Best New Caesar Salad Recipes

Grilled Chicken Caesar Salad a New Way image

Provided by Northwest Lynnie

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, rinsed and dried
2 tablespoons olive oil
salt and pepper
1 head romaine lettuce (to taste)
garlic-cheese crouton
2 teaspoons fresh minced garlic cloves
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
1/4 cup freshly grated parmesan cheese (plus more for garnish)
salt and pepper

Steps:

Combine all dressing ingredients in a medium-size bowl.
Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper.
Grill breasts until browned and cooked through (about 3-4 minutes per side).
Let chicken rest for 5 minutes.
Cut chicken cross-wise into 1/4" slices.
Place slices and their juices in the bowl of dressing, mixing gently to coat.
Serve chicken and dressing over romaine and top with croutons.
Garnish with more Parmesan cheese.
Pass the pepper mill!
Cooking time includes cooked chicken resting time.

NEW YORK TIMES CAESAR SALAD DRESSING image

Categories Salad

Number Of Ingredients 7

2 garlic cloves
1 container (6) anchovies, rinsed
1/4 cup fresh lemon juice
1 tbsp dijon,mayo combo
1/2 tsp dry mustard powder
two good dashes of worchestershire sauce
mince garlic; add rest

Steps:

- mince garlic cloves in cuisinart, add rest, mix - adjust seasonings after a few hours

New Caesar-Style Salad image

Provided by Food Network

Categories appetizer

Time 32m

Yield 4 to 5 side-dish servings

Number Of Ingredients 9

3 1/2-inch thick slices French bread, cubed
1/4 cup lemon juice
1 teaspoon olive or vegetable oil
1 teaspoon anchovy paste
1 clove Frieda's Elephant Garlic, peeled and finely minced
1/4 teaspoon pepper
3 cups Limestone lettuce, washed and dried and torn into bite size pieces
3 cups Romaine lettuce, washed and dried and torn into bite size pieces
2 tablespoons grated Parmesan cheese

Steps:

Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve.

New Caesar Salad image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 15

1 baguette, sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1/2 ounce)
Coarse salt and freshly ground pepper
Oil-packed white anchovy fillets (optional)
1 garlic clove, minced
1 large egg yolk
1/4 cup finely grated Parmesan cheese (1/2 ounce)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Dash of worcestershire sauce
Coarse salt
1/4 cup extra-virgin olive oil
1 head escarole, chopped
Shaved Parmesan cheese

Steps:

Make the crostini: Preheat oven to 375 degrees. Brush both sides of bread slices with oil. Sprinkle with grated cheese, and season with salt and pepper. Bake until crisp and golden, about 10 minutes. Top each with an anchovy.
Make the dressing: Combine garlic, egg yolk, grated cheese, lemon juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt. Gradually whisk in oil.
Make the salad: Toss escarole with dressing. Top with cheese. Spoon salad onto crostini.