Caesar Salad Cocktail Recipes

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

CAESAR SALAD

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD I

Steps:

• Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
• In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
• Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
• Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
• To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

CAESAR SALAD COCKTAIL

Steps:

• Heat oven to 400ºF.
• Spoon cheese into 6 mounds, 3 inches apart, on baking sheet sprayed with cooking spray; flatten slightly. Bake 6 min. or golden brown, carefully turning after 5 min. Remove to wire racks; cool.
• Place lettuce in 6 (8-oz.) glasses. Thread 2 tomatoes and 1 onion alternately onto each of 6 skewers. Add to glasses. Drizzle with dressing.
• Top with cheese crisps.

CAESAR SALAD

Steps:

• In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
• Some people like to add an egg yolk at this time, but that is up to you.
• Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
• Assemble torn lettuce and coutons and bacon in very large bowl.
• Then adding dressing a bit at a time and tossing until coated.
• Present with a little more cheese and pepper if desired.
• my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes.
• I put in the oven and toast on a cookie sheet.
• After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
• I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy.
• This step can be made ahead. sinfull.
• Your heart will thank you lol.