Cilantro Caesar Salad Recipes

CILANTRO CAESAR SALAD

Steps:

• In a blender or food processor blend Caesar Dressing, rinsed cilantro (stems and all!), chili sauce and the lime juice. Blend for 2 minutes or until completely blended and green. If you can, let it sit in the refrigerator for a couple hours or more so the flavors come out.
• Chop the romaine into bite-size pieces and put into a large bowl. Throw in thawed corn, red onion and rinsed beans. Crunch up the chips so they are in smaller pieces, but don't add the chips to the salad until you are right about to serve it.
• Once you are about to serve it add the dressing and the chips and toss together.

CAESAR SALAD

Steps:

• In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
• Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.
• In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
• Will keep for several days stored in the refrigerator in an airtight container.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

Steps:

• Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.