I need the best recipe for Caesar Salad.?

I make this often for dinner-my whole family loves it.





3-4 boneless,skinless chicken breasts soaked in marinade (I use italian dressing or a mesquite marinade from Kroger grocery store), grilled then cut into bite size pieces





hearts or romaine bagged salad made by dole





herb croutons





fresh grated parmesean (I buy the bagged kind)





freshly grated pepper





newman's own cesear dressing





in large bowl, combine the salad,chicken,and croutons. sprinkle with the cheese then ground pepper on top. add dressing in preffered amount and mix with salad spoons to coat.





there are never leftovers in my house when we eat this!! :)I need the best recipe for Caesar Salad.?
roman lettuce, anchovies and fresh made croutons from ciabatta bread cut into big squares then passed in olive oil anda little bit of garlic in a pan.


sauce:


2 tbsp olive oil


2 tbsp mayonnaise


3 anchovies


1 tbsp anchovy oil


1 small garlic


italian herbs


pepper





put everything in the food processor to make the sauce. cut the lettuce and put it on the serving dish, then the anchovies and top it with the croutons. If you want you can put chicken strips too, but i recommend the classic caesar salad with just lettuce.





Serve the sauce on top of the salad and put some fresh Parmesan cheese over all.I need the best recipe for Caesar Salad.?
Great Caesar Salad! %26lt;3





Chicken Caesar Salad





For efficiency, several components of the salad can be prepared at the same time. Start by preparing the flavored oil for the croutons. While the oil infuses, prepare the brine and brine the chicken. Once the chicken is brining, finish the croutons and prepare the dressing. If you follow these steps, all the components will be ready to come together when the chicken is cooked. Or, if you prefer to work in advance, both the croutons and the dressing can be made one day ahead.





Ingredients:





Garlic Croutons:





2 large cloves garlic , minced fine or pressed through garlic press


1/4 teaspoon table salt


3 tablespoons extra-virgin olive oil


3 cups 3/4-inch bread cubes from 1 baguette or country loaf





Broiled Chicken Breasts:





6 tablespoons kosher salt or 3 tablespoons table salt


3 tablespoons granulated sugar


4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat


Ground black pepper





Caesar Dressing:





2 large eggs


2 tablespoons lemon juice , plus 2 more teaspoons from one lemon


1 teaspoon Worcestershire sauce


1/4 teaspoon table salt


1/8 teaspoon ground black pepper


1 medium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)


4 anchovy fillets (flat), minced (about 1 1/2 teaspoons)


1/3 cup extra-virgin olive oil


Salad


2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)


1/3 cup grated Parmesan cheese





Preparation:





Croutons:


Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)





Chicken:


Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.





Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.





Dressing:


Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)





Salad:


In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately. Serves 4 as a light main dish.
Don't buy a bottled sauce make your own:





Ceasar Dressing:





Just shy of 1 oz pureed anchovies **optional


1/2 oz minced garlic


1 cup olive oil


1 tbsp plus a little splash balsamic vinegar


2-3 tbsp chopped yellow onion


5 egg yolks


1 tbsp plus a little splash red wine vinegar


1/2 oz worcesteshire sauce


1 oz lemon juice


2 tsp dijon mustard


1 dash hot sauce


1/4 cups parmesan cheese





In food processor combine, anchovies, onion, and garlic. Add egg yolks one at a time and puree 2-3 minutes until fluffy. Slowly add olive oil, slowly add the vinegars, worcestershire, mustard, hot sauce, and 1/2 the cheese. Process until well combined. Pour into a conatiner and add remaining cheese and mix. Keep in fridge for up to 10 days. Drizzle ove salad green, tomatoes, chicken or salmon toss and serve sprinkled with a little more parmesan cheese and croutons.











Then toss with romain lettuce, grilled chicken, tomatoes, a little more parmesan cheese, and some croutons.





You can also use beef, shrimp or no meat.
Lemon Cesar Dressing


Homemade Cesar Croutons


2 Heads of Fresh Crisp Romain Lettuce


Parmesan Cheese for Grating





Lemon Ceasar Dressing





Wisk the following together:


1 tspn Grated Lemon Rind


3 Tbsp Lemon Juice


1 tsp Dijon Mustard


1 tsp Anchovy Paste


1 tsp White Wine Worcestershire Sauce


2 cloves Minced Garlic


陆 tsp Salt


录 tsp Ground Pepper


Parmesan Cheese for grating


Gradually add the following:


陆 cup Olive Oil


1 Tbsp Sour Cream





Homemade Cesar Croutons





Pre-heat oven to 300 degrees


1 Loaf Fresh Bread - French or Ciabatta bread is good, or if you want to be super healthy use a sliced loaf of sprouted wheat bread. Cut into cubes - it鈥檚 all going to taste fantastic!


陆 Cup Butter


陆 Cup Olive Oil


陆 tsp Garlic Powder or if you are a garlic fanatic like we are then finely chop 5 or 6 cloves of fresh garlic


2 tsp Italian Seasoning


陆 Cup Parmesan Cheese


Melt the butter in a pan over medium heat, make sure it doesn鈥檛 burn. Add olive oil and mix. Take off the head and mix in garlic powder and Italian seasonings.


Drizzle dressing over bread cubes and toss. Bake on a cookie sheet for 30 - 45 mins until all the bread is a golden brown.


Let it cool on the counter.


Sprinkle the parmesan cheese all over.





Mixing the Salad





No one likes soggy salad so the secret to a great cesar is to make it as you serve it. Toss the lettuce in the dressing right before you put it on the plates. Add the croutons on top and grate fresh parmesan cheese over the top of it all.
Classic Caesar Salad





1 coddled egg (see directions below)


1 to 2 teaspoons finely chopped garlic (1 to 2 medium cloves with inner green germ removed)


1 anchovy fillet, mashed**


Pinch of coarse salt


2 tablespoons (1/2 lemon) freshly squeezed lemon juice***


3 drops Worcestershire sauce


12 tablespoons extra-virgin olive oil


4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided


Coarsely ground black pepper





To coddle egg: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.





To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to ';cook'; the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.


--------------------------------------鈥?br>




Lazy style-Ceasar salad dressing...





2 large garlic cloves, chopped


6 flat anchovies, rinsed, patted dry, and chopped


2 tablespoons fresh lemon juice


6 tablespoons mayonnaise (real mayo, not miracle whip!)


1/4 teaspoon salt


1/2 cup olive oil (preferably extra-virgin)


2 tablespoons water





In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well
CUBBISON'S CAESAR SALAD





Recipe By :


Serving Size : 1 Preparation Time :0:00


Categories : Salads





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 Head Romaine lettuce, washed


And chilled


1/4 c Olive oil


1 Clove garlic, minced


1 Egg


2 tb Lemon juice


1 To 2 tablespoons red wine


Vinegar


1/2 ts Worchestershire sauce


4 To 6 anchovy fillets, cut


Into bits (optional)


1/4 c Grated Parmesan cheese


Freshly ground black pepper


1 c Caesar style croutons





Tear lettuce into bite-sized pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, and toss well. Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once.





Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil.





Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.


00000000000000000000000000000000000000鈥?


CREAMY CAESAR SALAD WITH SPICY CROUTONS


Serving Size : 6 Preparation Time :0:00


Categories :


Salads Low-fat


Low-cal





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 cl Garlic, halved


1/2 c Nonfat mayonnaise


2 tb Red wine vinegar


2 ts Dijon mustard


2 ts White wine


Worchestershire sauce


1 t Anchovy paste


1/4 ts Pepper


2 ts Olive oil


3/4 ts Cajun seasoning


1 Garlic clove, minced


2 c (3/4 inch) sourdough bread


.cubes


18 c Torn romaine lettuce


1/3 c (1 1/3 oz) parmesan cheese


(fresh grated is best)





Drop the garlic halves through the opening in a blender lid with


blender on; process until minced. Add mayonnaise and the next 5


ingredients (mayonnaise through pepper); process until well-blended.


Cover and chill at least 1 hour.


Combine oil, Cajun seasoning, and minced garlic in a medium


microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.


0000000000000000000000000000000000000000鈥?


Low Fat Caesar Salad





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1/2 loaf of italian bread -- cut into 3/4-inch


-- cubes


1/4 cup extra virgin olive oil


1/2 cup vegetable stock


1 teaspoon anchovy paste


2 tablespoons fresh lemon juice


2 tablespoons balsamic vinegar


1 tablespoon dijon mustard


1 teaspoon worcestershire sauce


1 garlic clove -- minced and mashed


-- to a paste with


-- 1/4 teaspoon of


-- salt


1/4 cup freshly grated parmesan cheese


1 head romaine -- rinsed, spun dry,


-- and cut into wide


-- strips


1/4 cup finely chopped red onion





Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.





In a medium bowl, whisk together the stock, anchovy paste, lemon


juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a


slow, steady stream, whisk in the remaining olive oil. Season with


salt and pepper and chill, covered, up to 2 days.





Divide romaine among 4 bowls and drizzle dressing over salads.


Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons. Se

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