Julias Caesar Salad Recipes

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CAESAR SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 24



Caesar Salad image

Steps:

  • For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.
  • With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.
  • For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.
  • Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.
  • Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.
  • Tip onto a serving platter.
  • Place the Not-Knots on top and shave over more Parmesan.
  • For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  • Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
  • For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
  • For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
  • Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
  • Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
  • Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.

1/2 cup mayo
1 1/2 tablespoons anchovy paste
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 lemons, zested and juiced
3 large egg yolks, at room temperature
3/4 cup olive oil
1/2 cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper
3 hearts romaine lettuce
1 Parmesan wedge, for shaving
4 Not-Knots, recipe follows
1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
3 1/2 sticks salted butter
16 cloves garlic, finely pressed
Coarse sea salt
Olive oil, for greasing the pan
2 tablespoons grated Parmesan
Vegetable oil, for frying

JULIA CHILD'S CAESAR SALAD

I can personally attest to the authenicity of this recipe having had it made in front of me at Cardini's in Mexico City many moons ago. The recipe comes from Julia and Jacques Cooking at Home. Here are the notes that accompany it: "When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant."

Provided by davinandkennard

Categories     Low Protein

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10



Julia Child's Caesar Salad image

Steps:

  • Preparing the salad components:.
  • Special equipment:.
  • A large mixing bowl, a small frying pan.
  • You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
  • To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
  • Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
  • To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
  • Mixing and serving the Caesar:.
  • Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
  • Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
  • Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
  • Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

Nutrition Facts : Calories 413.6, Fat 32.8, SaturatedFat 5.7, Cholesterol 109.3, Sodium 247.1, Carbohydrate 26, Fiber 8.6, Sugar 3.2, Protein 10.7

18 -24 leaves romaine lettuce hearts, crisp narrow leaves from the hearts of 2 heads romaine lettuce (or a package romaine lettuce hearts ,about 1 pound)
1 cup plain toasted crouton
1 large garlic clove, peeled
1/4 cup excellent olive oil
salt
1 large egg
fresh ground black pepper
1 whole lemon, halved and seeded
Worcestershire sauce
2 tablespoons freshly grated imported parmigiano-reggiano cheese, only

GRILLED TOMATO AND CAESAR SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14



Grilled Tomato and Caesar Salad image

Steps:

  • For the salad: Heat a grill or grill pan over medium heat.
  • Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
  • For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
  • Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

2 Roma tomatoes, halved lengthwise
1 heart of romaine, halved lengthwise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 anchovy fillets
2 to 3 tablespoons Dijon mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon Worcestershire sauce
2 cloves garlic
1/2 lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus additional shavings, for serving
Kosher salt and freshly ground black pepper

CLASSIC CAESAR SALAD

There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11



Classic Caesar Salad image

Steps:

  • Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
  • Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
  • Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams

About 1/2 cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
1/2 cup freshly grated Parmesan

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