California Caesar Salad Recipes

CAESAR SALAD

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CALIFORNIA CAESAR SALAD

Steps:

• Preheat oven to 425 degrees F.
• For the dressing:
• In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
• For the salad:
• Combine all the salad ingredients and toss with dressing until evenly coated.
• For the croutons:
• Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
• Serve salad with croutons on top.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
• To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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.

CALIFORNIA CAESAR SALAD WITH EGGS

Steps:

• In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
• With the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
• Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
• Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
• Sprinkle with grated mozzeralla cheese on top if desired.
• Delicious!