Best Hail Caesar Salad Recipes

Hail Caesar Salad image

Provided by Alton Brown

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf day old Italian bread
3 garlic cloves, mashed
9 tablespoons extra virgin olive oil
1/4 teaspoon plus 1 pinch kosher salt
2 eggs
2 heads romaine lettuce, inner leaves only
7 grinds black pepper
1 lemon, juiced
6 drops Worcestershire sauce
1/4 cup grated Parmesan cheese

Steps:

Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

HAIL TO THE CONQUERING HEROS CAESAR SALAD image

Yield 8 appetizer, 4 main salads and skewers

Number Of Ingredients 20

Caeser dressing:
1 Cup mayonnaise
1/4 Cup Parmeson-Reggiano cheese, shredded
1 Tablespoon + 1 teaspoon fresh lemon juice
1 Tablespoon Dijon Mustard
2 teaspoons Worcestershire Sauce
1 Tablespoon finely minced garlic (or to taste)
2 anchovy fillets, mashed
1/4 teaspoon ground white pepper
about 1/3 Cup water for thinning
16 Jumbo Shrimp, peeled and deveined, tail shells on
2 Tablespoons Extra-Virgin Olive Oil
16 Medium scallops, shelled and cleaned
3/4 teaspoon Kosher Salt
16 Well drained Pineapple Chunks, fresh or canned
8 Stalks Lemongrass cut into 10-12" skewers, soaked in water for 10 minutes or 8 bamboo skewers, soaked for 10 minutes
2 Cups prepared garlic-cheese croutons
6 Cups mixed Salad Greens (see note above)
6 Cups lightly packed chopped Romaine Greens
1 Cup shredded Parmesan-Reggiano Cheese

Steps:

For the dressing, combine dressing ingredients, except water, whisking well. Add water a little at a time, whisking until desired consistency is reached. Place in an airtight container and refrigerate. Whisk before using. At the site, heat a grill or bbq. Toss the shrimp with 2 teaspoons of the olive oil ina small bowl. In a separate bowl, gently toss the scallops with the 2 teaspoons oil. Stir the pineapple in the remaining oil. Season the shrimp and scallops on both sides with salt and pepper. Thread a shrimp onto each of 8 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Alternate with pineapple and scallops on each skewer (there will be 2 shrimp, two pineapple and two scallops, alternating on each skewer. Oil the grill grate and grill the skewers about 8 minutes, covered, and rotating the skewers frequently until the shrimp are pink and the scalops are opaque. To assemble: Toss the coutons in a small bowl with 1/4 cup of the dressing. Add the greens and lettuce and cheese. Add about 1/2 cup of the dressing. Season with more salt and pepper to taste. Divide amontg 4 plates and criss cross 2 skewers on top of each salad.