Caesarsaladmix Recipes

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 (THE ORIGINAL)

Steps:

• Remove tough outer leaves of the lettuce.
• Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
• To make croutons -.
• Preheat oven to 180°C.
• Cut baguette into thick slices.
• Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
• Place on a baking tray and bake until pale and gold and crisp.
• For the Dressing -.
• With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
• Coddled egg -.
• Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
• Arrange the crisp lettuce leaves in a bowl.
• Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
• Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).

CAESAR SALAD DRESSING MIX

Steps:

• Combine all ingredients in a small bowl; stir until well blended.
• Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.
• Store in a cool dry place and use within 3 to 4 months.
• Makes One 3/4 cup serving (3 Tablespoons) Instructions for Jar: CAESAR SALAD DRESSING: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
• Shake until well blended.
• Chill before serving.

CAESAR SALAD MIX

Steps:

• Spread the lemon rind on a paper towel and microwave on High for 4 to 4 1/2 minutes or until it's dry, stirring several times (alternatively, you can dry it at room temperature for 1 day).
• Combine all ingredients in an airtight container.
• May be stored for up to one month in the refrigerator.

EASY CAESAR SALAD FOR A CROWD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

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.

CAESAR SALAD-NO ANCHOVIES, NO EGGS

Steps:

• Set lettuce into a large serving bowl.
• Place dressing ingredients into a blender (yes all at once), put the lid on your blender, and blend until smooth.
• Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing; I tend to use less and have extra to save for another salad later in the week.
• Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits).
• Grind some black pepper over the salad to taste.
• Add Parmesan cheese and stir to coat.
• Taste for seasonings, adding a little more salt, pepper, or cheese if desired.
• When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately.
• This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.