Safe Caesar Salad Recipes

CAESAR SALAD

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.

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.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

SAFE CAESAR SALAD

Steps:

• Early in the day, mix garlic and oil together and set aside, covered, at room temperature. Garlic and oil should be allowed to marinate at least 8 hours and can be left to marinate up to 4 days in the refrigerator.
• Preheat oven (or toaster oven) to 300 degrees. Remove crusts from bread and cut bread into 3/4-inch cubes. Remove garlic from oil, toss bread cubes with 4 tablespoons of the oil, spread them on a baking sheet and allow them to toast about 20 minutes until they are golden brown, turning them so that they toast evenly. Remove from oven and allow to cool briefly.
• Remove heavy outer leaves and cores of the heads of lettuce. Tear remaining leaves in 2-inch pieces. Place them in a salad bowl and season to taste with salt and pepper. Toss with the remaining garlic-flavored oil.
• Mix Worcestershire sauce with lemon juice and, if using, the mayonnaise or egg substitute. Pour over the lettuce, and toss. Add croutons and, if using, the anchovies. Toss again. Sprinkle with grated cheese and serve.