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.
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!
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.
Time 20m Yield 4 servings Number Of Ingredients 16 Steps:
For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides. With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad. For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush-but don’t chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan. Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!) For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan. Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Time 20m Yield 2 Number Of Ingredients 12 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In small sauce pan, heat butter, olive oil, and garlic from top of recipe. When butter is melted, remove from heat and let sit for 10 minutes. Remove garlic, toss bread cubes with butter mixture. Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes). Set aside. In large wooden salad bowl, run garlic clove around the inside of the bowl. Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste. Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste. Mash anchovy fillets in small bowl until they form a paste. Add anchovy paste to garlic mixture and whisk well. Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly. Add coddled eggs and whisk until blended. Add romaine pieces and croutons, and toss until coated with dressing. Sprinkle on Parmesan cheese and toss lightly. Serve immediately.
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).
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.
Time 10m Yield 6 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.
Time 1h15m Yield 2-4 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 400 degrees F. Put bread on an ungreased baking sheet, bake until crisp, 30 minutes. Baste bread with 1 1/2 tbsp of olive oil. return to oven to brown 15 minutes. Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil. Spread this mixture on the toasted bread& cut into cubes, set aside. Cover the egg in boiling water and cook for 1 minute only. Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese. Toss and serve- do not let the croutons get soggy.
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!
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.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.
More about “caesar salad recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice. Add oil in a stream, whisking, until it is emulsified. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat. Serve immediately.
