Caesar Salad Supreme Recipes

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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:

• Prepare lettuce by washing and drying thoroughly.
• Tear lettuce into bite size pieces, place in a plastic bag and refrigerate for several hours.
• Mix olive oil, garlic powder, salt, pepper, dry mustard, Worcestershire sauce and anchovies in a jar, shake vigorously and refrigerate.
• Shake often while refrigerating.
• Just before serving, put the lettuce and croutons in a large bowl, shake the dressing and pour over the lettuce, sprinkle with parmesan cheese and toss until all leaves are coated.
• Make a well in the center of the lettuce.
• Place the egg yolks in the well and top with the lemon juice.
• Toss, toss, toss and toss some more.
• Add more parmesan if desired (I like lots).
• One secret to a good Caesar Salad is in the tossing.

Steps:

• Mince 3 cloves of garlic, and put in food processor with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
• Season to taste with with fresh cracked black pepper.
• Place in a food processor and pulse a few times until ingredients areblended.
• Do not overprocess!
• Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat.
• Cut the remaining 3 cloves of garlic into quarters, and add to hot oil.
• Cook and stir until golden but be careful not to burn!
• Remove garlic from pan.
• Add bread cubes to the hot oil.
• Cook, turning frequently, until lightly browned.
• Put bread cubes on a cookie sheet and place in a 250 degree oven for 5-10 minutes.
• Be careful not to overtoast the croutons.
• Place lettuce in a large bowl.
• Toss with dressing, freshly grated parmesan cheese and croutons.

Steps:

• 1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
• My Note: I scaled this down to 2 servings and, so as not to waste the better part of a can of anchovies, used a little dab of anchovy paste instead. Outside of the dressing being a little thicker than I liked, which I simply thinned with a little half and half, it was just wonderfully creamy, flavorful and a fine substitute for the "real" thing. I, however, followed it to a T - right down to the real anchovies and not anchovy paste. IT WAS EXCELLENT. I've been using an "authentic" caeser recipe for awhile, and this is much, much better (and easier to make). This is in my list of keepers and will replace any caeser dressing I make in the future. UPDATE: I put everything in a blender after chopping the garlic and anchovies. I've made it a second (and now a third) time and a small food processor actually works better than the blender. The ingredients were a little thick and wouldn't blend, so I added a very little bit of milk on the suggestion of my D/W and a little bit of red wine vinegar. Additionally, I added a couple drops of tabasco. After that, everything blended perfectly. I also used some grated parmesan in the dressing and then added some shredded parmesan after I mixed it with the lettuce. Finally, I also added some extra lemon juice at the end- over the top of the salad. I found that the dressing is better after it sits for a while (!) so the flavors can meld (before you add the lettuce), as is usually the case with homemade salad dressings. This was fairly garlicky, but I love garlic and usually add extra to recipes - I didn't add any extra garlic and I really liked this- perfect for me, but would be okay with more garlic as well. Finally, I definitely would keep in the anchovies- If you chop them fine (and I even chopped them before I put them in the blender) you don't even know they're there, it's not fishy, but it does add to the caesar dressing. Also, I found that all of the oil was needed in the blender for it to blend, but in the future, I will add the other ingredients (milk, red wine vinegar) to get it to blend and then slowly dri. A sliced roma tomato fanned on the edge of each plate is our favorite addition for both color and taste, but this is such an amazingly good recipe that the possibilities are endless. Grilled shrimp? Crab? Avocado? D/W, you are a certified Caesar genius.

Steps:

• 1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
• My Note: I scaled this down to 2 servings and, so as not to waste the better part of a can of anchovies, used a little dab of anchovy paste instead. Outside of the dressing being a little thicker than I liked, which I simply thinned with a little half and half, it was just wonderfully creamy, flavorful and a fine substitute for the "real" thing. I, however, followed it to a T - right down to the real anchovies and not anchovy paste. IT WAS EXCELLENT. I've been using an "authentic" caeser recipe for awhile, and this is much, much better (and easier to make). This is in my list of keepers and will replace any caeser dressing I make in the future. UPDATE: I put everything in a blender after chopping the garlic and anchovies. I've made it a second (and now a third) time and a small food processor actually works better than the blender. The ingredients were a little thick and wouldn't blend, so I added a very little bit of milk on the suggestion of my D/W and a little bit of red wine vinegar. Additionally, I added a couple drops of tabasco. After that, everything blended perfectly. I also used some grated parmesan in the dressing and then added some shredded parmesan after I mixed it with the lettuce. Finally, I also added some extra lemon juice at the end- over the top of the salad. I found that the dressing is better after it sits for a while (!) so the flavors can meld (before you add the lettuce), as is usually the case with homemade salad dressings. This was fairly garlicky, but I love garlic and usually add extra to recipes - I didn't add any extra garlic and I really liked this- perfect for me, but would be okay with more garlic as well. Finally, I definitely would keep in the anchovies- If you chop them fine (and I even chopped them before I put them in the blender) you don't even know they're there, it's not fishy, but it does add to the caesar dressing. Also, I found that all of the oil was needed in the blender for it to blend, but in the future, I will add the other ingredients (milk, red wine vinegar) to get it to blend and then slowly dri. A sliced roma tomato fanned on the edge of each plate is our favorite addition for both color and taste, but this is such an amazingly good recipe that the possibilities are endless. Grilled shrimp? Crab? Avocado? D/W, you are a certified Caesar genius.

Steps:

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