Hail To The Conquering Heros Caesar Salad Recipes

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

HAIL CAESAR SALAD

Steps:

• Heat oven to 350 degrees.
• Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
• Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
• Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
• In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.

HAIL CAESAR SALAD 2.0

Steps:

• Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
• Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
• Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
• Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
• Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
• Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.

HAIL CAESAR SALAD

Steps:

• Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
• Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
• Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
• To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan. Enjoy!

HAIL TO THE CONQUERING HEROS CAESAR SALAD

Steps:

• For the dressing, combine dressing ingredients, except water, whisking well. Add water a little at a time, whisking until desired consistency is reached. Place in an airtight container and refrigerate. Whisk before using. At the site, heat a grill or bbq. Toss the shrimp with 2 teaspoons of the olive oil ina small bowl. In a separate bowl, gently toss the scallops with the 2 teaspoons oil. Stir the pineapple in the remaining oil. Season the shrimp and scallops on both sides with salt and pepper. Thread a shrimp onto each of 8 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Alternate with pineapple and scallops on each skewer (there will be 2 shrimp, two pineapple and two scallops, alternating on each skewer. Oil the grill grate and grill the skewers about 8 minutes, covered, and rotating the skewers frequently until the shrimp are pink and the scalops are opaque. To assemble: Toss the coutons in a small bowl with 1/4 cup of the dressing. Add the greens and lettuce and cheese. Add about 1/2 cup of the dressing. Season with more salt and pepper to taste. Divide amontg 4 plates and criss cross 2 skewers on top of each salad.

PERFECT CAESAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
• Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
• In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.