Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to prepare a Caesar salad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to prepare a Caesar salad?),it will help you,my kids.
Answers:
Romaine lettuce
parmesan cheese
croutons
bacon bits (optional)
dressing: 1 egg yolk, a little minced garlic, anchovy paste (about 3-4 anchovies worth), 2 teaspoons dijon mustard, 6 oz. vegetable oil, 2 oz. wine vinegar, 1/2 tablespoon worcestershire sauce, salt and pepper to taste. Enjoy!
Other Answers:
Caesar Salad Recipe
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings
Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
dole makes a caesar salad kit, you can find it near the fresh vegetables at your grocery store. other wise, get romain lettuce, caesar dressing, parmasean cheese, croutons, and some people like tomatoes in it
CAESAR SALAD
1 large head romaine lettuce
1 cup olive oil
3 cups French or Italian bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese, shredded or shaved
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).
Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.
Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!
*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.
No one uses eggs in their Cesar salad dressing. Here is a recipe without eggs. Less likely to get salmonella poisoning
Caesar Salad Supreme
"A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread."
Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:15 MinutesReady In:35 MinutesServings:6 (change)
INGREDIENTS:
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces
DIRECTIONS:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Barbecued Chicken Caesar Salad
Prep Time: 20 min
Total Time: 32 min
Makes: 4 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
1/2 cup KRAFT Classic Caesar Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 head romaine lettuce, torn into bite-sized pieces
1/2 cup croutons
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT 100% Grated Parmesan Cheese
POUR 1/4 cup of the dressing over chicken in shallow dish. Refrigerate 20 min. to marinate. Drain; discard marinade.
PREHEAT grill to medium heat. Grill chicken 10 to 12 min. or until cooked through (170°F), turning after 5 min. Cut into thin slices.
TOSS lettuce with remaining 1/4 cup dressing, chicken slices, croutons, bacon bits and cheese.
KRAFT KITCHENS TIPS
Substitute
This salad is just as delicious made with KRAFT Ranch Dressing.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 320
Total fat 19g
Saturated fat 5g
Cholesterol 90mg
Sodium 790mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 2g
Protein 32g
Vitamin A 50%DV
Vitamin C 15%DV
Calcium 15%DV
Iron 8%DV
Source(s):
kraftfoods.com
BEST CAESAR SALAD EVER!
1 large fresh head romaine
4-5 tsp. lemon juice or juice of 1-2 lemons
1 tsp. dry mustard
2 tsp. Worcestershire sauce
sprinkle of lemon pepper
1/4 c. red wine vinegar
1 beaten egg
generous sprinkle of Parmesan cheese
handful of bacon bits
couple handfuls of croutons
mix with creamy Caesar dressing
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to prepare a Caesar salad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to prepare a Caesar salad?),it will help you,my kids.
Answers:
Romaine lettuce
parmesan cheese
croutons
bacon bits (optional)
dressing: 1 egg yolk, a little minced garlic, anchovy paste (about 3-4 anchovies worth), 2 teaspoons dijon mustard, 6 oz. vegetable oil, 2 oz. wine vinegar, 1/2 tablespoon worcestershire sauce, salt and pepper to taste. Enjoy!
Other Answers:
Caesar Salad Recipe
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings
Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
dole makes a caesar salad kit, you can find it near the fresh vegetables at your grocery store. other wise, get romain lettuce, caesar dressing, parmasean cheese, croutons, and some people like tomatoes in it
CAESAR SALAD
1 large head romaine lettuce
1 cup olive oil
3 cups French or Italian bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese, shredded or shaved
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad).
Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.
Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!
*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.
No one uses eggs in their Cesar salad dressing. Here is a recipe without eggs. Less likely to get salmonella poisoning
Caesar Salad Supreme
"A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread."
Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:15 MinutesReady In:35 MinutesServings:6 (change)
INGREDIENTS:
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces
DIRECTIONS:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Barbecued Chicken Caesar Salad
Prep Time: 20 min
Total Time: 32 min
Makes: 4 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
1/2 cup KRAFT Classic Caesar Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 head romaine lettuce, torn into bite-sized pieces
1/2 cup croutons
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT 100% Grated Parmesan Cheese
POUR 1/4 cup of the dressing over chicken in shallow dish. Refrigerate 20 min. to marinate. Drain; discard marinade.
PREHEAT grill to medium heat. Grill chicken 10 to 12 min. or until cooked through (170°F), turning after 5 min. Cut into thin slices.
TOSS lettuce with remaining 1/4 cup dressing, chicken slices, croutons, bacon bits and cheese.
KRAFT KITCHENS TIPS
Substitute
This salad is just as delicious made with KRAFT Ranch Dressing.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 320
Total fat 19g
Saturated fat 5g
Cholesterol 90mg
Sodium 790mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 2g
Protein 32g
Vitamin A 50%DV
Vitamin C 15%DV
Calcium 15%DV
Iron 8%DV
Source(s):
kraftfoods.com
BEST CAESAR SALAD EVER!
1 large fresh head romaine
4-5 tsp. lemon juice or juice of 1-2 lemons
1 tsp. dry mustard
2 tsp. Worcestershire sauce
sprinkle of lemon pepper
1/4 c. red wine vinegar
1 beaten egg
generous sprinkle of Parmesan cheese
handful of bacon bits
couple handfuls of croutons
mix with creamy Caesar dressing
correctness,It's Non-profit and only for informational purposes.
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