Best Tableside Made Caesar Salad Recipes

TABLESIDE CAESAR SALAD

Tableside Caesar Salad image

Provided by Geoffrey Zakarian

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 small loaf ciabatta bread, torn into 3/4-inch cubes
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1 large egg yolk
2 fillets salted anchovy, rinsed
1 head roasted garlic, cloves picked out
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan
1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
4 heads baby romaine lettuce, trimmed and leaves removed
Shaved Parmesan, for garnish

Steps:

For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

TABLESIDE MADE CAESAR SALAD

Tableside Made Caesar Salad image

I used to work in a restaurant where the Maitre' Ds prepared the Caesar Salad tableside. After watching many times, I experimented at home. I never really had measurements so my mother watched me once and sort of came up with this recipe that she kept in her cookbook. Might have to adjust measurements to fit your taste. Also, if you can't stomach anchovies like I can't see my note in the directions about anchovy paste.

Provided by BoxOWine

Categories Salad Dressings

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 large garlic cloves
2 teaspoons fresh lemon juice
1/4-1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
4 anchovy fillets, rinsed
1/4 cup extra virgin olive oil
1 large uncooked egg yolk, room temperature
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
3 -4 romaine lettuce hearts (figure 1 heart per person)
garlic-flavored croutons

Steps:

Crack egg and preserve yolk in small dish. Wash and tear romaine into bite size pieces and refrigerate while preparing rest of dressing.
In large salad bowl (wooden is best), mash garlic into minced size pieces with fork (can cut up a bit first to make easier to mash). Rub garlic all around bowl to expel oils. Add anchovy filets or anchovy paste (found near canned seafood-looks like toothpaste tube). I just squeeze in about 1/2-1 teaspoon. Mash into garlic to form a paste.
Add in egg yolk, lemon juice, Worcestershire sauce and dry mustard. Whisk with fork. Add olive oil in a slow steady stream whisking constantly until blended. At this point taste dressing to adjust tastes. You can add more lemon, Worcestershire, dry mustard, and/or olive oil. Don't worry if dressing seems too greasy, you can cut that with the parmesan/romano cheese.
Add romaine to dressing and toss to coat. Sprinkle in cheese and toss lightly. Refigerate until ready to serve. This will allow the romaine to blend with dressing. Top with croutons and serve.
Can also top with grilled chicken, shrimp, or salmon to make a meal.

Nutrition Facts : Calories 340.4, Fat 24.4, SaturatedFat 4.8, Cholesterol 73.3, Sodium 386.3, Carbohydrate 23.2, Fiber 13.3, Sugar 7.8, Protein 13.7

CLASSIC RESTAURANT CAESAR SALAD

Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

Ingredients

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Steps:

Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g