CLASSIC CAESAR SALAD 101
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
- In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
- Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.
PERFECT CAESAR SALAD
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Submerge romaine leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days.
- Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
- Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.
CAESAR SALAD 101
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt, and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
- Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
- Cut the lettuce into 1 to 1 1/2-inch pieces and add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.
CLASSIC CAESAR SALAD
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
- Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
- Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.
CAESAR SALAD WITH HARD-COOKED EGGS
Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
- In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
- In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.
Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g
CAESAR SALAD DRESSING
Anchovies add rich, subtle flavor to this classic dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Roughly chop garlic and anchovy fillets; sprinkle with salt and drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in lemon juice, mayonnaise, and mustard. Whisk in olive oil.
Nutrition Facts : Calories 210 g, Fat 22 g, Protein 1 g, SaturatedFat 3 g
CHICKEN CAESAR SALAD
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
- Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
- Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
- Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
- If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g
LIGHT CAESAR SALAD
Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add bread cubes, and toss to combine. Spread cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.
- Make the vinaigrette: In a small bowl, mince remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in lemon juice, Worcestershire, mustard, and the pepper. Slowly whisk in the oil.
- In a large serving bowl, toss lettuce with vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.
CAESAR POTATO SALAD
Can't decide between Caesar and potato salad? With this inventive recipe, you won't have to.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine olive oil, garlic, lemon juice, and Parmesan. Add potatoes and toss to combine. Season with salt and pepper. Add romaine hearts just before serving. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 301 g, Fat 13 g, Fiber 4 g, Protein 10 g, SaturatedFat 4 g
MARTHA STEWART'S CAESAR SALAD
I saw Martha make this on an episode a few days ago and I thought it would be a great salad for a casual dinner party. I mean, who doesn't like Caesar salad? If you make this tableside it's very impressive. If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Provided by Miss Erin C.
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Make the croutons: Preheat oven to 450°.
- Combine butter and olive oil in a large bowl.
- Add bread cubes, and toss until coated.
- Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
- Spread bread in a single layer on an 11-by-17-inch baking sheet.
- Bake until croutons are golden, about 10 minutes.
- Set aside until needed.
- Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
- Using two dinner forks, mash garlic and anchovies into a paste.
- Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
- Chop romaine leaves into 1- to 1 1/2-inch pieces.
- Add croutons, romaine, and cheese to the bowl, and toss well.
- If you wish, grate extra cheese over the top.
- Serve immediately.
- To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
- Screw the lid on the jar tightly, and shake to combine.
- Shake the jar before each use.
- Store, refrigerated, for up to 4 days.
- Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
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