CLASSIC CAESAR SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
OLD SCHOOL CAESAR SALAD - BETHENNY FRANKEL
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. This is a traditional recipe and does not include egg yolks. Enjoy!
Provided by Nif_H
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except for the romaine and croutons in a blender.
- Blend well and pour onto the lettuce. Toss and top with croutons.
Nutrition Facts : Calories 188.4, Fat 15.5, SaturatedFat 2.7, Cholesterol 5, Sodium 211.8, Carbohydrate 9.8, Fiber 3.6, Sugar 2.4, Protein 4.6
CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
SKINNYGIRL SOUR CREAM - BETHENNY FRANKEL
This is an awesome recipe for faux sour cream using greek yogurt and lemon juice. It tastes exactly like sour cream with a fraction of the fat and calories. It's from Bethenny Frankel - celebrity natural foods chef, author, and star of Bethenny Getting Married and The Real Housewives of New York City. I read about this recipe in her book, Skinnygirl Dish. I've put this on top of huevos rancheros, fajitas, tacos, baked potatoes, and chili. Try it, you will not be disappointed.
Provided by Northern Cook
Categories Low Cholesterol
Time 5m
Yield 1 Tablespoon, 16 serving(s)
Number Of Ingredients 2
Steps:
- Pour or squeeze lemon juice over 1 cup of fat free greek yogurt and stir to combine.
- That's it! You're done!
GRILLED BEEF TENDERLOIN - BETHENNY FRANKEL
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. Enjoy!
Provided by Nif_H
Categories Meat
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F.
- Mix seasoning and coat the tenderloin.
- Sear the filet on 4 sides on a grill pan for 2 min each. Finish in oven for 6 more minutes for medium rare.
CLASSIC RESTAURANT CAESAR SALAD
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
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
THE SKINNYGIRL MARGARITA - BETHENNY FRANKEL
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and is famous for creating this margarita, She likens this to the traditional Mexican Margarita and insists that you won't get a hangover with the clear tequila :). Enjoy!
Provided by Nif_H
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients over a glass of crushed ice and garnish with a lime wedge.
Nutrition Facts : Calories 5.5, Sodium 0.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 0.1
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CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
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4.1/5 Author Sue LiServings 6
- Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
- Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
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