Tangy Caesar Salad Food

CAESAR SALAD

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 I

Steps:

• Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
• In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
• Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
• Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
• To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

TANGY CAESAR SALAD

Steps:

• Place romaine in a large salad bowl. In a small bowl, whisk the salad dressing, lemon juice and pepper; drizzle over romaine and toss to coat. Top with croutons and cheese.

CAESAR SALAD

Steps:

• 1. The Dressing
• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• 2. The Croutons
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• 3. The Lettuce
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• 4. The Cheese
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• 5. The Assembly
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

SPICY BRUSSELS CAESAR SALAD

Steps:

• For the croutons: Heat the butter in a skillet over low heat. Add the garlic. When the butter just starts to bubble, add the bread cubes and toss to coat. Season with salt. Cook, tossing frequently, until the croutons are golden brown, about 10 minutes. Remove to a bowl, add the asiago and toss.
• For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again.
• Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons.

SPICY KALE CAESAR SALAD

Steps:

• Toss lettuce and kale with all remaining ingredients except chiles and cheese.
• Place on 2 plates.
• Top with chiles and cheese.

CAESAR SALAD WITH SPICY SHRIMP

Steps:

• Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
• Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
• In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
• To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

TANGY CAESAR SALAD DRESSING

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.

COOL CAESAR TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain.
• Rinse with cold water; drain again.
• Combine pasta, tomato halves and next 6 ingredients; toss well.
• Cover and chill thoroughly.
• Serve over shredded lettuce.