Classic Caesar Salad | Emeril Lagasse
Learn how to make an exceptional Caesar Salad. From properly preparing the lettuce, to making the quintessential zesty dressing and irresistible croutons. This crunchy refreshing salad works as a fantastic side dish or as main dish when topped with grilled chicken or shrimp. You won’t want to miss this recipe!
CLASSIC CAESAR SALAD
SERVES 4
SALAD
Coarse salt and freshly ground black pepper
2 cloves garlic
1 to 3 anchovies
2 teaspoons Dijon mustard
1 large egg yolk fork
⅓ cup extra-virgin olive oil
⅛ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
¾ cup freshly grated Parmigiano-Reggiano cheese, plus more garnish
2-3 heads romaine hearts, cut into 1-inch pieces, washed and spun dry
Croutons (recipe follows)
In a large wooden salad bowl, sprinkle a generous pinch of salt. Add garlic and mash to make a paste using a fork. Add anchovies and mash to incorporate. Stir in mustard and add yolk, continuing to stir until well combined. Slowly drizzle in olive oil, stirring until emulsified. Add Tabasco, Worcestershire, and lemon juice and stir to combine. Mix in ½ cup cheese. Add lettuce and gently toss until well coated with dressing. Season with salt and pepper. Top with croutons and gently toss to combine. Garnish with additional cheese.
CROUTONS
SERVES 4
1 garlic cloves, grated (optional)
¼ cup olive oil
2 to 3 cups French bread cubes (from ½ baguette)
Pinch of salt
Preheat oven to 350 degrees. In a small bowl, combine garlic and oil. In a medium bowl, toss bread cubes with oil mixture until evenly coated. Season with salt and toss again. Spread bread cubes in a single layer on a baking sheet. Bake until golden brown, 10 to 15 minutes.
COOK’S NOTES: We advise using caution when consuming raw egg products; children or other individuals with compromised immune systems should take care due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend using only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Classic Homemade Caesar Salad Recipe
There's nothing like a delicious easy to make fresh Caesar salad recipe that is served with homemade dressing and croutons! Subscribe ►
Crazy enough Caesar salad originated in Tijuana, Mexico by an Italian named Caesar Cardini. Cardini moved to California in the early 20th century and often times during prohibition he, like many others, would head to Tijuana for a drink.
He quickly opened a restaurant and a few years later created the Caesar Salad. Who got that story right?
Ingredients for this recipe:
• 2 heads of cored romaine lettuce cut into 1 ½” pieces
• ½ cup shaved parmesan cheese
• 1 croutons recipe
• 1 Caesar dressing recipe (there will be some leftover)
• sea salt and fresh cracked pepper to taste
Serves 8
Prep Time: 5 minutes
Cook Time: 0
Procedures:
1. In a large bowl add in the lettuce, cheese, croutons salt, and pepper.
2. Using a spoon add the desired amount of dressing to the inside of the bowl around the lettuce touching the bowl (see video).
3. Thoroughly toss the greens using tongs until the lettuce, cheese, and croutons are coated in the dressing and serve.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is mixed together with the dressing. it can however be made the day before if the lettuce, dressing, cheese, and croutons are kept separate covered in the refrigerator.
How to Store: Place each ingredient in its own plastic container or bag and keep in the refrigerator for up to 3 days. This recipe will not freeze.
Feel free to add in more dressing, croutons, or Parmesan cheese as you see fit.
Be sure to serve the salad immediately after tossing in the dressing.
If there is another romaine lettuce shortage, green leaf or red leaf lettuce as a substitute will work.
Kale is sometimes used as a substitute or as the main green in this recipe.
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4 Levels of Caesar Salad: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their best caesar salad. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which caesar salad makes you want to ask Et tu, crouton?
Looking for John on Insta? @johndlopresto
Follow Daniel on Instagram @iamdanielvictor
Keep up with chef Saúl on Instagram @chefsaulmontiel and @CantinaRooftop
Rose is on Instagram at @rosemarytrout_foodscience
Director: Chris Principe
Editor: Manolo Moreno
Level 1 - John LoPresto
Level 2 - Daniel Victor
Level 3 - Saul Montiel
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Associate Producer: Sam Ghee
Culinary Producer: Jessica Do
Culinary Associate Producer: Katrina Zito
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Photography: Jeremy Harris
Camera Operator: Lucas Young
Audio: Rachel Suffian
Production Assistant: Rafael Vasquez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Bravado Spice makes homemade croutons and caesar salad from scratch!
Spicy, herby homemade croutons bring this classic caesar salad home. Make it tonight!
Full Recipe:
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INGREDIENTS
1 tbsp Minced garlic
3.5 oz Bravado Spice Creamy Herb & Jalapeño Hot Sauce
2 c Day old bread, cubed
1 c Olive oil (or sub 1/2 c of oil for melted butter)
1 Egg yolk
1 tsp Salt
1 tsp Anchovies
2 tsp Dijon mustard
2 tbsp Lemon juice
2 tsp Worcestershire sauce
1 tsp Black pepper
Shaved Parmesan
STEPS
1. Preheat your oven to 375°F.
2. In a bowl, mix the cubed day old bread, 2 oz Bravado Spice Creamy Herb & Jalapeño Hot Sauce, and 1/2 olive oil or melted butter. Coat the bread evenly and spread on a baking sheet. Bake for 10-12 minutes until golden brown. Remove and let cool.
3. In a food processor, add the egg yolk, salt, anchovies, mustard, lemon juice, and remaining 1.5 oz Bravado Spice Creamy Herb & Jalapeño Hot Sauce. Blend, and while blending, slowly add the remaining 1/2 of olive oil until completely emulsified.
4. In a large bowl, add the romaine lettuce, the cooled croutons, and the black pepper. Toss carefully and slowly with tongs, then garnish with shaved parmesan cheese. Enjoy!
Spicy Caesar Salad Recipe with Laura | Californio's SF | PBS Bringing It Home
Caesar was first created by Caesar Cardini, at Caesar’s Restaurant, in Tijuana, Mexico. Here, we chef Val Cantu from Californio's in San Francisco CA to create an even spicier version of it.
Check out the recipe here:
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