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.
ANTHONY'S CAESAR SALAD
Enjoy a classic Caesar salad from Houston's well known Anthony's.
Provided by Stephanie Manley
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Dry and chill lettuce in refrigerator. In large wooden bowl, mash garlic with mustard, Worcestershire, lemon juice, anchovies, and vinegar until smooth. Pour in oil while whisking and mix until smooth. Mix in cheese. Add lettuce croutons. Toss well and serve on chilled salad plates. Offer freshly ground white pepper on top.
Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 101 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CAT'S CAESAR SALAD
I was inspired to buy a Caesar salad bowl and set and to prepare Caesar salad after watching Tyler Florence prepare one on his show. After going to FoodNetwork and reading the review of the recipe however, I found that people complained of the acidity of the dressing and taste. So I took elements of multiple recipes, made my own and adjusted seasonings. It's a favorite in my household and I hope you enjoy it!
Provided by Cat from Charlotte
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- (This first step can be done ahead of time if you wish to prepare this tableside.) Rub the inside of a large wooden Caesar salad bowl with the cut side of the garlic clove. Remove the garlic clove to a cutting board and mash with a pinch of salt and a little olive oil until it becomes a rough paste.
- In a large wooden Caesar salad bowl (or mixing bowl), add garlic paste, anchovy fillets, egg yolk, Dijon mustard, lemon juice, water and olive oil. Whisk all ingredients together quickly until the dressing blends and thickens with a slightly glossy color.
- Whisk in the grated parmesan cheese. Add salt and pepper to taste. If preparing ahead, refrigerate dressing until ready to use. Refrigerated dressing may harden up. If this happens, microwave it for 5 seconds and shake well before using.
- To assemble the salad, make sure romaine lettuce is roughly torn medium pieces and thoroughly dry. (Wet lettuce will make salad dressing runny.) Add lettuce to the wooden salad bowl and pour dressing over salad. Add dressing, a half at a time, tossing to coat the leaves. Don't add so much dressing that the salad is runny. All leaves should be just coated. Toss salad well. (If you're preparing tableside, add lettuce to dressing you've just made in the bowl. Be sure to have plenty of lettuce for your dressing!).
- Add croutons and shaved parmesan and toss salad to complete. Optionally, croutons and parmesan shavings may be added to each bowl individually after serving.
- NOTE: Using raw eggs carries with it a health risk. I like to use fresh, high quality eggs. If you're concerned, you can also coddle the egg.
Nutrition Facts : Calories 385.5, Fat 32.8, SaturatedFat 6, Cholesterol 56.6, Sodium 340, Carbohydrate 17.3, Fiber 7, Sugar 4, Protein 9.4
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
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