Caesar Salad With Blue Cheese And Bacon Recipes

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BLUE CHEESE CAESAR SALAD



Blue Cheese Caesar Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 10

6 slices white sandwich bread, cubed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup blue cheese dressing (see directions)
1/4 cup grated parmesan cheese
2 anchovy fillets, finely chopped
Juice of 1/2 lemon
2 teaspoons dijon mustard
3 romaine lettuce hearts, roughly chopped
Crumbled blue cheese, for topping

Steps:

  • Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
  • Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.
  • Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

BACON CAESAR SALAD



Bacon Caesar Salad image

Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups cubed day-old bread
2 tablespoons olive oil
3 garlic cloves, sliced
DRESSING:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
1-1/2 teaspoons anchovy paste
Dash pepper
SALAD:
1 large bunch romaine, torn
4 bacon strips, cooked and crumbled
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.

Nutrition Facts : Calories 158 calories, Fat 14g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CAESAR SALAD I



Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

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!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

BLUE CHEESE CAESAR SALAD



Blue Cheese Caesar Salad image

For a cremier version, prepare the dressing in a blender or food processor using all the blue cheese and blending until smooth. If you want you can also add a sprinkling of bacon bits.

Provided by TishT

Categories     Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 head romaine lettuce, rinsed,dried,broken into bite size pieces
1 clove garlic, finely chopped
1 (2 ounce) can anchovy fillets, drained,chopped
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/3 cup mayonnaise
2/3 cup crumbled blue cheese
1/2 cup olive oil
1 1/2 cups croutons (I prefer Pumpernickel Croutons-posted separately)
freshly grated parmesan cheese

Steps:

  • Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until blended.
  • Continue whisking while adding oil in thin stream until thickened.
  • Cover and chill for several hours if desired; reblend if necessary.
  • Toss crisp letuec in very large salad bowl with dressing until thoroughly coated.
  • Add croutons and remaining blue cheese and toss again.
  • Serve with Parmesan cheese.

Nutrition Facts : Calories 283.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 19.4, Sodium 628, Carbohydrate 10.2, Fiber 2.6, Sugar 1.6, Protein 8.2

BLUE CHEESE CAESAR SALAD



Blue Cheese Caesar Salad image

Categories     Salad     Leafy Green     Vegetable     Blue Cheese     Gourmet

Yield Serves 2

Number Of Ingredients 10

enough Italian bread, cut into 3/4-inch cubes, to measure 1 cup
5 tablespoons olive oil
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 flat anchovy fillet, minced
1/2 cup crumbled blue cheese
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 large egg
1 head of romaine, rinsed, spun dry, and torn into bite-size pieces (about 5 cups)
1/4 cup freshly grated Parmesan

Steps:

  • In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool. In a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking until the mixture is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking until the dressing is combined well. In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well.

CAESAR SALAD WITH BLUE CHEESE AND BACON



Caesar Salad with Blue Cheese and Bacon image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

6 thick-cut slices applewood-smoked bacon
6 extra-large eggs
12 (1/2-inch-thick) diagonally cut slices of baguette
Good olive oil
1 large garlic clove, cut in half
1 pound hearts of romaine lettuce, washed and spun dry
8 ounces good Roquefort cheese, cut in shards
Caesar Salad Dressing (recipe follows)
Kosher salt and freshly ground black pepper
1 extra-large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 teaspoons chopped garlic (2 cloves)
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
Kosher salt and freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees.
  • Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
  • Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
  • Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
  • Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
  • Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
  • "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

STEAKHOUSE BURRITO WITH BLUE CHEESE CAESAR SALAD



Steakhouse Burrito With Blue Cheese Caesar Salad image

Try this unique wrap for an impressive dinner in just a short time. For Zaar World Tour, please classify as Southwest for the fusion with Tex Mex.

Provided by LoriInIndiana

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices thick sliced bacon, satueed and diced
2 cups romaine lettuce, shredded
1 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
1/4 cup caesar salad dressing
1 lb boneless beef top sirloin steak
4 burrito-size flour tortillas

Steps:

  • Preheat grill to high.
  • Combine bacon bits, romaine, tomatoes, and blue cheese in a large bowl.
  • Toss with dressing and chill until ready to use.
  • Season steak with salt and pepper.
  • Grill 8 minutes for medium-rare, turning once.
  • Remove from heat, tent with foil, and rest steak 5 minutes.
  • While steak rests, grill tortillas until warmed, about 30 seconds on each side.
  • Slice steak into thin strips, then divide evenly between the tortillas.
  • Arrange 1/2 cup of salad mixture down center, then roll like a burrito.
  • Cut in half on the diagonal and serve.

Nutrition Facts : Calories 727.5, Fat 47.5, SaturatedFat 16.5, Cholesterol 104.3, Sodium 1091.6, Carbohydrate 39.2, Fiber 3.1, Sugar 2.9, Protein 34.4

BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING



Bacon and Blue Cheese Salad with Caesar Dressing image

Provided by Dodie Thompson

Categories     Salad     Leafy Green     Quick & Easy     Blue Cheese     Bacon     Fall     Bon Appétit     St. Louis     Missouri

Yield Makes 4 servings

Number Of Ingredients 16

1 large romaine lettuce head, torn into bite-size pieces
6 bacon slices, cooked, crumbled
1/2 cup crumbled blue cheese (about 2 ounces)
For the easy caesar dressing:
1/2 cup freshly grated Parmesan (about 2 ounces)
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce Makes about 1 cup
1 cup Garlic Croutons
For the garlic croutons:
2 tablespoons (1/4 stick) butter
1/4 cup olive oil
2 large garlic cloves, pressed
4 French bread slices, cut into 3/4-inch cubes

Steps:

  • To make the salad:
  • Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
  • To make the easy caesar dressing:
  • Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
  • To make the garlic croutons
  • Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
  • Makes about 3 cups.

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