Sauteed Oyster Mushroom Caesar Salad Recipes

O'CHARLEY'S BLACK AND BLUE CAESAR SALAD RECIPE

O'charley's Black and Blue Caesar Salad Recipe image

I have had this before at O'Charley's and find it to be very, very good. A warning though: When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. You should compensate by starting both the stove-hood exhaust and perhaps opening windows before heating the skillet. Or you may want to cook the steak outside ;)

Provided by Loves2Teach

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 ounce shredded parmesan cheese, divided (about 1/4 cup)
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup caesar salad dressing
3 slices roma tomatoes
1 (6 ounce) sirloin steaks
2 tablespoons margarine, melted
1 -2 tablespoon cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated

Steps:

In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well.
Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
Add tomato slices on one side; refrigerate.
In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat.
Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning.
Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)
While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness.
Cut into 1/2-inch slices.
Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.

Nutrition Facts : Calories 749.9, Fat 58.2, SaturatedFat 18.1, Cholesterol 109, Sodium 1100.2, Carbohydrate 19.7, Fiber 3.1, Sugar 2.4, Protein 36.9

HOTEL CAESAR'S CAESAR SALAD

Hotel Caesar's Caesar Salad image

From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.

Provided by DonnaColorado Johns

Categories < 30 Mins

Time 25m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 garlic cloves
1/2 cup olive oil
1 romaine lettuce, chilled & torn
2 tablespoons wine vinegar
2 lemons, juice of
2 eggs, coddled
salt & pepper
Worcestershire sauce
8 tablespoons grated romano cheese or 8 tablespoons parmesan cheese
1 1/2 cups croutons

Steps:

Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.

SAUTéED OYSTER MUSHROOMS

Sautéed Oyster Mushrooms image

Provided by Lillian Chou

Categories Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

Ingredients

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

HELLMAN'S CAESAR SALAD

Hellman's Caesar Salad image

Make and share this Hellman's Caesar Salad recipe from Food.com.

Provided by Evamyth

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup hellmann mayonnaise
1/4 cup egg yolk
1/4 cup fresh parmesan cheese, grated
2 tablespoons lemon juice
2 tablespoons Dijonnaise mustard
1 garlic clove, minced
1 anchovy fillet (optional)
1/4 teaspoon pepper
1 head romaine lettuce, in bite size pieces
1 cup crouton
5 slices chicken, grilled

Steps:

In a small bowl whisk together all dressing ingredients.
Cover and chill until ready to serve.
In a large bowl toss together with lettuce, croutons and bacon.
Garnish with additional fresh grated parmesan cheese and fresh ground pepper.
Notes: Dressing will keep for up to 1 week in the refrigerator. Makes 1 cup dressing.

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