I need a recipe for home made Caesar Salad.?

Answer 1

CAESAR SALAD

This is my most requested recipe, made with slightly cooked egg, home made croutons; and is so professional tasting. Serves 4



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1 head Romaine lettuce 1 head
1 Large garlic clove 1
1/3 cup Olive Oil 75 mL
1 cup Day old French bread cut into cubes 250 mL
1 tbsp Parmesan cheese 15 mL
1/4 tsp Seasoned salt 1 mL
1 Egg 1
1-1/2 tsp Anchovy paste 7 mL
2 tbsp Juice of Lemon (about 1/2 lemon) 2 tbsp
1/4 cup Parmesan cheese 50 mL

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The day before serving. Wash and dry lettuce, wrap in paper towel and place in plastic storage bag. Refrigerate to crisp overnight. Cut garlic clove in half. Reserve half to season salad bowl. Cut other half in half again and combine with olive oil in a small jar. Cover tightly and refrigerate overnight.

Before serving salad. Preheat oven to 350°F [180°C]. Toss bread cubes in 1 tbsp [15 mL] of the garlic-flavored oil. Spread cubes evenly on a baking sheet. Bake about 10 minutes until golden brown and crisp. While hot, toss croutons in a paper bag with 1 tbsp [15 mL] Parmesan cheese and seasoned salt.

Gently lower the egg into a saucepan filled with boiling water and simmer for exactly 1 minute. This is called to "coddle an egg". Cool the egg under running water and set aside.

Rub a wooden salad bowl with the cut side of reserved garlic clove. Discard the garlic. Add anchovy paste and coddled egg; mix well. Sprinkle with lemon juice; mix well. Remove garlic from oil and pour into wooden bowl in a thin stream, whisking constantly. Break lettuce leaves into bite-size pieces and add to salad bowl. Toss well. Add croutons and grated parmesan cheese. Toss again. Serve

Answer 2

Caesar Salad

This recipe will serve 4-6. Cut in half for two.

Ingredients:

6 cloves garlic, minced
4 anchovy fillets
1/3 cup olive oil
dash of Worcestershire Sauce
1 egg, beaten
1 large head of romaine, washed and torn into bite-sized pieces
1/2 lemon
1/4 cup grated Parmesan cheese
1 cup garlic flavored croutons

Preparation:

In a bowl large enough to hold the romaine, combine the garlic and anchovies and mix to a paste with a fork. Add the olive oil, egg and Worcestershire and blend.

Add the romaine to the bowl and toss to coat. Squeeze the lemon over the salad, add parmesan and toss. Top with your favorite croutons and serve.

Answer 3

the dressing is always a bit of a pain with the egg and oilve oil not always cooperating etc. So I've simplified mine, enjoy!

1/3 cup mayo
2 garlic cloves minced
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp caper juice
Wisk together, adding 3 tbsp olive oil slowly. Add salt and pepper to taste.

Toss in romaine lettuce, capers 1/4 cup freshly grated parmesan cheese and crutons(of you like) and serve. The great thing with this is that you can make the dressing without the olive oil and store in the fridge, then just wisk in olive oil and toss salad and serve. The ones with egg and olive oil seperate if you refrigerate.

I'm not and fan of anchovies, but you can add a couple minced fillets to the dressing before the olive oil if you like!

Answer 4

Look up Ceasar Cardena. He created that dressing. The Ceasar dressings in restaurants and bottles now doesn't even resemble his dressing. His is tart from the citrus, creamy from the egg and sharp from the parmesan cheese. Only Romaine lettuce is sturdy enough to stand up to this flavor. Ceasar Cardena was a busboy at the Brown Derby, where he developed the recipe for late night customers, and then he opened up his own restaurant in Tijuana.

I wouldn't follow any of these recipes if you want the real deal.

Answer 5

Chop some Romaine lettuce, add some croutons, sprinkle with some freshly grated Parmesan cheese, and toss with Cardani's ceaser dressing. Anchovies on the side. Easy and tastes awesome.