Warm Caesar Salad Food

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

CAESAR SALAD

Steps:

• Preheat oven to 400 degrees F.
• Get a freezer bag, put in the potatoes unpeeled but diced, about 1/2-inch square, maybe slightly smaller sometimes, throw chopped garlic after them and then add 2 tablespoons olive oil. (When I'm in a hurry, I forget the garlic and use garlic-infused oil instead.) I shake the bag about so that the oil disperses and covers all the cubes of potato. Empty them onto a baking pan, and then roast them for 45 minutes to 1 hour in the preheated oven. When they're glistening brown, I lay them on some paper towels and sprinkle with coarse sea salt. You don't want them to go on the salad when searingly hot, so cool on some paper towels for about 10 minutes.
• Put some water on for the eggs, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute. Remove and set aside.
• Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly. Sprinkle over the salt and several grinds of pepper and toss again. Shake over about 6 drops of Worcestershire sauce, drizzle over the lemon juice, break in the eggs, and toss to blend. Correct the seasoning. Toss with the cheese and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt.

GRILLED CAESAR SALAD

Steps:

• Preheat grill to medium heat.
• In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
• Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
• Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

WARM DECONSTRUCTED CAESAR SALAD

Steps:

• Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
• Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
• Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS

Steps:

• In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
• In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

WARM POTATO SALAD WITH CAESAR DRESSING

Steps:

• Cook the potatoes in boiling salted water until tender. Meanwhile, pound the garlic and anchovy fillets to form a paste. Mix with the mayonnaise, olive oil, lemon juice and Parmesan. Season with salt and pepper.
• Toss the dressing through the potatoes with the spring onions while still warm.

WARM CHICKEN CAESAR WRAPS

Steps:

• In a large nonstick skillet cook chicken tenderloins until lightly browned.
• Leave chicken in skillet and add water, bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 minutes or until liquid is absorbed.
• Stir in salad dressing.
• Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
• Fold in sides of tortilla and roll up.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

WARM CAESAR SALAD

Steps:

• Chop romaine lettuce and place in a large bowl, set aside.
• Heat olive oil in flying pan. Meanwhile dice chicken breasts into bite size pieces. Season chicken with salt, pepper, and garlic powder to taste. Sautee chicken till it's no longer pink inside and the juices run clear.
• Add Caesar dressing and lemon juice to pan with chicken. Cook 5 min longer until dressing is heated. Pour mixture over romaine lettuce. Add croutons. Toss to coat. Transfer to plates and sprinkle with parmesan cheese. Enjoy.