caesar salad recipe

Classic Caesar Salad with crisp homemade croutons and a light caesar salad dressing.&nbsp;

Caesar Salad Recipe

French Baguette (cut in half and thinly sliced (1/4" thick))

Tbsp extra virgin olive oil

tsp minced garlic (2 small cloves)

Tbsp grated parmesan cheese

garlic (minced (1 tsp))

tsp dijon mustard

Worcestershire sauce

lemon juice

tsp red wine vinegar

extra virgin olive oil

tsp sea salt (or

tsp black pepper (plus more to serve)

romaine lettuce ((or 2 small heads romaine))

parmesan cheese (shredded

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.

In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.

Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Croutons:

In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Slowly drizzle in extra virgin olive oil while whisking constantly.

Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

How to Make Caesar Salad Dressing:

Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

How to Make Caesar Salad:

An eggless Caesar salad recipe gets a kick in the pants from a dose of wasabi paste, smoked salmon, nori crisps, and crunchy vegetables. 

Wasabi Caesar Salad

garlic,

anchovy fillets, chopped

fine sea salt

mayonnaise ((60 ml))

sunflower oil

tamari (or soy sauce if not gluten-free)

lemon juice ((30 ml))

of a medium cucumber, thinly sliced ((1/4 cup))

radishes,

~2 tablespoons dressing from above

black sesame seeds

nori crisps, torn

If you have a mortar and pestle, work together the garlic, anchovy and salt to a paste. Work in the wasabi, then the mayonnaise. Slowly drizzle in the oil, stirring or whisking constantly to form an emulsion, then stir in the tamari and lemon juice. (Otherwise, put the garlic through a press, mince the anchovy as finely as you can, and whisk in the remaining ingredients as described.) Taste, adding more wasabi, lemon, salt, or tamari if you feel the dressing needs it. The flavors will come out as the dressing sits. Cover and chill until needed, or up to 1 week.

Make the dressing:

In a large bowl, combine the lettuce, cucumber and radishes. Drizzle with the dressing (it will be thick) and use clean hands to toss until evenly coated. Gently toss in the smoked salmon, parmesan and avocado. Sprinkle with the sesame and nori strips and serve immediately.

Make the salad:

Classic Caesar Salad is fresh, crisp, delicious, and flavorful. With three simple ingredients tossed in a creamy Caesar dressing, it's ready in minutes.

Caesar Salad

romaine lettuce, chopped (about cups chopped)

croutons

cup caesar salad dressing (or less to taste)

mayonnaise

Parmesan cheese, freshly grated

tablespoons lemon juice, freshly squeezed

teaspoons olive oil

clove garlic, minced

anchovy paste

Dijon mustard

teaspoon Worcestershire sauce

¼ teaspoon salt

black pepper

In a large serving bowl, combine romaine lettuce, parmesan, and croutons.

In a medium mixing bowl, combine the salad dressing ingredients. Use a whisk to mix together and stir to combine. (Note that caesar dressing is typically thicker than other dressings. If this recipe is too thick for you, whisk in 1/2 tablespoon of water to thin it out a bit).

Drizzle salad with caesar salad dressing and toss gently to combine. Serve immediately.

Roasted Broccoli Salad with bacon, shallots, and crispy Panko in a Miso-Caesar dressing. Full of bold flavor and satisfying textures, this warm salad is sure to satisfy!

Roasted Broccoli Salad with Miso-Caesar Dressing

broccoli

raw uncured bacon, diced

shallots,

Tbsp. olive oil

Salt and black pepper

breadcrumbs

Pecorino Romano cheese

mayonnaise oil

white miso paste

anchovy paste ((or 1 tsp. finely chopped capers))

Worcestershire sauce ((or tamari))

garlic clove, grated or minced

Tbsp. extra-virgin olive oil

Preheat oven to 425ºF.Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko breadcrumbs to pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. *Watch closely to avoid burning

Meanwhile, prepare dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.

To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese, and dressing; toss to combine. Serve warm or closer to room temperature.

Classic Caesar salad that I have regular requests for at our barbeques. It's simply the best.

Caesar Salad recipe

cos lettuce large torn

eggs hard-boiled quartered

short-cut bacon rashers diced

cheese

200 ml Caesar salad dressing

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Caesar Salad Recipe

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