Best 2 Caesar Salad Iii Recipes

**Caesar salad: a journey through flavors**

Caesar salad is a classic dish that has stood the test of time, captivating taste buds around the world with its delightful symphony of flavors. Originating from Tijuana, Mexico, this iconic salad gained immense popularity in the 1920s and continues to be a beloved favorite in restaurants and homes alike. The beauty of Caesar salad lies in its simplicity, relying on a few key ingredients to create a harmonious balance of tastes and textures. Fresh, crisp romaine lettuce serves as the foundation, while salty, savory Parmesan cheese and crunchy croutons add depth and contrast. The crowning glory is the delectable Caesar dressing, a creamy, tangy concoction made with mayonnaise, lemon juice, garlic, anchovies, and Worcestershire sauce, which envelops the salad in a luscious coating. This article presents a trio of Caesar salad recipes that pay homage to the original while offering unique twists to tantalize your palate. From a classic rendition to a vegetarian and a vegan variation, these recipes cater to diverse dietary preferences, ensuring that everyone can savor the timeless allure of Caesar salad. Get ready to embark on a culinary adventure as we delve into the world of this iconic dish.

Here are our top 2 tried and tested recipes!

CAESAR SALAD

Caesar Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

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.

THE BEST CAESAR SALAD

The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

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.

Tips:

Use fresh ingredients. The fresher your ingredients, the better your salad will taste. This is especially true for the lettuce, dressing, and croutons.
Make the dressing ahead of time. This will allow the flavors to meld and develop. You can make the dressing up to 3 days in advance and store it in the refrigerator.
Don't overcrowd the pan when cooking the croutons. This will prevent them from getting crispy. Cook them in batches if necessary.
Add the dressing to the salad just before serving. This will prevent the lettuce from getting soggy.
Garnish the salad with freshly grated Parmesan cheese and a few cracks of black pepper. This will add a finishing touch of flavor and elegance.

Conclusion:

Caesar salad is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its creamy, tangy dressing, crispy croutons, and fresh Parmesan cheese, Caesar salad is sure to be a hit with everyone at your table. So next time you are looking for a delicious and impressive salad, give Caesar salad a try. You won't be disappointed!