Kittencals Famous Caesar Salad Recipes

KITTENCAL'S FAMOUS CAESAR SALAD

Steps:

• In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
• Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
• Adjust seasonings to taste.
• Thin with buttermilk (or milk) for a thinner consistency if desired.
• Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
• Toss desired amount of dressing with Romaine lettuce and croutons.
• Sprinkle with more grated Parmesan cheese if desired.

KITTENCAL'S GRILLED CHICKEN CAESAR SALAD

Steps:

• Season the chicken breasts as desired (I use a little seasoned salt and garlic powder) grill until thoroughly cooked (about 12-15 minutes) remove from heat and cool for 10 minutes.
• Slice the breasts into about 1/2-inch slices.
• In a large bowl toss the lettuce with Parmesan cheese, red grape halves, onions and croutons.
• Add in the Caesar dressing and toss to coat (you may use more dressing to taste).
• Season with fresh ground black pepper if desired.
• Divide the salad between 4 serving bowls and top with sliced chicken.
• Delicious!

KITTENCAL'S CAESAR TORTELLINI SALAD

Steps:

• In a medium bowl combine the cooked tortellini with chopped lettuce, Caesar dressing and Parmesan cheese; toss well to coat.
• Season with black pepper to taste and salt if desired.
• Top with sliced cherry tomatoes and croutons.
• Serve immediately.
• Delicious!

KITTENCAL'S CAESAR VINAIGRETTE

Steps:

• Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
• While the machine is still running slowly drizzle in oil.
• Add in Parmesan cheese (if using) blend to combine.
• Season with black pepper and salt (if using).
• Add in the sugar only if needed and blend again.
• Transfer to a glass jar with a tight-fitting lid.
• Cover and refrigerate 6 hours or overnight before using.
• Shake well before using.

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.

KITTENCAL'S FAMOUS GREEK SALAD

Steps:

• For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
• Season with black pepper.
• Chill in fridge for a couple of hours before using to blend flavors.
• Place the salad ingredients in a large bowl.
• Pour dressing over; toss to combine.
• If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).