Do you know the best and yummiest caesar salad recipe?

Answer 1

Caesar Salad Recipe


1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup bread, cut in 1/2-inch cubes
3 hearts romaine lettuce
1/2 cup Caesar Dressing, recipe follows
1/2 cup shaved Parmesan

In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.


Caesar Dressing:
3 anchovy fillets, finely chopped
1 tablespoon finely chopped capers
1 tablespoon Dijon mustard
1 egg yolk*
1 teaspoon minced garlic
3/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
Kosher salt

In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
Will keep for several days stored in the refrigerator in an airtight container.

Yield: 1 cup

Preparation Time: 10 minutes

Answer 2

i love caesar salad ^__^

Caesar Salad Recipe with homeade croutons

1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil
1/4 teaspoon plus 1 pinch kosher salt
2 eggs
2 heads romaine lettuce, inner leaves only
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.

Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.

In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

Answer 3

I think this is the one you are looking for......

Caesar Salad

6 servings

15 min prep

INGREDIENTS

9 cups romaine lettuce, in bite size pieces

Dressing:

1/2 cup nonfat plain yogurt
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon anchovy paste
1/4 cup parmesan cheese, grated, *
1/2 cup garlic-flavored croutons or caesar-flavor croutons
4 slices turkey bacon, cooked til crisp and crumbled
6 slices red onions, broken into rings

DIRECTIONS

In a large bowl combine lettuce, crumbled bacon, onion and croutons.
Pour the dressing over and 1/2 the cheese, toss well.
Sprinkle with remaining cheese and serve.

Answer 4

INGREDIENTS
1 head romaine lettuce
2 cups croutons, divided
6 cloves garlic, minced
1 tablespoon prepared Dijon-style mustard
1 lemon, juiced
1 dash Worcestershire sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese
DIRECTIONS
Clean and chop lettuce, set aside.
Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a mixer and slowly add olive oil until creamy.
Pour dressing over the lettuce, add parmesan, remaining croutons, toss and enjoy.

http://allrecipes.com/Recipe/Caesar-Salad-II/Detail.aspx

Answer 5

Spinach Salad 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Ingredients Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Directions Spinach Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately. Fruit Salad 1-2 sliced up bananas 1 ½ cups miniature marshmallows 13 ½ ounce can crushed pineapple 2 cups sliced strawberries 1 can drained mandarin oranges ½ cup sour cream Mix all ingredients and chill, Seafoam Lime Mold Salad 1 3 ounce package lime jello 2 1 cup boiling water 3 ½ cup cold water 4 1 Tbls lemon juice 5 1 8 ounce package cream cheese 6 1 ½ cups miniature marshmallows 7 13 ½ ounce can crushed pineapple 8 ½ cup chopped nuts (optional) Dissolve lime gelatin in boiling water, add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm, fold in marshmallows, pineapple and nuts. Pour into a 1 quart mold, chill until firm. Note: If you don’t want to put it into a mold just use a nice glass bowl.

Answer 6

CAESER'S SALAD

1/2 c. olive oil
2 garlic cloves, crushed
1 and 1/2 to 2 c. pkg. garlic croutons
2 heads Romaine lettuce, washed, dried and torn into bite size pieces
1 egg, coddled
1 (2 oz.) can anchovy fillets
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. freshly grated Parmesan cheese
2 tsp. Worcestershire sauce
3 tbsp. fresh lemon juice

In a bowl, combine oil and garlic. Let stand overnight. In a large salad bowl, toss greens with oil mixture. Add egg to greens with oil mixture. Add egg to greens and toss until well coated. In small bowl, stir lemon juice, Worcestershire sauce, anchovies, salt and pepper. Add to greens and toss again. Sprinkle on cheese and croutons, toss lightly. Serve immediately. Makes 8 servings.
Note: to coddle egg, in a small saucepan, heat water to boiling, add egg and cook 1 minute. Remove egg and cool under running water.

Answer 7

Honeymoon style - lettuce alone and no dressing