CAESAR SALAD DRESSING RECIPE RECIPES

Name: Classic Caesar Salad
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: About 1/2 cup extra virgin olive oil; 1 cup rustic bread, cut into 1-inch cubes; Salt; freshly ground black pepper; 1 clove garlic, halved; 2 eggs; 2 tablespoons freshly squeezed lemon juice; 2 to 3 tablespoons minced anchovies, or to taste; Dash Worcestershire sauce; 1 large head romaine lettuce, washed, dried and torn into pieces; 1/2 cup freshly grated Parmesan

CLASSIC CAESAR SALAD RECIPE - NYT COOKING

Classic Caesar Salad Recipe - NYT Cooking image

There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

About 1/2 cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
1/2 cup freshly grated Parmesan

Steps:

Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 405, UnsaturatedFatContent 26 grams, CarbohydrateContent 13 grams, FatContent 34 grams, FiberContent 5 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 662 milligrams, SugarContent 3 grams, TransFatContent 0 grams

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS RECIPE - NYT COOKING

Vegan Caesar Salad With Crisp Chickpeas Recipe - NYT Cooking image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Total Time 25 minutes

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

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KALE CAESAR SALAD RECIPE | ANNE BURRELL | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category appetizer

In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

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CLASSIC CAESAR SALAD RECIPE - NYT COOKING

There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 405 per serving

Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

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CLASSIC CAESAR SALAD RECIPE | MARTHA STEWART

My secret is a raw kale salad with the addition of all synergistic ingredients: sliced red and yellow peppers, sliced raw mushrooms, matchstick carrots, capers, and 1-2 Brazil nuts. I don't bother with the croutons and I pretty much keep to the Caesar dressing recipe …
From marthastewart.com

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CROWD-PLEASING VEGAN CAESAR SALAD - OH SHE GLOWS

Nov 24, 2014 · To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe …
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GREEN SALAD RECIPES | ALLRECIPES

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite. …
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CAESAR SALAD CROUTONS RECIPE | ALLRECIPES

I thought these were really good. I think when you fry the bread in the oil/ghee mixture you need to have the temperature pretty high or the oil will just soak into the bread and make them too greasy. I am making a Caesar salad from scratch so who wants to add store bought croutons when you go to all that trouble. Thanks for this simple recipe.
From allrecipes.com

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