CAESAR SALAD SUPREME
A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.
Provided by Karen Weir
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 16.3 g, Cholesterol 17.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 549.1 mg, Sugar 2.2 g
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
CAESAR SALAD SUPREME
My family thinks this is the best Caesar Salad they have ever eaten. I've served it many times at various functions and have been asked for the recipe more times than I can say.
Provided by Garnet
Categories Weeknight
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce by washing and drying thoroughly.
- Tear lettuce into bite size pieces, place in a plastic bag and refrigerate for several hours.
- Mix olive oil, garlic powder, salt, pepper, dry mustard, Worcestershire sauce and anchovies in a jar, shake vigorously and refrigerate.
- Shake often while refrigerating.
- Just before serving, put the lettuce and croutons in a large bowl, shake the dressing and pour over the lettuce, sprinkle with parmesan cheese and toss until all leaves are coated.
- Make a well in the center of the lettuce.
- Place the egg yolks in the well and top with the lemon juice.
- Toss, toss, toss and toss some more.
- Add more parmesan if desired (I like lots).
- One secret to a good Caesar Salad is in the tossing.
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
CAESAR SALAD TOP SUPREME
Whether it's at home or in restaurants, We are always spoiled by good, fresh, Caesar dressing. This recipe sounded too good to be true, so curiosity got the better of me and I dared to try it. P.S.The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.
Provided by CHEF GRPA
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
- 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
- My Note: I scaled this down to 2 servings and, so as not to waste the better part of a can of anchovies, used a little dab of anchovy paste instead. Outside of the dressing being a little thicker than I liked, which I simply thinned with a little half and half, it was just wonderfully creamy, flavorful and a fine substitute for the "real" thing. I, however, followed it to a T - right down to the real anchovies and not anchovy paste. IT WAS EXCELLENT. I've been using an "authentic" caeser recipe for awhile, and this is much, much better (and easier to make). This is in my list of keepers and will replace any caeser dressing I make in the future. UPDATE: I put everything in a blender after chopping the garlic and anchovies. I've made it a second (and now a third) time and a small food processor actually works better than the blender. The ingredients were a little thick and wouldn't blend, so I added a very little bit of milk on the suggestion of my D/W and a little bit of red wine vinegar. Additionally, I added a couple drops of tabasco. After that, everything blended perfectly. I also used some grated parmesan in the dressing and then added some shredded parmesan after I mixed it with the lettuce. Finally, I also added some extra lemon juice at the end- over the top of the salad. I found that the dressing is better after it sits for a while (!) so the flavors can meld (before you add the lettuce), as is usually the case with homemade salad dressings. This was fairly garlicky, but I love garlic and usually add extra to recipes - I didn't add any extra garlic and I really liked this- perfect for me, but would be okay with more garlic as well. Finally, I definitely would keep in the anchovies- If you chop them fine (and I even chopped them before I put them in the blender) you don't even know they're there, it's not fishy, but it does add to the caesar dressing. Also, I found that all of the oil was needed in the blender for it to blend, but in the future, I will add the other ingredients (milk, red wine vinegar) to get it to blend and then slowly dri. A sliced roma tomato fanned on the edge of each plate is our favorite addition for both color and taste, but this is such an amazingly good recipe that the possibilities are endless. Grilled shrimp? Crab? Avocado? D/W, you are a certified Caesar genius.
Nutrition Facts : Calories 337.7, Fat 22, SaturatedFat 3.9, Cholesterol 14.9, Sodium 591.8, Carbohydrate 29.6, Fiber 3.8, Sugar 6.3, Protein 7.5
CAESAR SALAD SUPREME
I got this recipe from another recipe site. We love Caesar Salads at restaurants and this is a very easy and delicious one to make at home! I altered a few things such as adding fresh grated parmesan at the end to suit our tastes. I also used light mayo and cut down on the olive oil to cut the fat content a little. The result is a very decent Caesar Salad! I like to serve this salad with a good steak or lasagna.
Provided by Little Bee
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mince 3 cloves of garlic, and put in food processor with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
- Season to taste with with fresh cracked black pepper.
- Place in a food processor and pulse a few times until ingredients areblended.
- Do not overprocess!
- Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat.
- Cut the remaining 3 cloves of garlic into quarters, and add to hot oil.
- Cook and stir until golden but be careful not to burn!
- Remove garlic from pan.
- Add bread cubes to the hot oil.
- Cook, turning frequently, until lightly browned.
- Put bread cubes on a cookie sheet and place in a 250 degree oven for 5-10 minutes.
- Be careful not to overtoast the croutons.
- Place lettuce in a large bowl.
- Toss with dressing, freshly grated parmesan cheese and croutons.
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