Easy Caesar Salad Recipe
Easy Caesar Salad Recipe. If you like Caesar salad, but don’t want to spend a lot of time making it, whip up this quick recipe for Caesar salad.
- 1 medium head Romaine lettuce
- Freshly ground pepper
- 1/4 cup Parmesan cheese
- 1 cup croutons
- Caesar Dressing
Mash with a fork in a shallow bowl, the following: 1/4 teaspoon prepared mustard sauce, 6 anchovy fillets and 1/8 teaspoon Worcestershire sauce. Stir in 2 tablespoons lemon juice and 1/3 cup olive oil.
Tear washed and dried Romaine into pieces and place in a salad bowl. Pour over the dressing and toss lightly. Add Parmesan cheese, pepper and croutons.
=> Caesar Salad Recipes: Golden Caesar Salad
You can make this Caesar salad with ingredients you probably already have around the kitchen.
- 2 bunches Romain lettuce
- Pinch of sugar
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 3 tablespoons milk
- 1/4 cup Parmesan cheese
- 1 clove garlic, crushed
- 1 bottle golden Caesar salad dressing
Mix all ingredients together with top with croutons.
=> Best Caesar Salad Recipe: Grilled Chicken Caesar Salad
Here’s a scrumptious chicken Caesar salad recipe that features chicken, pepper, garlic, croutons, and cheese. It’s much heartier than the regular version.
- 1/3 cup plus 1 tablespoon olive oil
- 1 pound boneless chicken
- 1/2 teaspoon each salad and pepper (divided)
- 2 teaspoon garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 dashes hot pepper sauce
- 2 slices bread of choice (cut crust and cube)
- 3 tablespoon ground Parmesan cheese
Preheat broiler. Salt and pepper chicken; place 3 inches from broiler. Cook completely. Cut chicken into 1/4-inch strips. Heat 1 tablespoon oil in skillet; add bread cubes and cook until light brown. Drain and cool.
In a salad bowl, mix garlic.1 1/4 teaspoons salt. Add in the lemon juice, mustard, pepper sauce, and 1/4 teaspoon pepper; mix well. Gradually add 1/3 cup oil; blend well.
Add chicken and coat well. Add lettuce, bread cubes and cheese; toss well.
=> Fiesta Caesar Salad Recipe: Mexican Caesar Salad
Here’s an original Caesar salad that has a real kick to it. It features roasted peppers, Jack cheese, beef, and tortilla chips.
- 1/2 red pepper, julienned & roasted
- 1 cup grated Monterey Jack cheese
- Tortilla chips for garnish
- 2 plum tomatoes
- 1/4 cup pinon nuts
- 1/4 cup olive oil
- 1 tablespoon garlic, chopped
- 4 bunches fresh basil
- 1/4 cup lemon juice
- 3 anchovy strips (or as desired)
- 1/2 cup grated Parmesan cheese
- 12 oz. Beef fillet (must be all 1 piece)
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- Pinch white pepper
Combine chili powder, granulated garlic, cumin, coriander, and white pepper; coat the tenderloin with the spice mixture. The coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.
Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the mixture is too thick, add a bit of warm water or lemon juice.
Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.
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