Charred Little Gems Caesar Salad Recipes

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CAESAR'S LITTLE TOASTED GEM



Caesar's Little Toasted Gem image

Provided by Claire Robinson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup Greek yogurt, such as Icelandic Skyr
2 teaspoons anchovy paste (I like the tube)
1 large fresh clove garlic, minced (I grate on a rasp grater for speed)
Juice of 1/2 lemon
Kosher salt and fresh coarsely ground black pepper
4 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan, plus more to finish
Two 4-ounce packages Little Gem lettuce, washed and dried (romaine hearts work well too)
2 tablespoons toasted breadcrumbs, made at home with leftover stale bread

Steps:

  • In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy!

CHARRED STEAK BLT CAESAR SALAD



Charred Steak BLT Caesar Salad image

A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.

Provided by Gabriela Rodiles

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 1-pound strip steaks, about 1-inch thick
4 strips bacon
2 anchovies packed in olive oil, rinsed and roughly chopped
1 clove garlic, chopped
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper
3 romaine hearts
Olive oil, for coating
1/2 cup cherry tomatoes, halved
One 2-ounce block Parmesan

Steps:

  • Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
  • Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
  • Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
  • Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
  • Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
  • Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
  • Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
1 egg yolk*
2 large cloves garlic, peeled and finely chopped
2 tablespoons Dijon mustard
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2ounce can anchovy fillets, drained and finely chopped
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
1 cup toasted croutons

Steps:

  • In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.
  • Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

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.

CHARRED CAESAR SALAD RECIPE



Charred Caesar Salad Recipe image

A simple and delicious Charred Caesar Salad is a delicious appetizer for family and friends!

Provided by Litehouse Foods

Categories     Salad

Time 15m

Yield 2

Number Of Ingredients 6

1 ea Romaine Lettuce
1 ea Cooking Spray
1 ea Croutons
1 ea Litehouse® Caesar Dressing
1 ea or Litehouse® Romano Caesar Dressing
1 ea Parmesan Cheese, grated

Steps:

  • Preheat the barbeque to a high heat.
  • Slice the romaine length ways and rinse under cold water. Pat dry and spray lightly with cooking spray or brush with a bit of oil.
  • Place the lettuce cut side down on the bbq just long enough for it to char, about two minutes.
  • Remove the lettuce and top with dressing, croutons and grated parmesan cheese.
  • Alternatively, first chop the lettuce, discard the stem and toss it all together in a bowl.
  • Serve immediately.

Nutrition Facts : Calories calories

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