Best 4 Our Special Caesar Salad Recipes

Caesar salad is a classic dish that has been enjoyed by people all over the world for decades. It’s a simple salad made with romaine lettuce, croutons, Parmesan cheese, and a creamy Caesar dressing. But what makes a Caesar salad truly special is the combination of flavors and textures. The crispiness of the romaine lettuce, the crunch of the croutons, the saltiness of the Parmesan cheese, and the creamy richness of the dressing all come together to create a salad that is both satisfying and delicious.

In this article, we'll share our special Caesar salad recipe. Our recipe is made with fresh, high-quality ingredients and is sure to impress your friends and family. We'll also share some variations on the classic Caesar salad recipe, so you can find the perfect salad for your taste. Whether you like your Caesar salad with chicken, shrimp, or bacon, we have a recipe for you. So read on and get ready to enjoy the best Caesar salad you've ever had!

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

CAESAR SALAD

Caesar Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan

Steps:

Preheat the oven to 350 degrees F.
Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.

OUR SPECIAL CAESAR SALAD

Our Special Caesar Salad image

Make and share this Our Special Caesar Salad recipe from Food.com.

Provided by Sageca

Categories Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons blue cheese
2 garlic cloves, crushed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 teaspoon Dijon mustard
1 egg
1 tablespoon lemon juice
2 tablespoons vinegar
2 tablespoons grated parmesan cheese
1/4 cup olive oil
1/4 cup vegetable oil
1 head romaine lettuce
1/4 cup parmesan cheese, grated
1/2 lb bacon, cooked until crisp
1 cup crouton, home made

Steps:

In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar.
With motor running, slowly drizzle in the oils and blend till mixture is thick. Pour dressing in jar, seal and refrigerate.
Cook bacon till crisp; cool and crumble.
When ready to serve, place lettuce in salad bowl and toss with dressing. Sprinkle with Parmesan cheese, bacon bits and croutons.
Serves 10
I now use 1/3 cup Egg Beater or the like to replace the egg.
Slowly add some of the dressing while tossing.
Don't add it all in one shot.

Nutrition Facts : Calories 256.7, Fat 23.7, SaturatedFat 6.2, Cholesterol 41.6, Sodium 435.9, Carbohydrate 5.1, Fiber 1.5, Sugar 0.9, Protein 6.3

CAESAR PASTA SALAD

Caesar Pasta Salad image

This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.

Provided by Geoffrey Zakarian

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1/2 loaf ciabatta, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 clove garlic
1 tablespoon capers, drained
3 oil-packed anchovy fillets, drained
2 tablespoons Dijon mustard
1/2 cup grated Parmesan
1/4 cup chardonnay vinegar
1 teaspoon Worcestershire sauce
1/3 to 1/2 cup extra-virgin olive oil
Pinch kosher salt
1 romaine heart, halved lengthwise
2 tablespoons extra-virgin olive oil, plus more for cooking
Kosher salt and freshly ground black pepper
2 cups cooked orecchiette or fusilli pasta, cooled
4 small heads baby Bibb lettuce
2 teaspoons lemon juice
8 fresh basil leaves
1/4 cup grated Parmesan, plus additional for garnishing

Steps:

For the croutons: Preheat the oven to 400 degrees F.
In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.

KITTENCAL'S FAMOUS CAESAR SALAD

Kittencal's Famous Caesar Salad image

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is that good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use only mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

Provided by Kittencalrecipezazz

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large head romaine lettuce (washed over and thoroughly dried)
1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
parmesan cheese
freshly grated black pepper (to taste)
2 anchovy fillets (or to taste)
2 fresh garlic cloves (or to taste)
1 cup mayonnaise (not salad dressing Hellman's is best)
1/4 cup half-and-half cream or 1/4 cup milk
1/3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
salt and pepper
2 teaspoons Worcestershire sauce (or to taste) (optional)
buttermilk or half-and-half, for thinning

Steps:

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
Adjust seasonings to taste.
Thin with buttermilk (or milk) for a thinner consistency if desired.
Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
Toss desired amount of dressing with Romaine lettuce and croutons.
Sprinkle with more grated Parmesan cheese if desired.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Use a good quality olive oil for the dressing.
Make the dressing ahead of time so the flavors can meld.
Use a variety of lettuces for a more interesting texture.
Add your favorite toppings, such as croutons, bacon, or Parmesan cheese.
If you're making the salad ahead of time, store the dressing and croutons separately and add them just before serving.
To make a vegetarian Caesar salad, omit the anchovies and use a vegetarian Worcestershire sauce.

Conclusion:

Caesar salad is a classic for a reason. It's simple to make, yet elegant and delicious. With its creamy, garlicky dressing and crunchy croutons, it's sure to please everyone at your table. So next time you're looking for a quick and easy salad to serve, give this Caesar salad recipe a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #salads #canadian #easy #salad-dressings #dietary #taste-mood #presentation #served-cold