CAESAR SALAD I
A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.
Provided by Cathy Hofmann
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h25m
Yield 5
Number Of Ingredients 13
Steps:
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g
HAIL CAESAR SALAD 2.0
Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 20m
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
- Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
- Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
- Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
- Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
- Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.
HAIL CAESAR SALAD
Scrumptious marinated grilled chicken salad with creamy dressing and multigrain croutons. The ingredients for the chicken marinade are also used in the dressing, with the exception of fresh dill. So, while list looks long, the ingredients are repeated (if you have to buy them, might as well use them, right?).Per serving: 376 calories, 17 g total fat (5 g saturated fat), 41 g protein, 13 g carbohydrate, 2 g fibre, 144 mg cholesterol, 551 mg sodium.
Provided by Food Network Canada
Categories appetizer,chicken,Healthy,Low-Fat,salad,side,vegetables
Time 30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
- Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
- Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
- To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan. Enjoy!
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