Best 5 Classic Caesar Salad By Indy Recipe By Tasty Recipes

When it comes to classic and delicious salads, Caesar salad is a timeless favorite. Its combination of crisp romaine lettuce, savory dressing, and crunchy croutons has captured the hearts of food lovers for generations. In this article, we will guide you through the steps to create an exceptional Caesar salad inspired by the renowned chef Indy and popularized by Tasty. From selecting the freshest ingredients to mastering the art of making the perfect dressing, we will unveil the secrets to crafting a Caesar salad that will impress your taste buds and leave you craving for more.

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

CLASSIC CAESAR SALAD BY INDY RECIPE BY TASTY

Classic Caesar Salad by Indy Recipe by Tasty image

Here's what you need: olive oil, garlic, bread, lemon, anchovies, egg, chicken breast, parmesan cheese, salt and pepper, iceberg lettuce, paprika, butter

Provided by Indy Collado

Yield 2 servings

Number Of Ingredients 12

Ingredients

½ cup olive oil
4 cloves garlic, peeled, smashed, then minced
4 loaves bread, sliced into cubes
¼ cup lemon, freshly juiced
3 anchovies, smashed and minced
1 egg
½ lb chicken breast, butterflied and malleted
¼ cup parmesan cheese, grated
salt and pepper
½ lb iceberg lettuce, rinsed, patted dry
1 tablespoon paprika
¼ cup butter

Steps:

Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
Plate and serve.

Nutrition Facts : Calories 1207 calories, Carbohydrate 47 grams, Fat 89 grams, Fiber 5 grams, Protein 54 grams, Sugar 7 grams

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

CLASSIC TASTY CAESAR SALAD

Classic Tasty Caesar Salad image

Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.

Provided by alleycatb

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, cut into halves
8 anchovy fillets, cut up
1/3 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
fresh ground pepper
1 large head romaine lettuce
1 lemon
1/3 cup grated parmesan cheese
4 slices bread
butter
1/4 teaspoon garlic powder
1 egg

Steps:

Rub the inside of a salad bowl with garlic clove and discard clove.
Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
Coat lettuce with dressing.
Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
Toss and serve.
To make croutons: Butter both sides of bread and sprinkle with garlic powder.
Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
To make coddled egg: Place cold egg in warm water.
Cover with boiling water for 30 seconds
Immerse in ice water to stop cooking process.

Nutrition Facts : Calories 221.4, Fat 15.9, SaturatedFat 3.2, Cholesterol 44.7, Sodium 618, Carbohydrate 14.6, Fiber 3.5, Sugar 2.2, Protein 7.6

CLASSIC RESTAURANT CAESAR SALAD

Classic Restaurant Caesar Salad image

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

Ingredients

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

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

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

Tips:

Use a good quality olive oil. This will make a big difference in the flavor of your dressing.
Don't over-dress your salad. A little bit of dressing goes a long way.
Use fresh romaine lettuce. This will give your salad the best flavor and texture.
Add your croutons just before serving. This will help them stay crispy.
Garnish your salad with freshly grated Parmesan cheese. This will add a delicious finishing touch.

Conclusion:

Caesar salad is a classic dish that is easy to make and always a crowd-pleaser. With its creamy dressing, crunchy croutons, and salty Parmesan cheese, it's a delicious and satisfying salad that is perfect for any occasion.