Best California Caesar Salad Recipes

CALIFORNIA CAESAR SALAD

Steps:

• Preheat oven to 425 degrees F.
• For the dressing:
• In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
• For the salad:
• Combine all the salad ingredients and toss with dressing until evenly coated.
• For the croutons:
• Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
• Serve salad with croutons on top.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
• To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CALIFORNIA CAESAR SALAD

Steps:

• Garlic Croutons: In a skillet over medium heat, warm 3 tablespoons of oil from tomatoes, and garlic. Add bread cubes; toss to coat. Transfer in a single layer to a baking sheet. Bake in a preheated 325° oven, tossing occasionally, until crisp and golden, about 12-15 minutes. Cool. Dressing: Purée garlic and anchovies in a blender or food processor. Add oil, lemon juice, mustard, and Worcestershire; blend thoroughly. Season with pepper. Gently tear lettuce into a salad bowl. Top with Garlic Croutons, tomatoes, and cheese. Drizzle with Dressing. Toss and serve immediately.