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.
EGGLESS CAESAR SALAD
Provided by Anne Burrell
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
- Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
- Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
KALE CAESAR SALAD
"Kale is so good for you, and it makes a super-delicious Caesar salad."
Provided by Anne Burrell
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1 to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube. Let the processor continue to run another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top with more parmigiano.
KALE CAESAR SALAD
Steps:
- Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
CHARLOTTE ANNES CAESAR DRESSING
Make and share this Charlotte Annes Caesar Dressing recipe from Food.com.
Provided by Charlotte Annes
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Using a hand processor or wand mixer mice garlic and egg together. Slowly add the oil. While blending add the remaining ingredients. Voila! You are done, for more zing add two more cloves of garlic!
Nutrition Facts : Calories 337.5, Fat 37.2, SaturatedFat 5, Cholesterol 35.2, Sodium 108.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.2
ANNE'S BEST CAESAR SALAD
My SIL makes this for family gatherings and it's always a favorite. She just shared the recipe with me so I'm sharing it with Zaar friends, too!
Provided by DebS 2
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine olive oil, mayo, lemon juice, anchovy paste, Worcestershire sauce, mustard and pepper.
- Stir with a fork until well blended.
- Add lettuce and toss well to coat evenly with dressing.
- Add cheese and croutons and toss again.
Nutrition Facts : Calories 331.4, Fat 14.4, SaturatedFat 3.4, Cholesterol 9.7, Sodium 570.7, Carbohydrate 40.6, Fiber 4.7, Sugar 1.8, Protein 10.6
More about "annes best caesar salad recipes"
EASY CAESAR SALAD RECIPE - THE BEST CAESAR SALAD RECIPE
From eatingonadime.com
KALE CAESAR SALAD RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Author Anne BurrellSteps 3Difficulty Easy
LIGHT HEARTED CAESAR SALAD | AT MY BEST
From atmybest.ca
10 BEST ACCOMPANIMENT SALAD RECIPES | YUMMLY
From yummly.com
ANNE’S ANCHOVY-LESS CAESAR SALAD DRESSING – ORACIBO
From oracibo.com
ANNE'S CAESAR SALAD DRESSING - INSPIRED CUISINE
From inspiredcuisine.ca
TOP 10+ RECIPE CAESAR SALAD - CUISINE.BEST
From cuisine.best
CAESAR SALAD (THE BEST) | RICARDO
From ricardocuisine.com
THE BEST CAESAR SALAD RECIPE | A MIND "FULL" MOM
From amindfullmom.com
20 BEST CAESAR SALAD RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
You'll also love