GRILLED TREVISO WITH CITRUS BAGNA CAUDA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 minutes
Number Of Ingredients 13
Steps:
- For the citrus bagna cauda: Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature.
- Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic.
- For the grilled Treviso: Preheat a grill pan over medium-high heat.
- Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
TREVISO CAESAR SALAD
Rather than using the traditional romaine in this Caesar salad, try spear-shaped and slightly bitter treviso, a close relative of radicchio.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the sourdough pieces, olive oil, thyme, and salt and toss. Spread the croutons on a baking sheet and bake until golden, about 10 minutes, shaking the pan once or twice.
- Meanwhile whisk the garlic, lemon juice, vinegar, mustard, and anchovies in the bottom of a large bowl. Gradually whisk in the olive oil. Season to taste with salt and pepper. Add the greens and toss to coat. Add the croutons and toss. Sprinkle with the cheese and serve.
PERFECT CAESAR SALAD
The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield
Provided by Emma Freud
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
- In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.
Nutrition Facts : Calories 820 calories, Fat 68 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3.1 milligram of sodium
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
TREVISO RADICCHIO SALAD WITH WALNUT VINAIGRETTE
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.
- Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
More about "treviso caesar salad recipes"
TREVISO SALAD WITH ORANGE VINAIGRETTE AND MANCHEGO …
From bonappetit.com
5/5 (1)Estimated Reading Time 50 secsServings 8-10
- Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
- Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.
GRILLED ROMAINE CAESAR SALAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
4.8/5 (5)Estimated Reading Time 5 minsServings 4Total Time 20 mins
- Combine the garlic, shallot, minced anchovy, capers, mustard, lemon juice, salt, and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
- Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.) Place the halved heads of lettuces cut side down on the sheet pan. Drizzle with olive oil. Season with salt and pepper to taste. Transfer pan to the oven and broil for 2 minutes, or until lightly charred. (If grilling, grill cut-side down for 2 minutes.).
- Carefully turn the heads. Drizzle with more olive oil. Season lightly with salt and pepper to taste. Scatter the cheese over top or, if you haven’t shaved it yet, grate it over top. Return pan to the oven, and broil for another 2 minutes, checking after a minute and a half. (If grilling, grill for 2 more minutes.)
CAESAR SALAD - CTV
From more.ctv.ca
- Gradually whisk in lemon juice and red wine vinegar. While whisking, add mayonnaise and olive oil.
CAESAR SALAD WITH TUSCAN KALE - THE WOKS OF LIFE
From thewoksoflife.com
LIDIA BASTIANICH'S CAESAR SALAD - CTV
From more.ctv.ca
CAESAR SALAD (THE BEST) | RICARDO
From ricardocuisine.com
CAESAR SALAD | RECIPETIN EATS
From recipetineats.com
CAESAR SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE CAESAR SALAD DRESSING - ONCE UPON A CHEF
From onceuponachef.com
BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS
From damndelicious.net
THE BEST CAESAR SALAD IN L.A. - LOS ANGELES TIMES
From latimes.com
GREEK CAESAR SALAD - RECIPE GIRL®
From recipegirl.com
TREVISANO RADICCHIO SALAD WITH SATSUMAS, PISTACHIOS, AND …
From seriouseats.com
THE ULTIMATE CAESAR SALAD | CANADIAN LIVING
From canadianliving.com
GRILLED TREVISO RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST HOMEMADE CAESAR SALAD - COMPLETELY DELICIOUS
From completelydelicious.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
From bonappetit.com
TREVISO CAESAR SALAD - MEAL PLANNER PRO
From mealplannerpro.com
You'll also love