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Caesar Salad Recipe

You don’t have to eat out to enjoy a great-tasting Caesar salad.

Ingredients

  • 1/3 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 large bunch romaine, torn into bite-size pieces (10 cups)
  • 1 cup garlic-flavored croutons
  • 1/3 cup grated Parmesan cheese
  • Freshly ground pepper

Caesar Salad Recipe

Directions

  1. Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  2. Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Grilled Caesar Salad Recipe

Grilled Caesar Salad RecipeIngredients

  • 1/4 cup canola oil
  • 1/3 cup finely grated Parmesan, divided
  • 3 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 1 large garlic clove, minced
  • 3/4 tsp Dijon
  • 1/4 tsp granulated sugar
  • 1/4 tsp Worcestershire sauce
  • 4 slices bacon
  • 2 large heads romaine lettuce, quartered lengthwise

Directions

  1. Preheat barbecue to medium. Whisk oil with 1/4 cup Parmesan, lemon juice, mayo, garlic, Dijon, sugar and Worcestershire in a medium bowl. Set aside.
  2. Heat a medium frying pan over medium-high. Add bacon. Cook until crisp, 4 to 5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
  3. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form, about 2 min per cut side. Transfer to a large plate, cut-side up.
  4. Drizzle each lettuce quarter with 1 tbsp dressing. Sprinkle with crumbled bacon and remaining 2 tbsp Parmesan. Serve immediately. Dressing will keep well refrigerated up to 3 days.

Caesar Salad Recipe

Caesar Salad RecipeIngredients

  • 6 cloves garlic, peeled
  • 3/4 cup mayonnaise
  • 5 anchovy fillets, minced
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-size pieces

Directions

  1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
  3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.