Caesarsaladtopsupreme Recipes

Steps:

• Prepare lettuce by washing and drying thoroughly.
• Tear lettuce into bite size pieces, place in a plastic bag and refrigerate for several hours.
• Mix olive oil, garlic powder, salt, pepper, dry mustard, Worcestershire sauce and anchovies in a jar, shake vigorously and refrigerate.
• Shake often while refrigerating.
• Just before serving, put the lettuce and croutons in a large bowl, shake the dressing and pour over the lettuce, sprinkle with parmesan cheese and toss until all leaves are coated.
• Make a well in the center of the lettuce.
• Place the egg yolks in the well and top with the lemon juice.
• Toss, toss, toss and toss some more.
• Add more parmesan if desired (I like lots).
• One secret to a good Caesar Salad is in the tossing.

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.

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

Steps:

• Preheat the oven to 350 degrees F.
• For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.
• For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.
• Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.
• To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.

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.

Steps:

• Combine the anchovies, black pepper and a half-cup of the olive oil in a blender or food processor. Puree about five minutes until very smooth. Add the grated Parmesan and blend briefly to combine. Measure and reserve one-third cup of the anchovy mixture for use with the croutons.
• Bring a small saucepan water to a boil. Place a refrigerated egg on a slotted spoon and submerge in boiling water. Cook one-and-a-half minutes, remove from the water and reserve.
• Puree the garlic with the remaining half teaspoon of olive oil in a blender, or mash together with a mortar and pestle.
• Place the garlic and the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture. Crack open the egg and spoon it (including the parts that are uncooked) into the mixture. Whisk until well combined.
• Combine the reserved anchovy mixture with the diced bread in a bowl and toss to coat. Heat a dry cast-iron skillet over medium-high heat and cook the croutons, stirring constantly until golden and crisp.
• Wash and dry the lettuce. Discard the tough outer leaves and break the remaining leaves into bite-sized pieces. Place in a salad bowl along with the dressing and toss well. Add the toasted croutons, toss again and serve.

Steps:

• Place egg in boiling water for 1min. Take it out and rince under cold water. Crack it immediately into bowl.
• Place all other ingredients into bowl and mix.
• Enjoy!

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.

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.