Best Caesar Salad Insalata Cesare Recipes

Caesar Salad image

Provided by Food Network

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD (INSALATA CESARE) image

Yield 2 people

Number Of Ingredients 20

FOR CROUTONS:
1 c cubed Italian or French bread, 3/4 in cubed
2 tbsp extra virgin olive oil
1 medium garlic clove, peeled
1 tbsp grated Parmigiano Reggiano
FOR SALAD INGREDIENTS:
2 heads fresh romaine lettuce
1/3 c extra virgin olive oil
Kosher Salt
2 medium garlic cloves, peeled
5 anchovy filets, chopped fine
1 tbsp small capers
1/4 tsp dry mustard
1 egg, seperated
Juice of 1/2 lemon
2 tbsp red wine vinegar
Dash of Worcestershire Sauce
Dash of Tabasco
3 tbsp grated Parmigiano Reggiano cheese
Fresh Black Pepper

Steps:

FOR CROUTONS: 1) Crush garlic and saute with 2 tbsp olive oil over moderate heat. 2) When brown, discard garlic and add bread crumbs and cook until golden and crispy. Drain on paper towel and season with salt and tbsp Parmigiano. FOR SALAD: 1) Remove leaves to reach heart and dry well and cool in preparation for toss. 2) Sprinkle 1/2 tsp salt and olive oil in bowl and rub with garlic before mashing into paste. 3)Add anchovies and capers and mash. Then add mustard and yoke with a little bit of the egg white, mixing into paste. 4) Add remaining olive oil, a little at a time to develop creamy base. 5) Add lemon juice, vinegar, Worcestershire, Tabasco, and 1 tbsp Parmigiano. Mix well. 6) Tear lettuce into bite sized pieces and toss with dressing. Grind fresh black pepper and toss again. Add croutons and one final toss.

Caesar Salad image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
2 cups loosely torn country bread (about 3/4-inch pieces)
Kosher salt and fresh cracked pepper
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely minced fresh parsley
1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons roasted garlic
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
6 white anchovies
1 egg yolk
1 1/4 cups canola oil
30 large leaves from the hearts of romaine lettuce, left whole
Kosher salt and fresh cracked pepper
Small block Pecorino Romano cheese
18 white anchovies, optional

Steps:

For the croutons: Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.
For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.
To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using.