Ceasar Salad Lgs Steakhouse Recipe 445 Recipes

CEASAR SALAD. LG'S STEAKHOUSE RECIPE - (4.3/5)

Steps:

• Place anchovies and fresh garlic in wooden salad bowl Crush into fine paste with two dinner forks. Add dijon mustard and worcestershire sauce to paste and stir. Add egg yolk and continue to stir. Slowly add oil while stirring. Add lemon juice, red wine, and half of cheese. Stir. Place lettuce in dressing mixture and toss, making sure all lettuce is coated. Add croutons and remaining cheese. Toss lightly and serve on cold plates. Sprinkle with ground pepper.

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.

GRILLED STEAK CAESAR SALAD

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
• In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.