Best Salad Grilled Caesar Salad Adapted From Cooks Country Recipes

Classic Caesar Salad(Cook's Country) image

Provided by Coppercloud

Categories Greens

Time 20m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
2 garlic cloves, minced
French baguette, cut into 1/2-inch pieces (about 4 cups)
salt and pepper
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 cup parmesan cheese, shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine lettuce hearts, torn into bite-sized pieces (about 12 cups)

Steps:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.

Nutrition Facts : Calories 384.4, Fat 31.6, SaturatedFat 7.2, Cholesterol 23.4, Sodium 539.5, Carbohydrate 17, Fiber 6.7, Sugar 5.5, Protein 12.2

Salad: Grilled Caesar Salad (adapted from Cook's Country) Recipe - (5/5) image

Provided by SharonE

Number Of Ingredients 14

1 ⁄4 cup olive oil (there should be no 1 in front of this, for some reason it keeps doing that on mobile)
1 ⁄2 cup mayonnaise (same thing here, just 1/2 cup)
1 ⁄4 cup parmesan cheese, grated (and again, just a 1/4 cup)
2 anchovy fillets, rinsed and patted dry (optional)
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup olive oil
large garlic clove cut in half
French baguette, sliced
3 romaine heads, sliced in half lengthwise
1 cup shredded parmesan cheese

Steps:

Soak minced garlic clove in the lemon juice for 10 minutes to soften the garlic potency. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice and minced garlic, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated. Brush slices of baguette, on both sides, with olive oil. Place on hot grill, one minute each side. Spoon some of the dressing on the cut side of the romaine heads. If desired, sprinkle some of the parmesan on top. Grill on high heat, cut side down, for 1-2 minutes. Remove. You still want the lettuce to be crisp...just a little charred on the ends. Spread a little more dressing on each head, and sprinkle parmesan and black pepper. Serve with toasted baguette slices.