How to make a damn good Caeser Salad?

Question

Anchovies or No Anchovies??

Answer 1

I prefer NO Anchovies... But that's your treat!

Here's a grat recipe

1 garlic clove, crushed
1/3 cup olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
1 teaspoon worcestershire sauce
1/4 teaspoon dry mustard
1 large romaine lettuce, torn
GARNISH
1/2 cup fresh parmesan cheese, grated
1 cup garlic-flavored croutons
CASEAR SALAD DRESSING MIX
1 1/2 teaspoons grated lemons, rind of
1/8 teaspoon minced instant garlic
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons parmesan cheese, fresh, grated

to prepare SALAD:.
whisk together garlic, oil, lemon juice, worcestershire sauce, salt, mustard, pepper in a bowl --
Add torn Romaine lettuce, toss until coated.
Sprinkle with croutons and grated fresh Parmesan cheese.
to prepare SALAD DRESSING:.
Combine all ingredients into a small bowl -- whisk to blend.
Use within 3-4 months.
Store in a cool dry place.
TO PREPARE DRESSING FOR SALAD:.
Use 3 tbls mix, 1/2 cup vegetable oil and 1/4 cup lemon juice in glass jar.
Shake until well blended.
GARLIC CROUTONS:.
When I located my recipe for homemade garlic croutons.I will add to this recipe.I use the recipe from the local Steak House chain.that a friend who worked there gave me -- (The Outback).

Answer 2

How about this ?

Beef Steak Caesar Salad-

1 lb boneless beef top sirloin steak, cut 1 inch thick
2 tsp olive oil
2 cloves garlic, minced
1/2 tsp cracked black pepper
1/2 tsp salt
Caesar salad dressing
1 bunch romaine, torn into bite-size pieces (10 cups)
1 cup Caesar or garlic-flavored croutons
1/3 cup freshly grated Parmesan cheese
Freshly ground pepper

Cut beef steak lengthwise in half, then crosswise into 1/4 in thick strips. Combine oil, garlic, and pepper in large bowl. Add beef, toss to coat. Heat large nonstick skillet over med-high heat until hot. Add 1/2 beef mixture, stir fry 2-3 min or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef is no longer pink. Season with salt. Combine beef with lettuce and dressing in large bowl, sprinkle with croutons and parmesan.

Then crave it again the next day....so good!

Answer 3

Grilled Chicken Caesar Salad

This simple main dish salad recipe is full of flavor, color, and texture.

INGREDIENTS:
4 boneless, skinless chicken breasts
1/4 cup creamy Caesar salad dressing
8 cups torn romaine lettuce
1-1/2 cups grape tomatoes
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese
1/2 cup creamy Caesar salad dressing
1 cup garlic croutons

PREPARATION:
In ziplock bag, combine chicken and 1/4 cup salad dressing. Seal bag, turn to coat, and refrigerate for 2-24 hours.
When ready to eat, combine lettuce, tomatoes, olives, and cheese in large bowl. Remove chicken from marinade, discard marinade, and grill chicken on George Foreman two sided grill for 4-6 minutes until thoroughly cooked.

Remove chicken from grill and slice crosswise. Place on top of salad mixture. Top with croutons and drizzle with 1/2 cup salad dressing. Serve immediately. 4 servings

Answer 4

depends on your taste- I'm a caterer who uses a commercial caesar-RODs- also sold under smart and final's brand name- and it is excellent, with just a hint of anchovy flavor, and people love it, even people afraid of anchovies..... but the biggest secret is homemade croutons, they make a huge difference and are easy-- cut the crusts off some stale sliced bread- if your bread isn't stale, put it in the oven for a few hours with the heat off, or very very low to dry it out.. once it is dry, cut into cubes, (not too small) and toss with italian dressing, oil and vinegar, or just olive oil and spices . I recommend bernsteins restaurant recipe italian, or cheese fantastico... don't get them too soggy, just lightly coated, and bake on a sheet pan or cookie sheet at about 275, for 20-30 minutes until golden brown. your friends will be amazed that you actually made your own croutons, and it's a pretty easy thing to do... Of course, use good romaine, and I recommend shaving off of a big chunk of parmesan, with a veggie peeler, it really adds to the presentation.

Answer 5

My Caesar dressing comes from epicurious.com and it includes anchovy paste. It's so good. Don't use iceberg lettuce, use hearts of romaine or mixed greens. And make your own croutons from French bread. And use real grated Parmesan.

Add shrimp, steak, or chicken.

Answer 6

The only way you would need to be careful of Caesar dressing is if the eggs in it aren't pasteurized, so Salmonella is a danger. Check the label. There is some controversy about pasteurization, if it's truly as important as it's made out to be. Just a thought. Congratulations on your pregnancy!!

Answer 7

Anchovies!
To make a good caesar into a "damn good" caesar, you must try it several different ways to find the one you enjoy the best.
Look at websites for dressing recipes. Such as:

Why on earth would someone give me thumbs down on this perfectly fine answer?

Answer 8

Definitly use anchovies - it's in caesar dressing when you have it at a restaurant - if u don't wanna deal w/ the little guys - get anchovie paste (comes in a tube that looks like toothpaste)

Answer 9

Freshly grilled chicken breast, crisp romain, real parmagean, homemade garlic croutons and LOTS of anchovy and garlic in the freshly made dressing!

Don't forget the hot garlic/mozzarella bread!

Answer 10

anchovies and olives kick it up