Unique Caesar Salad Food

CAESAR SALAD

Steps:

• For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
• For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
• Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

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.

THE BEST CAESAR SALAD RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
• Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
• While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
• To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

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.

CLASSIC CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

CLASSIC CAESAR SALAD

Steps:

• Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
• Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

PERFECT CAESAR SALAD

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.