My Caesar Salad Recipes

Steps:

• In a small bowl, mash garlic and salt, forming a paste. Whisk in the lemon juice, Miracle Whip, lemon zest, mustard and pepper. While whisking, gradually add oil in a steady stream until combined. Stir in 1/4 cup cheese. Refrigerate until serving., In a large bowl, combine the romaine, tomatoes, carrots and cucumber. Whisk dressing; drizzle desired amount over salad and toss to coat. Sprinkle with croutons and remaining cheese. Serve with remaining dressing.

Steps:

• Remove tough outer leaves of the lettuce.
• Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
• To make croutons -.
• Preheat oven to 180°C.
• Cut baguette into thick slices.
• Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
• Place on a baking tray and bake until pale and gold and crisp.
• For the Dressing -.
• With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
• Coddled egg -.
• Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
• Arrange the crisp lettuce leaves in a bowl.
• Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
• Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

Steps:

• Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
• Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
• Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn't break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
• Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!

Steps:

• Make the croutons:
• Preheat the oven to 350°F. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
• Make the dressing:
• Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, the Worcestershire sauce, and the mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the Parmesan curls.

Steps:

• Make croutons:
• Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
• Make dressing:
• In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.
• In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.