Finger Caesar Salads Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAESAR SALAD



Caesar Salad image

Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

Provided by Sue Li

Categories     Salad     Egg     Garlic     Lunch     Parmesan     Lettuce     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks*
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
5 tablespoons olive oil, divided
1/2 cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1" pieces country bread
3 romaine hearts
Kosher salt
Freshly ground black pepper

Steps:

  • 1. The Dressing
  • A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
  • 2. The Croutons
  • Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
  • 3. The Lettuce
  • Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
  • 4. The Cheese
  • Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
  • 5. The Assembly
  • Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

CAESAR SALAD



Caesar Salad image

Pick the youngest, crunchiest romaine heads you can find. Keep them crisp, before and after cleaning, in the vegetable drawer of the refrigerator. Even if you pick young, crispy lettuce, you should use only the pale-green and yellow inner leaves for this salad. But don't throw out the outer leaves. Shred them and stir them into soups, or into a panful of sautéed fresh peas. The dressing shouldn't be too dense; it should be just thick enough to coat each leaf lightly. The cheese that is added at the end will thicken it a little. Oil and vinegar stirred in at the end is a little touch of mine. It's how we serve the salad at Lidia's Kansas City and Pittsburgh. Another little touch that looks nice on a plate is to set one or two whole romaine leaves on the plate and pile the cut leaves over it. Shaving Parmigiano-Reggiano over the finished salad looks nice and tastes nice, too. It's a good thing to keep in mind for other salads as well. Traditionally, Caesar salad was made with a barely cooked egg. Here I use a hard-boiled egg, as I do in my restaurants, for safety reasons.

Yield makes 6 servings

Number Of Ingredients 13

2 cups cubed (1/2-inch) firm-textured white bread
3 young, firm heads romaine lettuce, or one 18-ounce package hearts of romaine
2 tablespoons red-wine vinegar, plus more for dressing the salad
2 tablespoons fresh lemon juice
4 cloves garlic
4 anchovy fillets
1/3 cup extra-virgin olive oil, or as needed
1 tablespoon Dijon mustard
1 hard-boiled egg yolk (page 17)
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese, plus a block of Parmigiano-Reggiano for shaving

Steps:

  • Heat the oven to 350° F. Spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes. Remove and cool. (The croutons may be prepared up to a day in advance. If necessary, recrisp them in a 350° F oven for a few minutes.)
  • If using whole heads of romaine lettuce, remove the darker outer leaves to expose the pale-green center. Reserve the outer leaves for another use, if you like. Cut out the core and separate the hearts of romaine into individual leaves. Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator up to 8 hours.
  • Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining olive oil if any. Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated.
  • Stack the leaves in a large, preferably wooden serving bowl. Bring the bowl to the table and, using a salad fork and spoon, cut the leaves into 1-inch pieces, as used to be done tableside at Italian-American restaurants. (Of course, you can cut the leaves with a knife beforehand.) Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing. Toss in the croutons and ground black pepper to taste. Lastly (so it doesn't clump), sprinkle the grated cheese over the salad, tossing as you add. Serve on chilled plates and, with a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.

CLASSIC RESTAURANT CAESAR SALAD



Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Steps:

  • Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
  • Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic
3 anchovies (I prefer white), plus more for serving
1/2 teaspoon kosher salt
2 large egg yolks
Juice of 2 lemons
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus shaved for serving
10 turns freshly cracked black pepper
3 romaine hearts, leaves separated

Steps:

  • Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
  • Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
  • Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

JULIA'S CAESAR SALAD



Julia's Caesar Salad image

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant.

Provided by Julia Child

Categories     Salad     Cheese     Egg     Leafy Green     No-Cook     Parmesan     Lemon     Fall

Yield Makes 2 to 3 servings

Number Of Ingredients 12

18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)
1 cup plain toasted croutons
1 large clove garlic, peeled
1/4 cup or more excellent olive oil
Salt
1 large egg
Freshly ground black pepper
1 whole lemon, halved and seeded
Worcestershire sauce
2 tablespoons freshly grated parmesan cheese, imported Parmigiano-Reggiano only
Special Equipment
A large mixing bowl; a small frying pan

Steps:

  • Preparing the salad components:
  • You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
  • To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
  • Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
  • To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
  • Mixing and serving the Caesar:
  • Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
  • Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
  • Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
  • Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

More about "finger caesar salads recipes"

CAESAR SALAD SPEARS RECIPE - GRACE PARISI - FOOD & WINE
Dec 9, 2019 1/4 cup extra-virgin olive oil. 7 Belgian endives. 1/2 teaspoon finely grated lemon zest. 3 anchovy fillets, mashed. Kosher salt and freshly ground pepper
From foodandwine.com


HOW TO MAKE CAESAR SALAD FROM SCRATCH - ALLRECIPES
Mar 22, 2022 According to this legend, Alex, an Italian air pilot during World War I, was working at Caesar's restaurant when a group of American airmen came in. Alex wanted to treat the men to a delicious meal, so he decided to make them …
From allrecipes.com


THE BEST HOMEMADE CAESAR SALAD - COMPLETELY DELICIOUS
Mar 11, 2022 Caesar salads are very simple, but incredible when done right. There are 4 components to a true Caesar salad: Romaine lettuce. Romaine is specifically required for a classic Caesar salad. You can tear it or cut it, though …
From completelydelicious.com


LEMONY CHICKEN CAESAR PASTA SALAD RECIPE - HELLOFRESH
• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper.
From hellofresh.com


FINGER CAESAR SALADS RECIPE FROM EPICURIOUS ON FOODPAIR
FoodPair makes it easy to search nearly a million recipes from the best recipe sites on the Web. ... Finger Caesar Salads Save (50) Course Appetizers. Ingredients in this Recipe. 1 small …
From foodpair.com


THESE 15 CAESAR SALAD RECIPES WILL BE THE STAR OF YOUR DINNER PLATE
Feb 4, 2022 These 15 Caesar Salad Recipes Will Be the Star of Your Dinner Plate. by Claire Sibonney. updated February 4, 2022. Hail, Caesar! This salad has it all: crisp greens, toasty …
From foodnetwork.ca


HOMEMADE CAESAR SALAD – A COUPLE COOKS
Nov 1, 2024 Ingredients in a great Caesar salad. From the first bite of this homemade Caesar salad, you’ll be singing its praises! Here are the ingredients to make this classic salad: Croutons: It’s best with homemade croutons, but you …
From acouplecooks.com


CAESAR SALAD. THE PERFECT FINGER FOOD. - THE ART OF DOING STUFF
Nov 9, 2010 He was totally sold when presented with his finger food Caesar salad and now agrees that it is possibly the most brilliant idea in salad since the Waldorf. ... And of course I'm …
From theartofdoingstuff.com


BEST CAESAR SALAD RECIPE - HOW TO MAKE CAESAR SALAD
Apr 5, 2024 Step 1 For the dressing: To a blender, add the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, Worcestershire, and pepper. Blend on low speed for several seconds. Scrape the sides. With the blender on, drizzle the …
From thepioneerwoman.com


EASY CLASSIC CAESAR SALAD RECIPE - THE DINNER BELL
Sep 4, 2019 Wash and dry lettuce and tear into bite-sized pieces or chop with a knife; Combine the 1/2 cup of oil, 1/2 tsp salt, 1/4 cup lemon juice, 1 whole egg, 1 1/2 tsp Worcestershire sauce, and two cloves of garlic into a jar or dressing …
From thedinnerbell.recipes


CAESAR SALAD (THE BEST) | RICARDO - RICARDO CUISINE
In an ovenproof skillet over medium heat, brown the bread in the butter. Season with salt. Transfer to the oven and bake for 6 minutes or until the croutons are crispy.
From ricardocuisine.com


23 RECIPES FOR CAESAR SALAD FANS - TASTE OF HOME
Nov 8, 2023 It really is one of the best salad recipes. —Betty Lamb, Orem, Utah Nutrition Facts: 1 cup: 193 calories, 17g fat (4g saturated fat), 13mg cholesterol, 257mg sodium, 5g …
From tasteofhome.com


6 BEST CAESAR SALAD RECIPES | PBS FOOD
Make the iconic Caesar salad at home with these 6 recipes: including the original Caesar salad (first made at Hotel Caesar's in Tijuana, Mexico!) and…
From pbs.org


FISH FINGER CAESAR SALAD (NON VEG) - THE ANTIDOTE …
Nov 21, 2020 In the meantime, here’s a recipe for this fish finger caesar salad. Fish Finger Caesar Salad (Non Veg) - New Family Favourite? Prep time. 10 mins. Cook time. 20 mins. Total time. 30 mins . Author: Antidote Kitchen. Serves: 2. …
From theantidotekitchen.com


CLASSIC CAESAR SALAD | RICARDO - RICARDO CUISINE
In a bowl, combine the capers, lemon juice, egg yolk, anchovy paste, and garlic with a whisk. Slowly drizzle in the oil, whisking into a mayonnaise.
From ricardocuisine.com


VEGAN COCONUT DHAL WITH TOASTED NAAN FINGERS
1 day ago Try Rose Wyles’ coconut dhal with toasted naan fingers for dinner tonight. This speedy vegan recipe comes from her cookbook High Protein Vegan.Ready in just 15 minutes, …
From plantbasednews.org


FINGER CAESAR SALADS RECIPE - BON APPéTIT
Jan 31, 2002 Preparation. Step 1. Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced …
From bonappetit.com


Related Search