Cats Caesar Salad Recipes

CAESAR SALAD

Steps:

• Place lettuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss to coat. , Squeeze lemon juice over lettuce. Sprinkle with pepper, cheese and croutons.

EASY CAESAR SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

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.

CAT'S CAESAR SALAD

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.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

CAESAR SALAD (THE ORIGINAL)

Steps:

• Remove tough outer leaves of the lettuce.
• Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
• To make croutons -.
• Preheat oven to 180°C.
• Cut baguette into thick slices.
• Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
• Place on a baking tray and bake until pale and gold and crisp.
• For the Dressing -.
• With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
• Coddled egg -.
• Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
• Arrange the crisp lettuce leaves in a bowl.
• Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
• Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).