SOUTHWESTERN CAESAR SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
- Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy
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.
THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD
This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.
Provided by PanNan
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Prepare dressing first.
- In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
- Process all until smooth.
- With motor running, pour oils in a slow, steady stream into egg mixture.
- When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
- Process until smooth.
- Prepare salad next.
- Spin or pat lettuce dry.
- Place in large salad bowl.
- Add dressing; toss lightly.
- Add beans and corn; toss again.
- Divide mixture among 4 chilled plates.
- Sprinkle with pumpkin seeds and cheese.
- Garnish with tortilla chips.
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHWEST CAESAR SALAD
This is a nice change and goes great with a Tortilla or Mexican Casserole. A quick and easy recipe that is great using shortcuts (I love shortcuts). I add the Quick Chili Croutons for an extra zip. My family really enjoyed this salad which I got from Kraftfoods.com.
Provided by PickyEaters
Categories Low Cholesterol
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
- Mix dressing with cayenne.
- Add dressing to salad and toss.
- Top with parmesan and croutons.
Nutrition Facts : Calories 125.3, Fat 4.1, SaturatedFat 1.7, Cholesterol 7.8, Sodium 170.2, Carbohydrate 18.3, Fiber 4.1, Sugar 2.2, Protein 6.7
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