Best Lucas Caesar Salad Recipes

CAESAR SALAD

Caesar Salad image

Provided by Food Network

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD I

Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

Ingredients

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Steps:

Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

LUCA'S CAESAR SALAD

Luca's Caesar Salad image

To ensure perfectly cold, crisp lettuce leaves, float the lettuce in a bowl of cold water, drain, and repeat. Spin dry and layer the lettuce on a clean towel, topped with paper towel and layered again. Roll up the paper towel and place in the refrigerator until ready to use.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

3/4 cup extra-virgin olive oil
2 cloves garlic, crushed
2 cups fresh bread cubes, crusts removed, and cut 3/4-inch square
1 teaspoon coarse salt
2 heads romaine lettuce, blemished outer leaves removed and discarded, cleaned as directed above, and cut crosswise into 1-inch strips (about 6 cups)
2 large eggs, soft-cooked for 2 1/2 minutes in boiling water
3 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Anchovies (optional)

Steps:

At least 15 minutes and up to several hours in advance, in a small bowl, combine 1/2 cup of the olive oil and the garlic and set aside.
When ready to cook, heat the garlic oil in a large skillet over medium-high heat. Add the bread cubes and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towel and toss with 1/4 teaspoon of the salt.
Place the cold lettuce in a salad bowl. Pour the remaining 1/4 cup of olive oil over the lettuce. Add the remaining 3/4 teaspoon of salt and toss well. Place the shelled, whole eggs in the center of the lettuce. Add the lemon juice and toss well. The soft-cooked eggs will break apart and combine with the lemon juice to coat the salad with creamy dressing. Add Parmesan cheese and toasted bread cubes, toss again, and top with pepper. Top with anchovies, if desired, and serve immediately.

CAESAR PASTA SALAD

Caesar Pasta Salad image

This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.

Provided by Geoffrey Zakarian

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1/2 loaf ciabatta, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 clove garlic
1 tablespoon capers, drained
3 oil-packed anchovy fillets, drained
2 tablespoons Dijon mustard
1/2 cup grated Parmesan
1/4 cup chardonnay vinegar
1 teaspoon Worcestershire sauce
1/3 to 1/2 cup extra-virgin olive oil
Pinch kosher salt
1 romaine heart, halved lengthwise
2 tablespoons extra-virgin olive oil, plus more for cooking
Kosher salt and freshly ground black pepper
2 cups cooked orecchiette or fusilli pasta, cooled
4 small heads baby Bibb lettuce
2 teaspoons lemon juice
8 fresh basil leaves
1/4 cup grated Parmesan, plus additional for garnishing

Steps:

For the croutons: Preheat the oven to 400 degrees F.
In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.