Best 4 Caesars Palace Salad Recipes

Are you in the mood for a delicious and iconic salad that will transport you to the heart of Las Vegas? Look no further than Caesar salad, invented at Caesars Palace Hotel and Casino. This beloved dish has captivated taste buds worldwide with its combination of crisp romaine lettuce, creamy dressing, crunchy croutons, and salty Parmesan cheese. Get ready to embark on a culinary journey as we explore the best Caesar salad recipe that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAESAR SALAD

Caesar Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan

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.

COMMANDER'S SALAD

Commander's Salad image

This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
1 1/2 cups salad oil
1 egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon freshly cracked black peppercorns
1/4 cup white vinegar
3 tablespoons minced onions
2 hardboiled egg, peeled and coarsely chopped

Steps:

Tear greens into bite-sized pieces.
In a large salad bowl, combine the greens,bacon, cheese, and croutons.
Put 1/2 cup oil and the remaining dressing ingredients in a blender.
Cover and blend on low speed.
Remove cover and gradually blend in remaining oil.
To serve, pour 8 T. of dressing over salad and toss.
Divide onto individual plates and garnish each serving with the hard boiled egg.
Refrigerate any leftover salad dressing.

Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7

CLASSIC CAESAR SALAD RECIPE BY TASTY

Classic Caesar Salad Recipe by Tasty image

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

Ingredients

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

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

HOTEL CAESAR'S CAESAR SALAD

Hotel Caesar's Caesar Salad image

From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.

Provided by DonnaColorado Johns

Categories < 30 Mins

Time 25m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 garlic cloves
1/2 cup olive oil
1 romaine lettuce, chilled & torn
2 tablespoons wine vinegar
2 lemons, juice of
2 eggs, coddled
salt & pepper
Worcestershire sauce
8 tablespoons grated romano cheese or 8 tablespoons parmesan cheese
1 1/2 cups croutons

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.

Tips:

Use fresh, high-quality ingredients. The better the ingredients, the better the salad will taste.
Don't overdress the salad. A little bit of dressing goes a long way.
Add the dressing just before serving. This will help to prevent the salad from getting soggy.
Use a variety of textures and flavors. This will make the salad more interesting and enjoyable to eat.
Don't be afraid to experiment. There are many different ways to make a Caesar salad, so feel free to get creative and try new things.

Conclusion:

The Caesar salad is a classic dish that is enjoyed by people all over the world. It is a simple salad to make, but it can be dressed up or down to suit any occasion. Whether you are looking for a light lunch or a hearty dinner, the Caesar salad is a great option. With its creamy dressing, crunchy croutons, and salty Parmesan cheese, it is sure to please everyone at the table.