What is a good caesar salad recipe?

Answer 1

CAESAR SALAD - QUICK AND EASY

Romaine lettuce (1 or 2 heads)

Wash and dry lettuce. Break into serving pieces.

Caesar Salad Mix (1 bottled good grand)
Croutons (seasoned & boxes or make your own)
Grated Parmesan cheese

Save some croutons for garnish to top each serving. Mix and toss well. Serve immediately. (Croutons will get soggy.) Sprinkle with Parmesan cheese when served. If adventurous put anchovies on each serving.

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

Caesar Chicken-Pasta Salad:

Preparation time: 10 minutes,Cook time: 10 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese salad dressing, or herbs.

3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredents in a large bowl; toss well to coat.

Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Yield: 4 servings (serving size: 2 cups)

Answer 4

CAESAR DRESSING Categories: Salads, Sauces Yield: 1 servings 1 Egg 2 1/2 ts Salt 5 ts Coarsely ground black pepper 1 tb Garlic powder 1 1/2 cn Anchovy fillets (2 oz each) - drained and chopped 1 tb MSG (optional) 4 c Oil 2 1/2 ts Dry English-style mustard 3 tb Lemon juice 2 ts Steak sauce 3 ds Hot pepper sauce 3 tb Worcestershire sauce 3 tb Wine vinegar 3 tb Catsup Combine egg, salt, pepper, garlic powder, anchovies, MSG, oil and mustard and mix with 1 1/2 tablespoons lemon juice. Add steak sauce, hot pepper sauce, Worcestershire, vinegar, catsup and remaining 1 1/2 tablespoons lemon juice. Beat until blended and thick. Makes 5 1/2 cups

Answer 5

Make in blender.

1 part light olive oil, 1 part light colored cooking oil
1-2 garlic smashed and peeled, ground pepper;
Anchovy paste (comes in tube at grocery store). Try about 1 tsp, and see if you prefer more.
1 part Parmesan cheese.
BLEND FOR A couple of minutes; stays for a long time in frig.

I use only green and read leaf lettuce, spin dry if possible. Use extra large bowl and toss well; transfer to serving bowl.

Some people use raw egg in dressing, but that's too dangerous for me nowadays. The extra cheese and long blending make it as good without the egg.

Answer 6

Here is a twist. Cut the romaine into quarters leaving the stalk on. Place the lettuce on a grill for about 30 seconds letting it char. Serve the full quarter with Caesar dressing over it with course grated cheese.

Answer 7

Barbecued Chicken Caesar Salad
[Reset]
Keys : Poultry Bbq
Ingredients :

4xboneless skinless chicken, breasts

Method :

* MARINATE chicken breasts in dressing. Discard excess marinade.
* BARBECUE chicken, basting with additional dressing, until fully cooked. Slice.
* TOSS lettuce with additional dressing, grilled chicken slices, croutons, bacon bits and cheese.









Blackened Mexican Caesar Salad
[Reset]
Keys : Mexican Mexico Mex Central American
Ingredients :

For blackened chicken:
4xchicken breasts (medium size or about 16 ounces)
2tblchili powder
2tblpaprika
1 1/2tspkosher salt
1 1/2tspfinely ground black pepper
1 1/2tspgarlic powder
1 1/2tsponion powder
1 1/2tspgarlic salt
1tspfinely crushed bay leaves
1/2tspwhite pepper
1/2tspcayenne pepper
3tblvegetable oil
For salad:
2xheads romaine, washed and chopped
8xRoma tomatoes, 4 diced and 4 cut into wedges for garnish
40xwhite corn tortilla chips
3xavocados, diced
1/4cupParmesan cheese, grated
1tblred chili flakes
Juice of 3 limes
4tblfresh cilantro, chopped
2tblItalian parsley, chopped
25xblue corn tortilla chips, for garnish
1/2cupCaesar salad dressing (purchase your favorite variety)

Method :

* To prepare blackened chicken: Rinse chicken and pat dry. Combine blackening spices in a bowl. Coat chicken lightly with spice mixture. In a hot, cast iron skillet, saute chicken in oil, searing breasts on both sides. Reduce heat to low, cook until chicken is no longer pink inside and juices run clear. Remove and cool, slightly; then slice into strips.
* To assemble salad: In a large mixing bowl, toss together romaine, diced tomatoes, tortilla chips, avocado, all but a few teaspoons of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley. Toss lightly to avoid bruising lettuce or avocado.
* To serve: Divide salad among four large plates. Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese. Place tomato wedges around outside of plate, alternating with blue corn chips.









Bruce's Favorite Caesar Salad
Servings [Reset]
Keys : Salad
Ingredients :

1headof Romaine lettuce
1canAnchovy filets
1tblFresh ground black pepper
4xCloves garlic
1xEgg yolk-use extra large egg
1tblPrepared hot mustard
3dshTabasco sauce
1tblWorcestershire sauce
3/4cupOlive oil
Red wine vinegar
Lemon
Fresh grated Parmesan cheese
Croutons
1/2lbBacon

Method :

* 1. Cook the bacon until very crisp. Set aside and allow to drain on paper towels.
* 2. Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes).
* 3. Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass. Mix with black pepper.
* 4. Add mustard, worcestershire sauce and tabasco. Separate the egg, keeping the yolk. If you can't find any extra large eggs then 2 small eggs is fine.
* Stir in each of these ingredients thoroughly as you add each one.
* 5. SLOWLY add the oil from the anchovy tin, using a french whisk to mix.
* 6. SLOWLY add olive oil, rapidly whipping until you get a thick paste. You may have to vary the amount of oil to achieve this (at least 3/4 cup).
* 7. Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough.
* 8. Squeeze in one lemon for the juice, again to taste.
* 9. Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly.
* The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.
* You may want to add more garlic, tabasco, worcestershire, mustard depending on how spicy you like your Caesar Salad.

Answer 8

Well Dear, it's quite difficult........ but Brutus had a stab at it!

Your Dorothy Mills (Mrs)

Answer 9

The original one.

Answer 10

Any one that includes anchioves.