Best 4 Ultimate Caesar Salad Recipes
Indulge in the symphony of flavors that is the Ultimate Caesar Salad, a culinary masterpiece that tantalizes the taste buds and elevates your dining experience. This iconic salad, hailing from the vibrant kitchens of Italy, combines the crispness of romaine lettuce, the savory tang of Parmesan cheese, the robust creaminess of Caesar dressing, and the delightful crunch of croutons, creating a harmonious blend of textures and flavors. Embark on a culinary journey as we delve into the secrets behind this beloved dish, exploring variations that cater to diverse preferences, dietary restrictions, and culinary creativity. From the classic Caesar salad, adorned with succulent grilled chicken or succulent shrimp, to the vegetarian delight of roasted chickpeas, and the vegan rendition featuring creamy avocado and hemp seeds, each recipe promises a unique taste adventure. Discover the art of crafting the perfect Caesar dressing, balancing the richness of mayonnaise, the sharpness of lemon juice, the pungency of garlic, and the subtle hint of anchovies, resulting in a dressing that elevates the salad to new heights of flavor.
Check out the recipes below so you can choose the best recipe for yourself!
ULTIMATE CAESAR SALAD
Steps:
- Preheat the oven to 350 degrees F.
- For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.
- For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.
- Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.
- To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, 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
CAESAR SALAD SUPREME
A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.
Provided by Karen Weir
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 16.3 g, Cholesterol 17.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 549.1 mg, Sugar 2.2 g
CLASSIC RESTAURANT CAESAR SALAD
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
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 a big difference in the taste of your salad.
- Make sure your lettuce is thoroughly washed and dried. This will help to prevent your salad from getting watery.
- Use a light hand with the dressing. You don't want to overpower the other flavors in the salad.
- Add the croutons and Parmesan cheese just before serving. This will help to keep them crispy.
- Serve your salad immediately. Caesar salad is best when it is fresh.
Conclusion:
Caesar salad is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. With just a few fresh ingredients and a simple dressing, you can easily make a Caesar salad that will impress your friends and family. So next time you're looking for a light and refreshing salad, give this recipe a try.
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