Best 2 Mortons Caesar Salad Recipes

Indulge in the iconic flavors of Morton's Steakhouse's Caesar salad, a timeless classic elevated to perfection. This delectable dish tantalizes taste buds with crisp romaine lettuce tossed in a creamy, tangy dressing, featuring a symphony of Parmesan cheese, fresh lemon juice, and a hint of anchovy essence. The salad is crowned with croutons, adding a satisfying crunch, and showered with freshly shaved Parmesan, intensifying its savory, umami flavor. This recipe guide unveils the secrets behind Morton's Caesar salad, including the classic dressing recipe, homemade croutons, and a step-by-step guide to assembling this culinary masterpiece. Discover how to recreate this restaurant-quality salad in the comfort of your own kitchen, impressing dinner guests and satisfying cravings for a truly exceptional Caesar salad experience.

Here are our top 2 tried and tested recipes!

CLASSIC CAESAR SALAD

Classic Caesar Salad image

Provided by Michael Symon : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large clove garlic
3 anchovies (I prefer white), plus more for serving
1/2 teaspoon kosher salt
2 large egg yolks
Juice of 2 lemons
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus shaved for serving
10 turns freshly cracked black pepper
3 romaine hearts, leaves separated

Steps:

Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Morton's the Steakhouse Chopped Salad image

Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.

Provided by Cook4_6

Categories Salad Dressings

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

Steps:

To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Make your own croutons. It's easy to do and they'll taste much better than store-bought croutons.
Don't overdress the salad. A little bit of dressing goes a long way.
Use a light hand with the anchovies. A few anchovies will add a nice salty flavor to the salad, but don't overdo it.
Serve the salad immediately. Caesar salad is best when it's fresh.

Conclusion:

Morton's Caesar salad is a classic for a reason. It's simple to make, but it's always a crowd-pleaser. With its creamy, garlicky dressing, crunchy croutons, and salty anchovies, it's the perfect salad for any occasion.

So next time you're looking for a delicious and impressive salad, give Morton's Caesar salad a try. You won't be disappointed.