Caesar Salad Cake Recipes

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Steps:

• Crab Cakes:
• Preheat oven to 350 degrees F.
• Crush the garlic in a large bowl. Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms. Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice. Mix well and add the cheese. Sprinkle in the salt and pepper. Add the romaine lettuce and toss lightly. Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well. Add the croutons and toss again. Chill until ready to serve.
• To make the crab cakes, finely chop the spring onion and chives. Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce. Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs. Refrigerate crab cakes for at least 2 hours to set.
• Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes.
• To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives. Combine the mustard with the fish cream sauce and surround the plate. Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons.
• Preheat the oven to 200 degrees F.
• Place the thinly sliced focaccia on a baking sheet. Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out. Crumble and set aside until ready to use.
• In a saucepan, saute the shallots in the butter until aroma is apparent. Add the fish stock and allow to reduce by half. Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes.

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:

• Preheat the oven to 400 degrees F.
• Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
• Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
• Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
• For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
• All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
• If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
• Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.

Steps:

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

Steps:

• SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
• Refrigerate until serving time.
• CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
• Mix well.
• Add crab meat and gently stir, leaving crab in as large a hunks as you can.
• If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
• Mixture should still be somewhat soft but not runny.
• Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
• Set aside.
• Place 1/4 cornmeal on salad-sized plate.
• With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
• Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
• Gently turn crab cake over to get cornmeal on second side.
• Place crab cakes on large, cornmeal-coated cookie sheet.
• Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
• Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
• TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
• Heat on medium-high heat until hot.
• Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
• Total cooking time should be about 4-5 minutes.
• Add more oil to pan, as needed.
• Repeat until all crab cakes are browned on both sides.
• PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
• Top salad with 5 hot crab cakes, placing one in the center.
• Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
• Place 12 croutons around outer edge of lettuce.
• Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
• Garnish center crab cake with parsley or basil.
• TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
• Cover and refrigerate up to 2 days.
• To reheat, place crab cakes in toaster over and toast just until hot.
• Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
• Do not let them dry out!
• Serve.