CLASSIC RESTAURANT CAESAR SALAD
I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.
Provided by sarahcrites
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
- Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g
COLORFUL MIXED SALAD
Dried cranberries and mandarin oranges add sweetness to this green salad sent in by Sandra Lashua of Henderson, Nevada. It's loaded with other goodies, then tossed with a pleasant orange dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the orange juice, vinegar, oil and sugar; shake well. Cover and refrigerate for 1 hour. Just before serving, combine the remaining ingredients in a large serving bowl. Drizzle with dressing and toss gently.
Nutrition Facts : Calories 283 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 4g fiber), Protein 6g protein.
COLORFUL CAESAR SALAD
We guarantee you'll enjoy our take on this classic salad. The dressing can be prepared up to 3 days in advance. &mash;Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.) , In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream., Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days.
Nutrition Facts : Calories 215 calories, Fat 18g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC CAESAR SALAD RECIPE BY TASTY
Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.
Provided by Betsy Carter
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
- Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
- Make the croutons: Preheat the oven to 400°F (200°C).
- In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
- Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams
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