Best 2 Caesar Salad Pinwheels Recipes
Indulge in the delectable Caesar salad, transformed into a delightful finger food experience with our Caesar salad pinwheels. These savory pinwheels burst with the classic flavors of creamy Caesar dressing, crisp romaine lettuce, tangy Parmesan cheese, and savory bacon bits, all wrapped in a flaky and golden crescent roll.
For those seeking a vegetarian alternative, our veggie-packed pinwheels offer a vibrant and flavorful twist. These pinwheels are filled with a medley of roasted red peppers, zucchini, mushrooms, and spinach, complemented by a creamy goat cheese spread and a sprinkle of chopped walnuts for added crunch.
And for those who love a bit of spice, our spicy Caesar salad pinwheels are sure to tantalize your taste buds. These pinwheels feature a zesty combination of traditional Caesar dressing, freshly chopped jalapeños, and a hint of cayenne pepper, wrapped in a soft and chewy tortilla.
Each recipe is carefully crafted to ensure the perfect balance of flavors and textures, making these pinwheels an ideal appetizer or snack for any occasion. Whether you prefer the classic Caesar, the veggie-packed, or the spicy version, these pinwheels are sure to be a hit at your next party or gathering.
THE BEST CAESAR SALAD
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
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.
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Make sure the puff pastry is thawed before you start assembling the pinwheels. This will make it easier to work with and less likely to tear.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the puff pastry.
- Cut the puff pastry into even-sized strips before adding the filling. This will help to ensure that the pinwheels are all the same size and cook evenly.
- Be generous with the filling! The more filling you add, the more flavorful the pinwheels will be.
- Bake the pinwheels until they are golden brown and flaky. This will take about 15-20 minutes.
Conclusion:
Caesar salad pinwheels are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with puff pastry, Caesar salad dressing, chicken, Parmesan cheese, and bacon. The pinwheels are then baked until they are golden brown and flaky. These pinwheels are sure to be a hit with your guests!
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