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Answers: CAESAR SALAD

1 large head romaine lettuce
1 cup olive oil
3 cups French or Italian bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese, shredded or shaved

Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.

Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).

Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.

Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

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CAESAR CHICKEN SALAD

Makes 2 servings.

1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves

Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.

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i dont know a dressing recipe, but i put Romaine Lettuce, Croutons, shredded Parmesan Cheese, Cherry tomatoes, Cracked pepper, topped with a good sliced up steak.

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3 slices of bread, crusts removed, oil for frying,cos lettuce, 3oz lambs lettuce, 8 spring onions, 3tbs finely grated cheese,.
Dressing: 2tbs balsamic, 1tbs lemon juice,1tbs dijon mustard,4tbs xtra virgin, clove garlic(if liked)
Fry cubed bread in hot oil until crisp, drain. mix all dressing ingredients together.
Divide the lettuce leaves up put in bowl with onions and cheese, add croutons and dressing. Enjoy

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YESS what makes it good for me is I marinate the chicken in a ton of lemon juice, olive oil, garlic, and pepper for about a day... when I cook the chicken peices up I dont drain the sauce as it becomes my dressing.

romaine lettuce, cherry tomatos, crutons, parm cheese (grate your own dont buy the packaged kind)

mix together I squeze extra lemon on top.... and serve

YUM I think I am going to make it right now.

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heres one
Orange Caesar Salad
2 teaspoons anchovy paste
1/4 cup Dijon mustard
1/4 cup finely chopped garlic, divided use
1 1/2 quarts Florida Orange Juice, divided use
1 1/2 cups olive oil
3 cups Florida Grapefruit Juice
1/2 cup lime juice
2 teaspoons Old Bay? Seasoning
96 Peeled and deveined 21/25 count shrimp (2 1/2 pounds)
48 cups cleaned and cut Romaine lettuce, 1 x1-inch (3 pounds)
6 cups seasoned croutons
1 quart Florida Orange Sections (2 1/4 pounds)
3/4 cup grated Parmesan cheese

To prepare the dressing, combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.
To prepare the marinade, combine the Florida Grapefruit Juice, lime juice, Old Bay? Seasoning, remaining garlic and remaining Florida Orange Juice; reserve. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
To prepare each salad, grill one shrimp skewer (2 to 3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate. Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
Makes 12 servings.

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