CAESAR SALAD I
A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.
Provided by Cathy Hofmann
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h25m
Yield 5
Number Of Ingredients 13
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!
Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g
EASY CAESAR SALAD
Fans of Caesar salad will find the dressing used in this tasty version one of the best. My sister, Jan, developed this Caesar salad recipe and was nice enough to share her secret with me.-Dianne Nash, Kaslo, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TRADITIONAL CAESAR SALAD
Nothing beats the original, and this is it. It takes a while to prepare, but it's sooooo worth it! Add cooked chicken breast, shrimp, or beef to make a full meal. Don't forget to pass extra anchovies!
Provided by Terri F.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
- When butter is melted, remove from heat and let sit for 10 minutes.
- Remove garlic, toss bread cubes with butter mixture.
- Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
- Set aside.
- In large wooden salad bowl, run garlic clove around the inside of the bowl.
- Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
- Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
- Mash anchovy fillets in small bowl until they form a paste.
- Add anchovy paste to garlic mixture and whisk well.
- Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
- Add coddled eggs and whisk until blended.
- Add romaine pieces and croutons, and toss until coated with dressing.
- Sprinkle on Parmesan cheese and toss lightly.
- Serve immediately.
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
ARIZONA CEASAR SALAD
Categories Leafy Green Herb No-Cook
Yield 6, or more if served buffet style at a barbecue as
Number Of Ingredients 15
Steps:
- Puree first 9 ingredients in processor until smooth. Gradually add the olive oil and process until blended. Season to taste with salt and pepper. (can be prepared one day ahead) Cover and refrigerate. If preparing salad a few hours ahead, to keep in fridge, combine lettuce and all remaining ingredients except avocado. Pit, peel and dice avocado to add just prior to tossing with dressing and serving. YUM!!!
HOTEL CAESAR'S CAESAR SALAD
From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.
Provided by DonnaColorado Johns
Categories < 30 Mins
Time 25m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
- Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.
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