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Caesar Salad Recipes!
It's Easy to Prepare, Healthy and Yummy!
Caesar Salad has some variations on the special ingredients added into it. But likely, no matter what happens, croutons is the most special part on it and that will make it easier to be recognized.
Caesar Salad
1 lg. head Romaine lettuce
4 cloves garlic, minced
1 bottle Caesar Salad Dressing.
(Click here for your own Caesar Salad dressing recipe)
Grated Romano cheese
Fresh pepper
Lime juice
Garlic croutons
Anchovy paste or chopped anchovies (optional)
Wash and dry Romaine lettuce. Mince garlic and anchovies. Add to your dressing; chill. Sprinkle lettuce with generous amount of grated cheese. Add dash or two of pepper. Squirt of lime juice. Toss well. Add dressing just before serving. Top with croutons. Recipe for croutons:
2 large garlic cloves
Pinch of salt 3 tablespoons virgin olive oil
2 cups French baguette slices cut up into
1/2 inch cubes (white bread works too)
Recipe for salad:
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce, outer leaves removed
1/3 cup Parmesan cheese, grated
Direction for croutons:
Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes. Direction for salads:
Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity. For another special taste, try the following recipe. Its nice green color will raise your appetite. If you prefer to limit carb intake in your recipe,
click here for low carb version of your favorite salad recipes.
Avocado-Caesar 1 garlic clove, finely chopped
1 small hot, Serrano chile pepper, chopped fine
1 tablespoon olive oil
1 tablespoon anchovy oil from the can
3 tablespoons fresh lemon or lime juice
1/4 teaspoon Worcestershire sauce
1 ripe avocado, peeled and pit removed
6 to 7 cups hand-torn Romaine lettuce
1 cup croutons
1/4 cup fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
One 2-ounce can of anchovies
In a mixing bowl, combine the garlic, serrano pepper, olive and anchovy oils, lemon or lime juice, and Worcestershire sauce (Adding the special Caesar salad dressing can give special taste to this recipe. If you prefer to use your own, click here for Cesar Salad Dressing recipe). Let the mixture sit for 5 to 10 minutes, allowing the flavors to blend. Add the avocado to the mixture, and using a fork or whisk stir until smooth. Add the lettuce and toss until the leaves are thoroughly coated. Add the croutons, Parmesan cheese, salt and pepper, and toss again. Serve with anchovies on the side. For 4 to 6 serves.
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