Like A Caesar Recipes
THE CLASSIC CANADIAN CAESAR
The Classic Canadian Caesar is one of Canada's most loved drinks! Made with clamato juice, hot sauce, Worcestershire sauce and a blend of delicious spices.
Provided by Jo-Anna Rooney
Time 5m
Number Of Ingredients 12
Steps:
- Rim a glass with the seasoning salt rimmer. To do this, put a generous amount of the seasoning salt onto a small plate. Use a lime wedge and rub it along the rim of the glass to wet it. Then turn the rim of glass in the salt mixture to coat it.
- Then in a glass combine the Clamato, vodka (if you're adding it), Tabasco, Worcestershire sauce and salt & pepper. Be careful not to touch the seasoning salt on the rim of the glass.
- Garnish with all your favourite things! The more the better...it's almost like lunch! ????
- Enjoy!
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
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- Wet the rim of a tall glass with lime (don't discard the lime because the juice will be used in your cocktail).
- To glass, add Caesar mix, vodka, horseradish, Worcestershire sauce, hot sauce, lime juice (from the lime half) and black pepper. Use a spoon and stir to combine. Top with ice cubes (I like to give everything another little stir).
- On a wooden skewer (big enough to cover a little more than the width of your glass), garnish as desired. Place over top of your glass. Add a celery stick to your cocktail (great for stirring and enjoying). Enjoy!
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