Caesar Romaine Slaw Recipes

EASY CAESAR COLESLAW

Steps:

• In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add salad dressing; toss to coat. Chill until serving. Sprinkle with green onion.

CAESAR COLESLAW

Steps:

• In a large bowl, combine cabbage and green onions. In a small bowl, whisk the mayonnaise, lemon juice, garlic, salt and pepper. Stir in anchovies if desired. Pour over cabbage mixture; toss to coat. Chill until serving. Just before serving, toss with cheese.,

GRILLED ROMAINE CAESAR SALAD

Steps:

• For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
• For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
• For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

ROMAINE CAESAR SALAD

Steps:

• Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

CAESAR SALAD WITH BABY ROMAINE

Steps:

• Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
• Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

ROMAINE SALAD WITH CAESAR DRESSING

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
• Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.