Caesar salad recipes
Our top 3 of 8 Caesar salad recipes
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Caesar Salad
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Caesar Salad
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Delia Smith's Mixed-leaf Caesar Salad
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Ingredients
- 1tbsp Mayonnaise
- 15g Anchovies
- 1tsp Dijon
- ½ Lemon
- 2tbsp Parmesan
- 150ml Olive oil
- 4 Gloves of roasted garlic
- ½ Clove of garlic minced
Method
- Put all the ingredients except the oil into a blender. Put into a bowl and whisk in the oil until you have a smooth creamy consistancy.
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1 Comments
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Charlottev Fri Nov 21 2008 • Reply
I added some roast chicken and it was delicious!
Ingredients
- -------------------- salad
- to taste salt and pepper
- 1 teaspoon worcestershire sauce
- 1 clove crushed garlic
- 1 tablespoon lemon juice
- ¼ cup parmesan cheese
- 1 cup mayonaise
- --------------------- Dressing
- 1 bag croutons
- 1 bag Romaine lettuce
- shaved parmesan cheese
Method
- 1.Whisk the dressing ingredients together (mayonnaise, parmesan cheese, lemon juice, garlic worcestershire sauce, salt and pepper.
- Tear the lettuce in to large pieces and 2.throw into a salad bowl.
- 3. Sprinkle croutons and parmesan cheese on top
- 4. Drizzle on dressing
- 5. some people add anchovies but I hate them so always pick them off my plate
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Add commentIngredients
- YOU WILL ALSO NEED
- 1 small cos lettuce
- 1 packet prepared Crispheart lettuce (or the heart of a Webb's Wonder)
- 1 large handful rocket leaves
- 50g tin anchovy fillets. drained (keep the oil and 2 of the fillets for the dressing)
- 40g (1½oz) Parmesan (Parmigiano Reggiano). finely grated
- FOR THE CROUTONS
- 50g (2oz) white bread. crusts removed. cut into 1/3-inch (8mm) cubes
- 1 tbsp extra virgin olive oil
- 1 rounded tbsp finely grated
- Parmesan (Parmigiano Reggiano)
- 1 clove garlic. crushed
- 1 large egg
- 1 clove garlic
- juice 1 lime
- 1 heaped tsp english mustard powder
- ½ tsp worcestershire sauce
- 150ml (5fl oz) extra virgin olive oil
- salt
- freshly milled black pepper
- YOU WILL ALSO NEED
- a baking sheet
Method
- First, make the croutons. Pre-heat the oven to gas mark 4, 350F (180C), then place the cubes of bread in a bowl together with 1 tablespoon of olive oil and 1 rounded tablespoon of Parmesan plus the crushed clove of garlic.
- Stir and toss the bread round to get an even coating of cheese, oil and garlic, then spread the croutons out on the baking sheet and bake them on a high shelf in the oven for 10 minutes.
- Please put a kitchen timer on at this stage! i'm afraid i have burnt more croutons than i care to remember simply because the 10 minutes went so quickly! When the buzzer goes, remove them from the oven and leave to cool.
- Meanwhile, make the dressing by breaking the egg into the bowl of a food processor and adding the garlic (peeled but not crushed), the lime juice, 2 of the anchovy fillets, the mustard powder and Worcestershire sauce.
- Switch on and blend everything till smooth, then, keeping the motor running, pour the olive oil and anchovy oil (which can be combined in a jug first) through the feeder funnel in a slow, steady stream.
- When all the oil is in, you should have a slightly thickened, emulsified sauce with the consistency of pouring cream. Taste the dressing and season with freshly milled black pepper and salt if it needs it. Now arrange the salad leaves (breaking up the larger ones as you go) in a large, roomy salad bowl.
- After that snip in the remaining anchovies and mix to distribute them evenly among the leaves. When you're ready to serve, pour over the dressing and toss very thoroughly to coat all the leaves.
- Sprinkle in 40g (1½oz) Parmesan, toss again and finally scatter the croutons over the salad. Then either portion it out or pass the bowl round for everyone to help themselves.
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