THE BEST CAESAR SALAD RECIPE
Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.
Provided by J. Kenji López-Alt
Categories Appetizer Quick and Easy Salads Salad
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
- Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
- While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
- To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
Nutrition Facts : Calories 554 kcal, Carbohydrate 28 g, Cholesterol 114 mg, Fiber 7 g, Protein 15 g, SaturatedFat 9 g, Sodium 868 mg, Sugar 5 g, Fat 44 g, ServingSize Serves 4, UnsaturatedFat 0 g
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS
Crunchy, crispy and delightful! A nice salad to have with dinner or as a small lunch. Use your choice of flavored croutons. Simple and easy!
Provided by Seasoned Cook
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix romaine lettuce with eggs, croutons and mozzarella cheese.
- Drizzle with ranch dressing.
CRUNCHY ROMAINE SALAD
This is one of my mom's recipes and all of my friends request it frequently. It's sweet and crunchy!
Provided by herby
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For dressing combine all ingredients in an air-tight container and shake.
- Break Ramen noodles into small pieces, discarding the flavor packet. Brown the noodles and pecans in the butter in a skillet.
- Drain on paper towels and cool.
- Combine the noodles, pecans, broccoli, romaine and green onions in a salad bowl and mix gently.
- Add dressing to coat.
Nutrition Facts : Calories 685, Fat 38, SaturatedFat 4.4, Sodium 1144.6, Carbohydrate 84.4, Fiber 10.3, Sugar 55.9, Protein 11.5
CRUNCHY ROMAINE SALAD
Make and share this Crunchy Romaine Salad recipe from Food.com.
Provided by SuzieQue
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash romaine and cut into bite size pieces.
- Roll up in a clean dry towel and refrigerate for several hours.
- (This makes the lettuce super crisp) Slice the green onion into thin rings.
- Chop the broccoli, stems and flowers, into small pieces.
- Break the ramen noodles up into small pieces.
- (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
- Melt butter in a large deep skillet.
- Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
- Be sure to watch carefully and stir constantly- they will burn easily.
- Turn out onto a double thickness of paper towels and cool.
- Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
- Toss.
- Mix dressing ingredients together and add to salad.
- You make not want to use it all- I don't but some people like"wetter" salads than I do.
- Use your own taste as a guideline.
Nutrition Facts : Calories 628.7, Fat 52.2, SaturatedFat 13.4, Cholesterol 30.5, Sodium 939.2, Carbohydrate 36.8, Fiber 6, Sugar 16, Protein 8.5
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