TABLESIDE CAESAR SALAD RECIPES
TABLESIDE CAESAR SALAD RECIPE | GEOFFREY ZAKARIAN | FOOD ...
Provided by Geoffrey Zakarian
Categories side-dish
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
- Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
- and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
- For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
- For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.
CAESAR SALAD RECIPE FILIPINO STYLE - PINOY RECIPE AT IBA PA
Caesar Salad Recipe Filipino Style is a salad made of romaine lettuce and croutons dressed with Caesar salad dressing and parmesan cheese.
Provided by Eduardo Joven
Categories Salad
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3
Number Of Ingredients 12
Steps:
- Caesar Salad Dressing:
- Croutons:
- To make the Caesar Salad:
Nutrition Facts : ServingSize 150 g, Calories 55 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 4 g, CholesterolContent 7 mg, FiberContent 3 g
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- Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.
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