Cesar Salad recipe?!
Cesar Salad recipe?
hi i need a recipe 4 cesar salad ?
does anyone know 1 that easy n simple 2 make?
k thanx
Answers:
This is simple and you can make it ahead of time! Romaine lettuce, a bag will feed about 4 people -- plus a handful each of dried cranberries and walnuts (glazed, preferably, see below), shredded Asiago, a slice of red onion, chopped and some sliced green onions. Marie's Garlic and Butter croutons are good, too. I use Girard's Caesar dressing.
to glaze the walnuts - use about a tablespoon each of butter and brown sugar, melt in a saute pan, add about 2 cups of walnuts, and cook them a bit on low heat until glazed, don't burn them. Put them on paper towels to cool, store in an air-tight container.
If you and your guests are not allergic to shrimp, I use this modification to make things easy on myself for a party:
Anytime during the day, take a good handful of baby/bay shrimp (rinsed, deveined if needed) and put it in an small container. Add some chopped red and green onion (the same amount you'd put in the salad) and add about a tablespoon of any good vinaigrette (I use Girard's Champagne dressing a lot, too!). Then, when you go to put the salad together, all you need to do is add the cranberries, cheese, croutons and the shrimp mix! Then the dressing! Couldn't be easier and it will be a hit!
Source(s):
I am known by friends and family as The Salad Queen, this is my own recipe!
Cesar's Salad
1/2 cup extra virgin olive oil
1 1/2 cups grated parmigiano-reggiano cheese
1 lemon
2 tablespoons anchovy paste
2 romaine lettuce hearts
2 cups homemade croutons
Croutons: This is one of the keys to this recipe. Start with about 1/2 loaf of a crusty Italian bread with a large cell-structure, e.g. big holes. I really like to use Pugliese or Ciabatta. Cut the bread into cubes of about 1 inch square and lay out onto a a cookie sheet and toast in the oven, preferably under a broiler. Turn the croutons about half-way through to ensure both sides get toasted. The most important thing here is to not over-toast -- you want croutons that are crunchy on the outside and still soft in the center.
Chop the Romaine hearts into sections about 1 inch by the width of each leaf.
Dressing: Squeeze the juice of the lemon into a mixing bowl and add the anchovy paste. I know some people are squeamish about anchovy paste, but the taste really isn't strong here. Ive served this to anchovy haters who loved it. Finally, the paste serves as an important emulsifier in this recipe. Using a whisk slowly drizzle the olive oil into the lemon-anchovy mixture while whisking, all the ingredients should come together in a thick, greenish brown dressing.
Assembly: Place romaine in a large salad bowl. Add still warm croutons on top of lettuce. Pour grated cheese on top of pile and then drizzle dressing on top of whole. Toss and serve.
Cesar Salad
1/2 cup extra_virgin_olive_oil
Juice of 2 large lemons
2 tsp Worcestershire_Sauce
3 large garlic_cloves, peeled and split
1 can anchovy_fillets with oil
1 large egg (very fresh)
1/2 cup fresh shredded parmesan cheese
Freshly ground black pepper
Cherry_tomatoes (optional)
Romaine_lettuce leaves, washed and dried well (about 1 1/2 medium sized heads)
Your favorite croutons, cheese and garlic are great in this salad.
12-24 hours before you plan on making the salad: Combine extra_virgin_olive_oil,anchovy oil and garlic in a glass jar. Shake well to combine. Do not refrigerate. Reserve anchovy filets and refrigerate.
Step: 2 To assemble the dressing: Remove garlic cloves from the oil mixture. Mash anchovy filets in a bowl.Juice the lemons and add the juice to the anchovy's.Add egg to the anchovy mixture and beat well.Combine anchovy mixture with the oil, add several grinds black pepper and mix well.
Step: 3 Just before serving, in a large salad bowl combine romaine, parmesan cheese and croutons.Add dressing and toss to mix well.
I hope this was helpful,Take Care!!! :)
Simple and Yummy - Enjoy!!!
(Please only use the freshest eggs.)
1 egg
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/3 cup lemon juice
1 teaspoon anchovy paste
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 heads of Romaine lettuce
1/3 cup grated Parmesan, for garnish
Beat the egg in a large mixing bowl. Add the rest of the ingredients except the lettuce and the cheese and whisk to combine.
Cut the stems off the heads of Romaine and fan out the lettuce on a serving platter. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve immediately.
In a blender: Blend 1/2 cup olive oil, 2 Tablespoons red wine vinegar,1 tablespoon fresh lemon juice, 4 anchovy fillets(chopped), 2 large cloves of garlic(chopped), and 1 teaspoon Dijon style mustard. Add 1/4 cup freshly grated Parmesan cheese and 1/8 teaspoon freshly ground pepper, or to taste. this can be kept in the frig cover for up to 3 days. Whisk thoroughly before using. Put lettuce and croutons in a large bowl. add dressing and toss well.
okay you get lettuce from the store and you can buy the cesar dressing there and the parmajaun cheese to and make it like you make any other salad i love it taste like resturant salad lol
Hail Caesar Salad Recipe
1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil
1/4 teaspoon plus 1 pinch kosher salt
2 eggs
2 heads romaine lettuce, inner leaves only
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.