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
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 salad bowl. Pour over 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 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. 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.