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
TREVISO CAESAR SALAD
Rather than using the traditional romaine in this Caesar salad, try spear-shaped and slightly bitter treviso, a close relative of radicchio.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the sourdough pieces, olive oil, thyme, and salt and toss. Spread the croutons on a baking sheet and bake until golden, about 10 minutes, shaking the pan once or twice.
- Meanwhile whisk the garlic, lemon juice, vinegar, mustard, and anchovies in the bottom of a large bowl. Gradually whisk in the olive oil. Season to taste with salt and pepper. Add the greens and toss to coat. Add the croutons and toss. Sprinkle with the cheese and serve.
CAESAR SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
- Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
EASY CAESAR SALAD
Fans of Caesar salad will find the dressing used in this tasty version one of the best. My sister, Jan, developed this Caesar salad recipe and was nice enough to share her secret with me.-Dianne Nash, Kaslo, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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