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.
VINCENT PRICE CAESAR SALAD
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Posted by request. Times do not include overnight chilling, but do include chilling for the lettuce.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
- About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
- When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
- Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
- Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
- Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
- Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
- Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
- Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
- Great with garlic bread!
CAESAR SALAD
For a hearty salad, make Food Network Kitchen's Caesar Salad Dressing recipe, then pair it with homemade croutons and crunchy romaine lettuce.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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;
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
VINCENT PRICE WELLINGTON SALAD
Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.
Provided by Julesong
Categories Oranges
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the lamb of fat and cut into 1/2 inch cubes.
- In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
- Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
- Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
- In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
- Add the dressing to the lamb mixture, stir well to coat.
- Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
- Garnish salad with the reserved orange sections and serve.
Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 9.8, Cholesterol 60.8, Sodium 218.1, Carbohydrate 27.8, Fiber 6.7, Sugar 18.5, Protein 19.4
VINCENT PRICE FRIDAY CHICKEN
Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, published in 1965 - an excellent cookbook! Mr. Price says that the recipe got its name because it was usually made on Friday (their cooking and baking day) and then was eaten cold over the weekend.
Provided by Julesong
Categories Whole Chicken
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
- Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
- Cut the crusts from the bread; discard crusts (or reserve for some other dish).
- Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
- To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
- Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
- Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
- Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Roast at 375° for 45 minutes, basting frequently with the pan juices.
- Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
- Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
- Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
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