BLT COD CAESAR SALAD
Who says salads have to be bland and boring? Our Caesar salad packs a punch with crispy Alaskan cod, crunchy bacon, juicy cherry tomatoes, nutty Parmesan cheese, and a creamy Caesar dressing drizzled over leafy greens. Whether for lunch or dinner, this savory salad will add a zingy pep to your day.
Provided by aquastar
Categories Healthy, Kid-friendly, Quick and Simple, Salads
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Bake cod according to package directions. When cod is finished baking, toss the salad mix, cherry tomatoes and Caesar dressing in a large bowl. Divide salad among 3 dinner plates and top with cod, bacon and shredded Parmesan cheese. Serve immediately and enjoy.
CHARRED STEAK BLT CAESAR SALAD
A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
- Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
- Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
- Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
- Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
- Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
- Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.
BLT CAESAR
Steps:
- The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish.
- For the prosciutto rim: Preheat the oven to 350 degrees F.
- On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
- Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns.
- For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use.
- For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.
BLT WITH CAESAR MAYO
I love Caesar Salads, and I love BLT's combining 2 of my favorites togethers is a given! YUMMY, YUMMY, YUMMY!!! from Sunset Magazine 6/2009
Provided by kittycatmom
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels.
- Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl.
- Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.
Nutrition Facts : Calories 845.1, Fat 46.2, SaturatedFat 11.7, Cholesterol 52.5, Sodium 2053.9, Carbohydrate 87.3, Fiber 5.8, Sugar 7.3, Protein 21.2
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