Quickcaesarsalad Recipes

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!

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:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Steps:

• This is another example of the rewards of culinary recycling. Of course, frying up croutons doesn't take very long, but my tortilla-chip version feels stresslessy instant. I think of it as a quick time variant, mainly because I make my Caesar with croutons of roast cubed garlicky potatoes - and very well it goes down, too. If you prefer, you could, fattoush-style, replace the tortilla chips with pita bread, which you split, toast, then break into shards. People can be awfully tiresome about anchovies (not that the rusty strips of something salty left to die on pizzas are what anchovies can truly taste of) and, anyway, they are not actually part of the original Caesar, so I haven't listed them below. However, in the interests of transparency I should tell you that I do add them to my own Quick Caesar when ransacking the kitchen to assemble this. I either mush one or two pinky brown fillets up in the dressing, or if I have some of those silvery marinated anchovies, like slim sardines, I just toss them in with the chicken.
• Crack the egg into a bowl and whisk well, as you add the oils, Parmesan and lemon juice. If you're not going to add an anchovy or two, whisk in the salt. Break the crisp lettuce into bite-sized pieces and add to a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with pepper, to taste. Toast the tortilla chips for a couple of minutes in an oil-less frying pan over medium heat. Give the dressing another whisk, pour it over the salad, and toss to mix. Add the tortilla chips (and some anchovies if you like) and toss again before wolfing down.

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
• In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.

Steps:

• Whish together dressing ingredients thoroughly.
• Toss lettuce with desired amount of dressing.
• Sprinkle with croutons or almonds and top with extra parmesan if desired.
• Refrigerate unused dressing tightly covered and use within one week.

Steps:

• In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

Steps:

• In a small bowl, combine all ingredients except lettuce.
• Just before serving, toss with lettuce.

Steps:

• Whisk all ingredients except lettuce together.
• Toss with lettuce in a salad bowl.
• Add croutons, if desired.