Best Authentic Caesar Salad E Z Version Recipes

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THE BEST CAESAR SALAD



The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

CLASSIC CAESAR SALAD



Classic Caesar Salad 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

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

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, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 to 5 anchovies packed in oil, drained
3 tablespoons unsalted butter
2 cloves garlic, grated
1/3 baguette, cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
1 large egg, at room temperature
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, chopped
1/2 cup shredded Parmesan cheese (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
  • Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
  • Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
  • Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

TRUE ORIGINAL CAESAR SALAD



True Original Caesar Salad image

This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot

Provided by Bergy

Categories     Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

10 leaves romaine lettuce, washed and refrigerate to crisp
6 slices French bread, 1/2 inch thick
1/4 cup virgin olive oil
3 cloves garlic, crushed
6 anchovy fillets
1 egg
1 tablespoon fresh lime juice
1 teaspoon Worcestershire sauce
1/4 cup fresh grated parmesan cheese
salt & pepper

Steps:

  • Heat oven to 400 degrees F.
  • Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
  • Baste bread with 1 1/2 tbsp of olive oil.
  • return to oven to brown 15 minutes.
  • Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
  • Spread this mixture on the toasted bread& cut into cubes, set aside.
  • Cover the egg in boiling water and cook for 1 minute only.
  • Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
  • Toss and serve- do not let the croutons get soggy.

Nutrition Facts : Calories 896.1, Fat 40.1, SaturatedFat 8.2, Cholesterol 127, Sodium 1867.2, Carbohydrate 104, Fiber 6.5, Sugar 1.6, Protein 29

TRADITIONAL CAESAR SALAD



Traditional Caesar Salad image

Nothing beats the original, and this is it. It takes a while to prepare, but it's sooooo worth it! Add cooked chicken breast, shrimp, or beef to make a full meal. Don't forget to pass extra anchovies!

Provided by Terri F.

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cloves garlic, halved
3 cups 1/2 inch cubes French bread or 3 cups Italian bread
salt and pepper
4 cloves garlic, peeled
1/2 teaspoon salt
2 teaspoons lemon juice (fresh is best)
1 teaspoon Worcestershire sauce
3 anchovy fillets, rinsed and patted dry
1/2 cup extra virgin olive oil
2 large eggs, boiled gently for 2 minutes
1/2 cup parmesan cheese, shredded
2 heads romaine lettuce, torn into bite size pieces

Steps:

  • In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
  • When butter is melted, remove from heat and let sit for 10 minutes.
  • Remove garlic, toss bread cubes with butter mixture.
  • Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
  • Set aside.
  • In large wooden salad bowl, run garlic clove around the inside of the bowl.
  • Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
  • Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
  • Mash anchovy fillets in small bowl until they form a paste.
  • Add anchovy paste to garlic mixture and whisk well.
  • Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
  • Add coddled eggs and whisk until blended.
  • Add romaine pieces and croutons, and toss until coated with dressing.
  • Sprinkle on Parmesan cheese and toss lightly.
  • Serve immediately.

AUTHENTIC CAESAR SALAD: E-Z VERSION



Authentic Caesar Salad: E-Z Version image

This is the original Caesar, from Tijuana. (That's right, Tijuana, Baja (Calif) Mexico, the same place that the Margarita came from!). I've simplified this a bit by using anchovy paste and prepared croutons, but it is the same authentic taste. Absolutely great with anything, especially a summer BBQ.

Provided by Sam Saguaro

Categories     Southwestern U.S.

Time 12m

Yield 4-8 serving(s)

Number Of Ingredients 12

1 garlic clove
1/4 cup olive oil (extra virgin if you can find one)
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon anchovy paste
1 egg
1/2 fresh lemon
2 heads romaine lettuce
5 tablespoons parmesan cheese, grated (fresh)
1 cup crouton

Steps:

  • Make the dressing with 1/2 of the garlic smashed or minced, oil, salt, mustard, pepper, Worcestershire and anchovy paste. Shake well and refrigerate one hour (or up to 4 days ahead).
  • Rug the inside of a large wooden bowl with the remaining garlic, and discard (the garlic, not the bowl).
  • Just before serving:.
  • Nuke coffee cup half full of water to boiling, carefully place egg in hot water for 1 minute.
  • Cool egg (so you can handle it). Crack egg and add to dressing mixture along with lemon juice and shake vigorously, making sure the egg yoke is mixed well.
  • Pour over romaine and toss. Add Parmesan and croutons and serve immediately.

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