CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL
Provided by Alex Guarnaschelli
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.
- Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
- Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt.
- Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim
BASIL CAESAR SALMON
"Since I love both salmon and Caesar salad, I created this 'delish fish' dish," relates Laurie LaClair from North Richland Hills, Texas. "It's hard to believe it takes so little effort to prepare such a showy company entree."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon in a greased 15x10x1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. , Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts :
CAESAR SALAD I
A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.
Provided by Cathy Hofmann
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h25m
Yield 5
Number Of Ingredients 13
Steps:
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g
CAESAR PASTA SALAD
This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.
Provided by Geoffrey Zakarian
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the croutons: Preheat the oven to 400 degrees F.
- In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
- For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
- For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
- In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
- In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.
CHARRED CORN SALAD WITH BASIL VINAIGRETTE
Make and share this Charred Corn Salad With Basil Vinaigrette recipe from Food.com.
Provided by Food.com
Categories Corn
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a grill pan over high heat.
- Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
- Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
- In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 238.9, Fat 12.5, SaturatedFat 1.6, Sodium 10.1, Carbohydrate 32.3, Fiber 4.3, Sugar 6.3, Protein 5
ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS
This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.
Provided by Hetty McKinnon
Categories dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
- In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
- Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
- Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
- After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
- Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
- To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.
HERBAL BASIL CAESAR SALAD
This is a light, fresh, and flavourful take on Caesar salad from Melissa Roberts. The recipe was printed in Gourmet Magazine (June 2009).
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle.
- Toss bread with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Toast in oven, stirring halfway through, until golden, 12 to 15 minutes.
- Meanwhile, with motor running, drop garlic into a food processor and finely chop. Add egg, lemon juice, anchovy paste, and 1/2 teaspoon pepper and pulse until combined. With motor running, add remaining 6 tablespoons oil in a slow stream, blending until emulsified. Add herbs and blend until dressing turns green and herbs are finely chopped.
- Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.
Nutrition Facts : Calories 422.6, Fat 25.1, SaturatedFat 5.6, Cholesterol 48.2, Sodium 764.9, Carbohydrate 36.2, Fiber 4.2, Sugar 1.3, Protein 14.1
More about "basil caesar salad recipes"
BASIL CAESAR SALAD RECIPE | EPICURIOUS
From epicurious.com
4.7/5 (40)Total Time 30 minsServings 6
BASIL CAESAR SALAD - HALF YOUR PLATE
From halfyourplate.ca
Estimated Reading Time 2 mins
CHICKEN CAESAR SALAD WITH LEMON BASIL CHICKEN
From carlsbadcravings.com
WHAT TO DO WITH BASIL: 16 BASIL RECIPES TO ENJOY ALL YEAR …
From gardentherapy.ca
10 BEST MAIN DISH TO GO WITH CAESAR SALAD RECIPES
From yummly.com
DELICIOUS SIDE CAESAR SALAD WITH PECORINO CHEESE AND …
From more.ctv.ca
FUSILLI CAESAR SALAD - DAMN DELICIOUS
From damndelicious.net
FRESH TOMATO BASIL SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BASIL CAESAR SALAD
From mealplannerpro.com
CAESAR SALAD WITH MEATBALLS RECIPE - DAVID BURKE | FOOD & WINE
From foodandwine.com
CHICKEN BASIL CAESAR SALAD
From therootastes.com
BASIL CAESAR SALAD - HEALTHY LIVING
From healthylivingmarket.com
CAESAR SALAD WITH TUSCAN KALE - THE WOKS OF LIFE
From thewoksoflife.com
FOOD - SWEET BASIL
From sweetbasilvail.com
LEMON BASIL CHICKEN CAESAR SALAD SANDWICH - CLOSET COOKING
From closetcooking.com
TOMATO SALAD WITH BASIL VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL
From pinterest.com
CAESAR PASTA SALAD RECIPE - COOKING UP MEMORIES
From cookingupmemories.com
GRILLED AVOCADO & ROMAINE CAESAR SALAD (VEGAN) - BLISSFUL BASIL
From blissfulbasil.com
GRILLED BASIL CAESAR SALAD WITH GARLIC - HEALTHY LIVING MARKET
From healthylivingmarket.com
BELLA SERA RECIPES: BASIL PESTO & CAESAR SALAD - CBS PITTSBURGH
From cbsnews.com
CAESAR SALAD - CULINARY HILL
From culinaryhill.com
GRILLED SEAFOOD SALAD WITH THAI BASIL SALSA VERDE | RICARDO
From ricardocuisine.com
ZEN BASIL SEEDS CAESAR SALAD DRESSING - HIGH FIBER SUPERFOODS
From zenbasil.com
10 BEST CAESAR SALAD SIDE DISH RECIPES | YUMMLY
From yummly.com
BACON CAESAR PASTA SALAD - COLLEGE HOUSEWIFE
From thecollegehousewife.com
BASIL CAESAR DRESSING | OMGFOOD
From omgfood.com
BASIL CAESAR SALAD - HALF YOUR PLATE | CAESAR SALAD, CHEF MICHAEL …
From pinterest.ca
BASIL CAESAR DRESSING | THE GOOD EATS COMPANY
From thegoodeatsco.com
CAESAR BASIL PASTA SALAD (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
TOMATO CAESAR RECIPE | BON APPéTIT
From bonappetit.com
BASIL CAESAR SALAD - CHEF MICHAEL SMITH
From chefmichaelsmith.com
CAESAR SALAD WITH BASIL - CHEF MICHAEL SMITH
From chefmichaelsmith.com
BASIL CAESAR SALAD - AMERICAN RECIPES - FOODDIEZ.COM
From fooddiez.com
WHY WE CALL IT CAESAR SALAD? | FOOD MAGAZINE
From foodmag.ca
COOK THIS: MOLLY BAZ'S CAESAR-ISH POTATO SALAD WITH RADISHES AND DILL
From nationalpost.com
CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL
From fooddiez.com
CREAMY BASIL CHICKEN CAESAR SALAD | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
You'll also love