Silver Palate Caesar Salad Recipes

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.

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:

• For the dressing:
• Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
• Preheat the oven to 325 degrees F.
• Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
• Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
• In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

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.

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

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.

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.