Warm Deconstructed Caesar Salad Recipes

DECONSTRUCTED CHICKEN CAESAR SALAD

Steps:

• Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
• Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
• Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
• Preheat the oven to 425°F.
• Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
• Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

CAESAR POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
• Bake in the preheated oven until tender, about 10 minutes.
• Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

CAESAR SALAD

Steps:

• Make the torn croutons: Heat oven to 400 degrees. Remove the crusts from the bread, then cut into inch-thick slices. Cut each slice into inch-wide strips, and tear each strip into inch-size pieces. Toss with olive oil to coat them evenly, then spread pieces out in a single layer on a baking sheet. (Use a second sheet if needed to prevent crowding.) Toast for 18 to 22 minutes, checking them after 8 minutes. Rotate pans, switch their oven positions and use a metal spatula to turn the croutons so they brown evenly. Bake until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside. Season with a light sprinkling of salt if needed. Use immediately; store leftovers in an airtight container for up to 2 days.
• Meanwhile, make mayonnaise: Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a tea towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring; this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, use a blender, stand mixer or food processor.)
• Use a ladle or bottle with a nozzle to drip in the neutral oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don't stop whisking. Once you've added about half the oil, you can start adding a little more oil at once. You want the mayonnaise to be stiff, but if it thickens so much that it's impossible to whisk, add a teaspoon or so of lemon juice to help thin it out.
• Prepare the dressing: Coarsely chop the anchovies and then pound them into a fine paste using a mortar and pestle. The more you break them down, the better the dressing will be.
• In a medium bowl, stir together the anchovies, mayonnaise, garlic, lemon juice, vinegar, Parmesan, Worcestershire and pepper. Taste with a leaf of lettuce, then add salt and adjust the acid (the lemon juice and vinegar) as needed, or add a little of each salty ingredient (Worcestershire, anchovies, Parmesan) to the dressing, bit by bit. Adjust the acid, then taste and adjust the salty ingredients until you reach the ideal balance of salt, fat and acid.
• Use your hands to toss the greens and torn croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and black pepper and serve immediately. Refrigerate leftover dressing, covered, for up to 3 days.

CLASSIC CHICKEN CAESAR SALAD

Steps:

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

WARM DECONSTRUCTED CAESAR SALAD

Steps:

• Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
• Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
• Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

DECONSTRUCTED PAN GRILLED CAESAR

Steps:

• Heat grill pan over high heat.
• For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
• Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
• Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

CAESAR SALAD WITH BLUE CHEESE AND BACON

Steps:

• Preheat the oven to 375 degrees.
• Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
• Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
• Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
• Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
• Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
• "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

DECONSTRUCTED CAESAR SALAD

Steps:

• Place lettuce on a work surface with the natural curve facing up. Divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
• Drizzle with vinegar and oil. Place on platter and serve.

CAESAR SALAD FRENCH LAUNDRY

Steps:

• Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
• Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
• There should be about 1/2 cup of finished glaze.
• Keep the glaze in a squeeze bottle.
• If the glaze is too thick, warm the bottle with hot water to loosen it.
• 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
• Line a baking sheet with Silpat (I used easy release foil).
• sprinkle about 2 teaspoons of the cheese in one corner of the pan.
• Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
• Bake for 8- 10 minutes or until they are golden brown.
• Use a small spatula to transfer them to paper towels.
• (They break VERY easily--I used the pieces if they crumbled).
• They will be soft when they are removed but will stiffen as they cool.
• Store in airtight container for up to 2 days.
• FOR THE DRESSING:.
• Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
• Transfer to a mixer with the paddle attachment and beat in the egg yolk.
• With the machine running, slowly drizzle in the oils.
• Season with white pepper.
• Cover and refrigerate.
• There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
• FOR THE CUSTARDS:.
• Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
• Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
• Preheat the oven to 300°F.
• Whisk the eggs and yolk together in a medium bowl.
• Reheat the cream mixture until it is hot.
• While whisking, gradually strain the cream and milk on the eggs to temper them.
• Season with salt and white pepper.
• Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
• (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
• Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
• If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
• cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
• The edges should look set, but the very centers may not be.
• Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
• (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
• TO COMPLETE:.
• Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
• Season with pepper to taste.
• Place a spoonful of dressing on each plate.
• Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
• Center one crouton in each pool of dressing.
• Lay a Parmesan crisp over each custard and top with a stack of the salad.
• Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.