Almond Caesar Salad Recipes

ALMOND CAESAR SALAD

Steps:

• Toss 4 cups cubed Italian bread with 2 tablespoons each olive oil, sliced almonds and grated parmesan, the zest of 1/2 lemon, and salt and pepper. Spread on a baking sheet and bake at 425 degrees F, about 8 minutes. Meanwhile, puree 1/4 cup each olive oil, sliced almonds and grated parmesan, the juice of 1 lemon, 3 anchovies, 2 teaspoons dijon mustard and 1 garlic clove in a food processor; season with salt and pepper. Toss with red-leaf lettuce and the croutons.

MANDARIN ALMOND SALAD

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

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.

SALMON CAESAR SALAD

Steps:

• Rub salmon with garlic; place in a shallow bowl. Add teriyaki sauce; turn salmon to coat. Let stand 10 minutes., Preheat grill or broiler. Place salmon on an oiled grill rack over high heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until fish just begins to flake easily with a fork, 4-6 minutes per side., Toss salad mix with salad dressing; place on four plates. Top with salmon. Sprinkle with cheese and almonds.

VEGAN CAESAR SALAD DRESSING

Steps:

• In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste.
• *Whisk in the water, lemon juice, soy sauce, olive oil and white pepper.
• *I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency.
• Refrigerate until ready to serve. Adjust seasonings if necessary.