until golden brown, 12 to 16 minutes. Remove croutons from oven, and let cool completely, about 15 minutes.
- Meanwhile, combine canned trout (with liquid), about one-third of the Parmesan, egg yolk, lemon juice, capers, Dijon, Worcestershire sauce, remaining smashed garlic clove, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in a blender. Process until smooth, about 20 seconds. With blender running, add remaining 1/4 cup olive oil in a slow, steady stream, processing until smooth, about 20 seconds.
- Toss together dressing, romaine, radicchio, croutons, and one-third of the Parmesan in a large bowl until coated. Transfer to a serving platter, and top with remaining Parmesan.
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