Best 6 Caesar Salad Iii Recipes
Within the culinary world, few dishes have achieved the iconic status of Caesar salad. Originating from Tijuana, Mexico, this timeless classic has captivated taste buds for nearly a century. The perfect balance between creamy, tangy, and savory, with a symphony of textures and flavors, has earned Caesar salad its place as a beloved staple on menus worldwide. This article will guide you through selecting the freshest ingredients, creating the ultimate dressing, and assembling a Caesar salad that will leave your palate dancing with joy.
Here are our top 6 tried and tested recipes!
CAESAR SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
- Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
- Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
- Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.
CAESAR SALAD III
A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs.
Provided by Alison
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
- Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
Nutrition Facts : Calories 89 calories, Carbohydrate 4.4 g, Cholesterol 10.8 mg, Fat 5.1 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1 g, Sodium 486.2 mg, Sugar 1.3 g
CLASSIC CAESAR SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
- Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
- Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
EASY CAESAR SALAD FOR A CROWD
Everyone loves Caesar salad! Here's one big enough to serve the whole gang!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg
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
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Make your own dressing. It's easy to do and tastes much better than store-bought dressing.
- Don't overcrowd the salad. You want each ingredient to have a chance to shine.
- Serve the salad immediately. Caesar salad is best when it's fresh.
Conclusion:
Caesar salad is a classic dish that is enjoyed by people all over the world. It's a simple salad to make, but it's packed with flavor. With its creamy dressing, crunchy croutons, and salty Parmesan cheese, Caesar salad is a surefire hit. Whether you're making it for a special occasion or just a weeknight dinner, Caesar salad is a dish that everyone will love.
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