What are the ingredients for a Ceasar Salad ?

Question

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Answer 1

Ingredients:
Romain lettuce
croutons
parmesan cheese

Dressing:

1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp vinegar(regular or flavored)

Gently wash wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a clean dishtowel or salad spinner.

Gently break the leaves into slightly larger than bite-size pieces and put into bowl.

In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.

Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving.

Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Answer 2

Ingredients:

Romain lettuce
croutons
parmesan cheese

Dressing:

1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp vinegar(regular or flavored)

Gently wash wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a clean dishtowel or salad spinner.

Gently break the leaves into slightly larger than bite-size pieces and put into bowl.

In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.

Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving.

Add dressing sparingly, gently tossing salad until the leaves are barely coated.

There are lots of add-ons you can add to ceasar salad recipes to make them into full meals.
Sliced/cubed chicken or steak is quite popular. Seafood is a very popular add-on. Shrimp, prawns, crab, lobster and scallops are the favorite shellfish.

Salmon and halibut are good fish add-ons. The best thing about seafood is that one will usually complement the other, so you can add as many different ones as you like.

Whatever seafood or seafood combo you use, make sure it's been handled properly(fresh-frozen,properly refrigerated etc.)

Any kind of smoked seafood really adds flavour. Smoked salmon is the most popular and easiest to find.

All these ingredients can be added hot or cold, usually on top of the salad right after the dressing is added.

Answer 3

This is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.

1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 coddled eggs, at room temperature
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved

Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.

To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.

Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).

Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl.

Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and eggs and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

Answer 4

Ingredients AND a recipe

CAESAR SALAD

1 large head romaine lettuce
1 cup olive oil
3 cups French or Italian bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese, shredded or shaved

Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.

Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).

Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.

Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

Answer 5

The Caesar salad is a traditional salad served in American restaurants, often prepared tableside. It is referred to by some as the "king" of salads.

Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad tableside at his restaurant on July 4, 1924.

BASIC RECIPE
[edit] Ingredients:
1 small head of Romaine lettuce, torn into small bits
Garlic croutons - [Omit for Gluten Free diets]
3 large cloves of Garlic
1 tablespoon of Worcestershire sauce
1 tablespoon of Lemon juice
1/4 cup Olive oil
1/4 cup Parmesan cheese
1 Egg yolk
2 fillets of anchovies

[edit] Procedure
Combine all ingredients, except for lettuce and croutons, in a blender. Blend to an even consistency. Combine lettuce and croutons in a large clean salad bowl. Add bacon bits if desired. Add dressing and mix well. Add pepper to taste.








ADVANCED RECIPE
Classic caesar salad uses romaine, arugula, anchovies, egg and Parmesan cheese. The original Caesar salad was created by Caesar Cardini in Tijuana, Mexico and became popular with the Hollywood motion picture crowd.

INGREDIENTS:
1 head of romaine lettuce
1/2 bunch arugula
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon or Dusseldorf mustard
1 two ounce can anchovies, drained and cut into pieces
1 egg
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
PREPARATION:
Bring a small pot of water to a boil. Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.

Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces. Cut the arugula leaves in half, discarding the root ends. Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.

Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.

Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.

Yield: 4 to 6 servings

Answer 6

Romaine lettuce, torn into bite sized pieces
Shaved or shredded romano pecorino or really good parmesan
Crisp Croutons

Dressing includes:

Juice of one lemon
1/2 cup good olive oil
1 -2 T anchovie paste
2 cloves garlic, minced
Fresh Ground pepper
1/2 tsp Worcestershire sauce

You can also add meat or seafood to your salads to make them more of a main dish affair.

Answer 7

Romaine lettuce

Dressing:
olive oil - 1/2 c
lemon juice - 1 T
Worchestershire sauce - 2T
dry mustard - 1/2 t
fresh garlic - to taste
salt - to taste
pepper - to taste

Toppings:
Croutons
Fresh grated parmesan

Answer 8

everyone elses ingredients sounds good another option is to throw in some baby shrimp it tastes amazing

Answer 9

romain letuce
slice egg
onion
tomato wedges
sun-dried tomato
crutons

ceasar dresing:
basic mayo
tomato sc
crushed garlic
chooped onion
chopped capsicum
white wine vinegar