Best 5 Classic Caesar Salad By Indy Recipe By Tasty Recipes

Indulge in the timeless elegance of the Classic Caesar Salad, a dish that has captivated taste buds for generations. Originating from Tijuana, Mexico, this iconic salad is a symphony of crisp romaine lettuce tossed in a creamy, tangy dressing made with mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and black pepper.

In this comprehensive article, we present a collection of Caesar salad recipes that cater to diverse preferences and dietary needs. From the traditional Classic Caesar Salad to lighter variations like the Grilled Caesar Salad and the Vegan Caesar Salad, each recipe offers a unique twist on this beloved dish.

For those seeking a classic experience, the Traditional Caesar Salad recipe meticulously guides you through the process of crafting the authentic dressing and assembling the salad with fresh romaine lettuce, Parmesan cheese, and croutons. If you prefer a healthier option, the Grilled Caesar Salad recipe introduces a delightful combination of grilled romaine hearts, cherry tomatoes, and grilled chicken, all drizzled with a light and flavorful Caesar dressing.

For those with dietary restrictions, the Vegan Caesar Salad recipe provides a plant-based alternative that doesn't compromise on taste. This recipe features a creamy dressing made with silken tofu, nutritional yeast, and lemon juice, ensuring a rich and satisfying experience.

No matter your taste or dietary preferences, this collection of Caesar salad recipes offers something for everyone. Whether you're hosting a dinner party or simply craving a delicious and satisfying meal, these recipes will elevate your culinary repertoire and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CAESAR SALAD

Classic Caesar Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 to 5 anchovies packed in oil, drained
3 tablespoons unsalted butter
2 cloves garlic, grated
1/3 baguette, cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
1 large egg, at room temperature
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, chopped
1/2 cup shredded Parmesan cheese (about 2 ounces)

Steps:

Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

CLASSIC CAESAR SALAD BY INDY RECIPE BY TASTY

Classic Caesar Salad by Indy Recipe by Tasty image

Here's what you need: olive oil, garlic, bread, lemon, anchovies, egg, chicken breast, parmesan cheese, salt and pepper, iceberg lettuce, paprika, butter

Provided by Indy Collado

Yield 2 servings

Number Of Ingredients 12

Ingredients

½ cup olive oil
4 cloves garlic, peeled, smashed, then minced
4 loaves bread, sliced into cubes
¼ cup lemon, freshly juiced
3 anchovies, smashed and minced
1 egg
½ lb chicken breast, butterflied and malleted
¼ cup parmesan cheese, grated
salt and pepper
½ lb iceberg lettuce, rinsed, patted dry
1 tablespoon paprika
¼ cup butter

Steps:

Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
Plate and serve.

Nutrition Facts : Calories 1207 calories, Carbohydrate 47 grams, Fat 89 grams, Fiber 5 grams, Protein 54 grams, Sugar 7 grams

CLASSIC CAESAR SALAD RECIPE BY TASTY

Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

Steps:

Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
Make the croutons: Preheat the oven to 400°F (200°C).
In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

CLASSIC TASTY CAESAR SALAD

Classic Tasty Caesar Salad image

Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.

Provided by alleycatb

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, cut into halves
8 anchovy fillets, cut up
1/3 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
fresh ground pepper
1 large head romaine lettuce
1 lemon
1/3 cup grated parmesan cheese
4 slices bread
butter
1/4 teaspoon garlic powder
1 egg

Steps:

Rub the inside of a salad bowl with garlic clove and discard clove.
Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
Coat lettuce with dressing.
Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
Toss and serve.
To make croutons: Butter both sides of bread and sprinkle with garlic powder.
Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
To make coddled egg: Place cold egg in warm water.
Cover with boiling water for 30 seconds
Immerse in ice water to stop cooking process.

Nutrition Facts : Calories 221.4, Fat 15.9, SaturatedFat 3.2, Cholesterol 44.7, Sodium 618, Carbohydrate 14.6, Fiber 3.5, Sugar 2.2, Protein 7.6

CLASSIC RESTAURANT CAESAR SALAD

Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

Ingredients

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Steps:

Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Make sure the romaine lettuce is crispy and cold. This will help it stand up to the dressing.
Use a good quality olive oil for the dressing. This will give the dressing a rich, flavorful taste.
Don't be afraid to experiment with different types of cheese. Parmesan is the classic choice, but you can also use Asiago, Romano, or even a blue cheese.
Add some croutons for a bit of crunch. You can make your own croutons or use store-bought.
Serve the salad immediately after dressing it. This will prevent the lettuce from wilting.

Conclusion:

Caesar salad is a classic for a reason. It's simple to make, yet elegant and delicious. With its creamy, tangy dressing, crunchy croutons, and salty cheese, it's a salad that everyone will love. So next time you're looking for a quick and easy salad to make, give Caesar salad a try. You won't be disappointed.