Best Ocharleys Black And Blue Caesar Salad Recipes

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CLASSIC CAESAR SALAD



Classic Caesar Salad image

Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra-virgin olive oil
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Steps:

  • Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
  • Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
  • Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

EASY CAESAR SALAD



Easy Caesar Salad image

Fans of Caesar salad will find the dressing used in this tasty version one of the best. My sister, Jan, developed this Caesar salad recipe and was nice enough to share her secret with me.-Dianne Nash, Kaslo, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon Dijon-mayonnaise blend
1 garlic clove, minced
Dash cayenne pepper
1 bunch romaine, torn
Salad croutons and additional grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CAESAR SALAD



Caesar Salad image

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Provided by Sue Li

Categories     Salad     Egg     Garlic     Lunch     Parmesan     Lettuce     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks*
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
5 tablespoons olive oil, divided
1/2 cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1" pieces country bread
3 romaine hearts
Kosher salt
Freshly ground black pepper

Steps:

  • 1. The Dressing
  • A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
  • 2. The Croutons
  • Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
  • 3. The Lettuce
  • Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
  • 4. The Cheese
  • Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
  • 5. The Assembly
  • Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

TRADITIONAL BLACK & BLEU SALAD



Traditional Black & Bleu Salad image

This is the best salad in the world, and I feel so strongly that way that I would better money on that. I've made allot of salads in my day, but NONE have come even slightly close to this one.

Provided by MizEmerilLagasse

Categories     Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 porterhouse steak, cut off the bone and into thick slices (or anything else)
1 shiitaki mushroom, sliced 1/4 inch think
1 (10 ounce) bag european mixed greens
1/2 small red onion, sliced into rings and then into 1/4 s
1 (11 ounce) can mandarin orange sections, drained
blue cheese, to top (I like Gorgonzola)
salt and pepper
3 tablespoons raspberry balsamic vinegar
1 tablespoon minced onion
1/2 tablespoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup light olive oil

Steps:

  • In a small bowl, whisk together all the dressing ingredients, except the oil.
  • Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
  • Heat a medium sauté pan over high/medium-high heat with a little oil in it.
  • Add the mushroom slices, season with salt and pepper, and brown on both sides.
  • Add the steak and sauté until browned.
  • Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
  • ENJOY!

Nutrition Facts : Calories 599.2, Fat 54.2, SaturatedFat 7.5, Sodium 1599, Carbohydrate 29.9, Fiber 1.8, Sugar 25.6, Protein 3.3

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