Clearwater City Caesar Salad Recipes

MAMA MIA'S CAESAR SALAD

Steps:

• MAKING THE SALAD: Cut the head of Romaine lettuce lengthwise and then crosswise into 2-inch pieces. Wash and dry the lettuce thoroughly and place in a large bowl. Chill in the refrigerator while preparing the other ingredients.
• Immediately before serving, add about a 1/2 cup of the dressing to the lettuce. Toss until all the leaves are covered. Taste and add more dressing, if desired. Add the garlic-flavored croutons and toss again.
• Evenly divide the salad between 4 plates and sprinkle with the Parmesan cheese and top with 1 or 2 anchovy fillets, if desired.
• MAKING THE GARLIC-FLAVORED CROUTONS: Heat the oven to 350 degrees. Spread the bread cubes in a single file on a rimmed baking sheet. Bake until dry and barely golden, 10 to 12 minutes. Remove from oven and allow to cool slightly.
• Combine the olive oil, parsley and garlic in a small bowl. Sprinkle the salt over the bread and drizzle it with the olive oil mixture. Toss well to coat and return the pan to the oven. (You MUST bake the croutons twice! The first baking dries the bread and gives a little color. The second baking gets them crispy and golden. If you toss the bread cubes with the oil mixture and only bake once, the garlic will burn before the the bread gets crispy and golden). Bake until golden brown, about 10 minutes. Remove from the oven and cool. Store in an airtight container for up to 2 weeks, or freeze for 6 months (be sure to defrost before using). Makes about 10 cups.
• MAKING THE CAESAR DRESSING: In the bowl of a food processor, add the garlic, anchovies, salt, lemon juice, Worcestershire sauce, and mustard powder. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients). Pulse to combine. Add the egg yolks and pulse until blended and thickened.
• With the motor running, very slowly drizzle the oils through the feed tube until they are fully incorporated and the dressing is thick and emulsified. (Of course, you can always use an immersion blender or whisk the dressing by hand.).
• Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper. Makes about 2 1/2 cups.

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.

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.

HOTEL CAESAR'S CAESAR SALAD

Steps:

• Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
• Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.

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.

CLASSIC TASTY CAESAR SALAD

Steps:

• Rub the inside of a salad bowl with garlic clove and discard clove.
• Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
• Coat lettuce with dressing.
• Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
• Toss and serve.
• To make croutons: Butter both sides of bread and sprinkle with garlic powder.
• Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
• To make coddled egg: Place cold egg in warm water.
• Cover with boiling water for 30 seconds
• Immerse in ice water to stop cooking process.

CLASSIC CAESAR SALAD

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.

THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD

Steps:

• Prepare dressing first.
• In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
• Process all until smooth.
• With motor running, pour oils in a slow, steady stream into egg mixture.
• When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
• Process until smooth.
• Prepare salad next.
• Spin or pat lettuce dry.
• Place in large salad bowl.
• Add dressing; toss lightly.
• Add beans and corn; toss again.
• Divide mixture among 4 chilled plates.
• Sprinkle with pumpkin seeds and cheese.
• Garnish with tortilla chips.