Clearwater City Caesar Salad Recipes

CITY CAESAR SALAD

Steps:

• Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
• Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
• Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
• In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
• Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.

OUR SPECIAL CAESAR SALAD

Steps:

• In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar.
• With motor running, slowly drizzle in the oils and blend till mixture is thick. Pour dressing in jar, seal and refrigerate.
• Cook bacon till crisp; cool and crumble.
• When ready to serve, place lettuce in salad bowl and toss with dressing. Sprinkle with Parmesan cheese, bacon bits and croutons.
• Serves 10
• I now use 1/3 cup Egg Beater or the like to replace the egg.
• Slowly add some of the dressing while tossing.
• Don't add it all in one shot.

JULIA CHILD'S CAESAR SALAD

Steps:

• Preparing the salad components:.
• Special equipment:.
• A large mixing bowl, a small frying pan.
• You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
• To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
• Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
• To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
• Mixing and serving the Caesar:.
• Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
• Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
• Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
• Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

CLEARWATER CITY CAESAR SALAD

Steps:

• Rub inside of bowl with bruised garlic clove - discard clove.
• Mix mustard, anchovies, garlic puree and lemon juice in bowl to make a thick paste.
• Using a whisk add egg yolks and Worcestershire sauce, mix well.
• Add vinegar, then slowly add oil while whisking constantly.
• Add half the Parmesan and whisk again.
• Tear lettuc leaves into smaller pieces and add to salad bowl containing dressing.
• Add salt and pepper as desired, tossing salad until evenly coated.
• Add croutons and crumbled bacon.
• Toss again then sprinkle remaining cheese and serve.

KITTENCAL'S FAMOUS CAESAR SALAD

Steps:

• In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
• Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
• Adjust seasonings to taste.
• Thin with buttermilk (or milk) for a thinner consistency if desired.
• Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
• Toss desired amount of dressing with Romaine lettuce and croutons.
• Sprinkle with more grated Parmesan cheese if desired.

CAESAR SALAD

Steps:

• Spray a cooking sheet or some layered aluminum foil with cooking spray. Place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. Sprinkle lightly with black pepper, and place in a 375°F oven. Check every few minutes, and remove when crispy.
• Peel outer leaves off lettuce and discard. Slice remaining lettuce (as a bunch) in half-inch strips. Rinse in cold water.
• Peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. Take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. Microwave the lemon for thirty seconds, and then slap it around a little. Cut open CAREFULLY, squeeze out juice into bowl. Pulp is okay, but pick out the seeds with a spoon.
• Combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well).
• Once the mix is good and pureed, SLOWLY drizzle in the olive oil as the blender continues to run, adding a few drops at a time. The mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). Add an additional egg white or a 1/4 cup of eggbeaters if the dressing is too thin.
• Adjust taste with additional garlic, lemon juice, pepper, and Worcestershire sauce as desired. (Adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy).
• Pour mixture in salad bowl, and chill in refrigerator until ready to serve.
• Add lettuce and croutons to salad bowl, toss. Garnish with Parmesan cheese and black pepper.

HELLMAN'S CAESAR SALAD

Steps:

• In a small bowl whisk together all dressing ingredients.
• Cover and chill until ready to serve.
• In a large bowl toss together with lettuce, croutons and bacon.
• Garnish with additional fresh grated parmesan cheese and fresh ground pepper.
• Notes: Dressing will keep for up to 1 week in the refrigerator. Makes 1 cup dressing.

ANTIPASTO CAESAR SALAD

Steps:

• Pour dressing into large salad bowl.
• Add romaine; toss until coated with dressing.
• Add pepperoni, olives and artichoke hearts.
• Sprinkle with croutons, cheese and pepper; toss.

CLEARWATER CITY CAESAR SALAD

Steps:

• rub inside of large bowl with garlic clove.
• place mustard, anchovies, garlic puree and lemon juice in a bowl, mix well to make a paste.
• add Worcestershire sauce and egg yolks, mix well with whisk.
• add vinegar and mix well.
• incorporate olive oil in thin streams while whisking constantly. add half of Parmesan cheese and mix again.
• add lettuce to salad bowl containing salad dressing, season with salt and pepper, toss to mix well.
• sprinkle with more lemon juice if desired.
• add croutons and bacon to salad and toss again.
• sprinkle with remaining cheese and serve.