Best Crazy Caesars Salad Recipes

CRAZY CAESAR'S SALAD

Steps:

• Start off by getting a large mixing bowl. In the bowl, mix together the Caesar dressing and red wine vinegar. Once that's well combined, stir in the Parmesan cheese. Place the bowl in the refrigerator until needed later.
• Bring a large pot of water to a boil. Boil pasta until al dente, usually 8-10 minutes. (Check your pasta package for recommended times.).
• Carefully drain off the pasta in a strainer or colander. Run the pasta under cold water to cool off the pasta. Drain well.
• Remove the mixing bowl from the refrigerator. Add in the pasta and the remaining ingredients. Stir thoroughly. Keep any leftovers in the refrigerator in a covered bowl.
• Notes about the lettuce - the bags of salad mix vary widely in weight, depending on the type of lettuce/greens in the mix, usually 5-10 oz per bag. Regardless of the weight, they usually contain in volume roughly 6 cups of greens. Feel free to sub this amount of your preferred lettuce type.
• ***If you are making this batch ahead or going to eat over a course of a few days and don't want the lettuce to get wilty, you can leave the lettuce out of the mixture, and serve the mixed salad over lettuce greens when you are ready to eat. I've made this up a couple of times to take to work for lunch; I just put my lettuce in the salad container and scoop the pasta mixture on top.

CRAZY AWESOME CAESAR SALAD

Steps:

• mix all together, including bacon, and set in the fridge for atleast 30 minutes to let the flavours combine.
• Cut and clean salad, and mix all. Serve with croutons. You can then shred more parmesan cheese on top if you like.
• To make croutons cut up a baguette of your choice into cubes, drizzle with olive oil, oregano, basil. salt and pepper and put in oven at 375 for about 6-8 minutes depending on your oven. Bon Apettit!

TRUE ORIGINAL CAESAR SALAD

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.

EASY CAESAR SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

CAESAR SALAD SUPREME

Steps:

• 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.
• 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.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

EASY CAESAR SALAD FOR A CROWD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

THE BEST CAESAR SALAD

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.