Anyone have a good Caesar Salad recipe?!
2 to 3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce
Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300 degrees) for 30 minutes until golden brown, turning with a fork. After cooling, wrap them in wax paper until needed. Sprinkle lettuce greens with Parmesan cheese, blue cheese, salt, and pepper. Add olive oil (not the oil treated with garlic). Mix together one egg, lemon juice, and Worcestershire sauce. Pour over salad and toss. Add croutons (flavored with garlic and oil mixed beforehand) to salad and toss. Do this at the last moment as the croutons get soggy. Serves 8.
nfd?
Answers: CAESAR SALAD
2 to 3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce
Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300 degrees) for 30 minutes until golden brown, turning with a fork. After cooling, wrap them in wax paper until needed. Sprinkle lettuce greens with Parmesan cheese, blue cheese, salt, and pepper. Add olive oil (not the oil treated with garlic). Mix together one egg, lemon juice, and Worcestershire sauce. Pour over salad and toss. Add croutons (flavored with garlic and oil mixed beforehand) to salad and toss. Do this at the last moment as the croutons get soggy. Serves 8.
nfd?
My favorite salad!
Here are several types of Caesar Salads recipes:
http://www.cooks.com/rec/search?q=Caesar...
Here you go. It is a twist on a caesar salad, and easy. Hope this helps.
INGREDIENTS
1/4 pound bacon
4 skinless, boneless chicken breast halves - cut into strips
1 teaspoon Cajun seasoning
1 tablespoon light olive oil
1 head romaine lettuce- rinsed, dried and chopped
1/2 cup Caesar salad dressing
1/3 cup grated Parmesan cheese
DIRECTIONS
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
3.In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
2 large heads romaine lettuce
1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese
Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates, serve at room temp.
*If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.