11th Hour Spinach Caesar Salad Recipes

BEST EVER SPINACH CAESAR SALAD

Steps:

• 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
• 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
• 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
• * Add a little extra oil, if dressing is too thick for you.

MAMA MIA'S CAESAR SALAD

Steps:

• MAKING THE SALAD: Cut the head of Romaine lettuce lengthwise and then crosswise into 2-inch pieces. Wash and dry the lettuce thoroughly and place in a large bowl. Chill in the refrigerator while preparing the other ingredients.
• Immediately before serving, add about a 1/2 cup of the dressing to the lettuce. Toss until all the leaves are covered. Taste and add more dressing, if desired. Add the garlic-flavored croutons and toss again.
• Evenly divide the salad between 4 plates and sprinkle with the Parmesan cheese and top with 1 or 2 anchovy fillets, if desired.
• MAKING THE GARLIC-FLAVORED CROUTONS: Heat the oven to 350 degrees. Spread the bread cubes in a single file on a rimmed baking sheet. Bake until dry and barely golden, 10 to 12 minutes. Remove from oven and allow to cool slightly.
• Combine the olive oil, parsley and garlic in a small bowl. Sprinkle the salt over the bread and drizzle it with the olive oil mixture. Toss well to coat and return the pan to the oven. (You MUST bake the croutons twice! The first baking dries the bread and gives a little color. The second baking gets them crispy and golden. If you toss the bread cubes with the oil mixture and only bake once, the garlic will burn before the the bread gets crispy and golden). Bake until golden brown, about 10 minutes. Remove from the oven and cool. Store in an airtight container for up to 2 weeks, or freeze for 6 months (be sure to defrost before using). Makes about 10 cups.
• MAKING THE CAESAR DRESSING: In the bowl of a food processor, add the garlic, anchovies, salt, lemon juice, Worcestershire sauce, and mustard powder. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients). Pulse to combine. Add the egg yolks and pulse until blended and thickened.
• With the motor running, very slowly drizzle the oils through the feed tube until they are fully incorporated and the dressing is thick and emulsified. (Of course, you can always use an immersion blender or whisk the dressing by hand.).
• Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper. Makes about 2 1/2 cups.

THE BEST CAESAR SALAD

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.

BISTRO SALAD WITH SPINACH-CAESAR DRESSING

Steps:

• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

11TH HOUR SPINACH CAESAR SALAD

Steps:

• BACON BITS: In a non stick frypan, fry bacon until all fat is rendered. Cool on paper towels then coarsely chop into bits and set aside.
• DRESSING: In a blender process until smooth the Miracle Whip, mayonnaise, anchovy filets, 4 minced cloves of garlic, worcestershire sauce, Dijon mustard, lemon juice, 3 tablespoons freshly grated Parmesan cheese and the 1/4 cup extra virgin olive oil. Pour into container and refrigerate until ready to use.
• MUSHROOMS: Heat 1 tablespoon oil and saute mushrooms lightly - set aside.
• CROUTONS: Heat oil on low and add 2 minced garlic cloves. Toss cubed bread with garlic oil and 1/4 cup Parmesan cheese. Place in 350 degree oven until lightly toasted.
• THE SALAD: In a large salad bowl toss the spinach with as much of the dressing as you prefer. Season with freshly ground black pepper. Add the bacon bits - sauted mushrooms - and croutons. Extra grated Parmesan cheese can also be added.