Fruited Caesar Salad Recipes

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FRIED MEYER LEMON CEASAR SALAD RECIPE



Fried Meyer Lemon Ceasar Salad Recipe image

Fried Lemon Caesar Salad is full of beautiful fried lemon slices and makes for a delicious Caesar salad with a unique, fun twist. It's a lovely appetizer salad, and you can add chicken and turn it into a hearty main course.*Please note that the "prep time" does not include making the croutons -- click croutons in the ingredient list for those instructions.

Provided by Valentina K. Wein

Categories     Appetizer     Salad

Time 27m

Number Of Ingredients 14

2 lemons ((preferably Meyer lemons))
salt, granulated sugar and freshly ground black pepper
olive oil
5 anchovies, (finely chopped )
1 tablespoon garlic, (minced)
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
3 heads Romaine lettuce, (washed and dried, roughly chopped)
2 cups Lemon-Garlic Croutons (click here for the recipe)
1 cup Parmesan, (shaved)

Steps:

  • Wash, dry, and thinly slice the lemons -- placing them on a large plate as you go. You should get about 8 slices per lemon, and they should be about 1/8-inch thick.
  • Coat the bottom of a large sauté pan with olive oil, place it over medium-high heat. While the pan is preheating, sprinkle both sides of the lemon slices with salt, pepper and sugar. This should be a light sprinkling, but enough to season each slice well.
  • Once the pan is very hot, add the lemon slices and sauté until the bottoms are golden brown, about 1 minute. Use a tiny spatula to gently flip the slices, and brown the other side, about 30 seconds. Place the sautéed lemons slices on a plate to cool. Set aside.
  • Once cooled, cut each sautéd lemon slice into fourths -- you can stack a few at a time to do this. Set aside.
  • In a small bowl, combine the anchovies, garlic, mustard, vinegar, lemon juice, and honey. Mix to blend. Gradually, pour in the oil, whisking all the while to blend it evenly. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
  • In a large salad bowl, mix the lettuce with the Lemon-Garlic Croutons, Parmesan and the fried lemons.
  • Just before you're ready to serve, toss the salad with the dressing.

Nutrition Facts : Calories 289 kcal, ServingSize 1 serving

CAESAR SALAD



Caesar Salad image

You don't have to eat out to enjoy a great-tasting Caesar salad. This easy 15-minute recipe relies on pantry staples and a few flavorful ingredients - like anchovy paste and lemon juice - to capture the classic taste of Caesar.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 11

1/3 cup olive or vegetable oil
3 tablespoons lemon juice
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 garlic clove, finely chopped
1 large bunch romaine, torn into bite-size pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  • Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Nutrition Facts : Calories 175, Carbohydrate 7 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

FRUITED CAESAR SALAD



Fruited Caesar Salad image

"I couldn't find a single Caesar salad recipe I liked, so I combined ingredients from a few recipes and came up with this one," shares Kathy Keleher of Oak Creek, Wisconsin. "The addition of fruit gives this salad such a wonderful flavor. You could use a mango or mixed dried fruit instead of an apple or a pear."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 garlic cloves, peeled, divided
1/4 teaspoon salt, divided
2 cups cubed French bread
4 teaspoons lemon juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
4 cups torn romaine
2 tablespoons shredded Parmesan cheese
1 medium apple or ripe pear, diced

Steps:

  • For croutons, combine 2 tablespoons oil, one garlic clove and 1/8 teaspoon salt in a bowl; let stand for 1 hour. Strain oil and discard garlic. Toss bread cubes the oil; place on a baking sheet. Bake at 400° for 6-7 minutes or until golden brown, stirring occasionally. Cool., In a small bowl, combine the lemon juice, mustard, Worcestershire sauce, pepper and remaining oil and salt. Mince remaining garlic; stir into dressing. , Place romaine in a salad bowl; drizzle with dressing. Add the croutons, Parmesan cheese and apple; toss to coat.

Nutrition Facts :

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Categories     main-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.

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