Thai Caesar Salad Recipes

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:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

Steps:

• Combine all ingredients in food processor and blend until smooth and creamy, about 1 minute.
• Toss with Romaine lettuce, tomatoes, croutons, and grated parmesan cheese.
• Store any leftover dressing in a jar in the frig.

Steps:

• Rub garlic all over bottom of a large salad bowl.
• Add salt, dry mustard and black pepper to a small bowl. Stir to mix together.
• Whisk in Fish Sauce, vinegar and olive oil to smaller bowl. Blend together well.
• Whisk in egg and lemon juice.
• Add romaine lettuce, Parmesan cheese and croutons to large garlic-rubbed bowl.
• Toss gently with dressing.
• Serve immediately on chilled plates.
• Alternative - mix dressing in garlic rubbed serving bowl. add lettuce & parmesan & croutons to bowl & toss well.
• you must share.

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Steps:

• Thinly slice half a white onion and marinate it with the Italian dressing.
• Hard boil 4 eggs. Cool, then peel the eggs. Separate the yolks from the whites. (Chop the whites up and add them to the salad.).
• Make the dressing: Mash the egg yolks in a bowl. Add the garlic, peanut butter, mayonnaise, water, fish sauce, and Italian dressing. Stir well to combine. It should be a smooth sauce, with very little lumps. Add the marinated onions to the dressing. Add in the sugar, a little at a time, until it reaches the desired balance of sweet to tart.
• Lightly toss the lettuce, egg whites, cilantro, and fried won ton noodles together with the dressing. Add the chicken if using.
• Plate on serving plates & drizzle with the dressing.

Steps:

• Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
• Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
• Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.