Best Ceasar Salad Lgs Steakhouse Recipes

Classic Caesar Salad image

Provided by Martha Stewart

Number Of Ingredients 17

2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra-virgin olive oil
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Steps:

Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

Steak Caesar Salad image

Provided by Mamas Kitchen Hope

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces fully cooked beef, strips or 16 ounces cooked beef steaks, aka leftover steak
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cracked black pepper
salt, to taste
10 ounces complete caesar salad in a bag
parmesan cheese (optional)

Steps:

Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.

Ceasar Salad. LG's Steakhouse Recipe - (4.3/5) image

Provided by Trix

Number Of Ingredients 12

10 oz romaine lettuce
2 anchovies
1 tbsp fresh garlic pressed
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 egg yolk coddled
1/2 cup olive oil
1 tsp lemon juice
2 tbsp of red wine vinegar
1/4 cup parmesan cheese, freshly grated
1 cup seasoned croutons, homemade
Freshly ground pepper

Steps:

Place anchovies and fresh garlic in wooden salad bowl Crush into fine paste with two dinner forks. Add dijon mustard and worcestershire sauce to paste and stir. Add egg yolk and continue to stir. Slowly add oil while stirring. Add lemon juice, red wine, and half of cheese. Stir. Place lettuce in dressing mixture and toss, making sure all lettuce is coated. Add croutons and remaining cheese. Toss lightly and serve on cold plates. Sprinkle with ground pepper.