Best Ceasar recipes?
 

I have a friendly caesar competition this weekend and wanted to see if anyone has some secret ingredients or special ways to improve a standard caesar. Any tips?

This is the best Ever!

This serves 2 peiople

10 oz. Romaine lettuce, chopped in 1 inch squares
1 oz. Anchovies (approximately 2)
1 tbls. Fresh Garlic, pressed
1 tbls. Dijon Mustard
½ tbls. Worcestershire sauce
1 Egg Yolk, coddled
½ cup Good Quality virgin olive Oil
1 tsp. Lemon juice
2 tbls. Red wine vinegar
¼ cup Parmesan cheese, freshly grated
1 cup Seasoned croutons, home-made preferred
Freshly ground black pepper


Place anchovies and fresh garlic in wooden salad bowl. Crush into fine paste with two dinner forks. Add Dijon mustard and Worcestershire sauce to paste and stir. Add egg yolk and continue to stir. SLOWLY add olive oil while continuously stirring. Add lemon juice, red wine vinegar and half the parmesan cheese. Stir. Place Romaine lettuce in dressing mixture and toss, making sure to wet all sides of the lettuce leaves. Add croutons and remaining parmesan cheese. Toss lightly. Serve on cold plates with chilled forks. Sprinkle with ground pepper to taste.

I just made a Jerk Chicken one for lunch today that was awesome.

Here's the recipe I used:

Ingredients:
3/4 cup olive oil
1/4 cup red wine vinegar
6 flat anchovy filets, minced (DID NOT USE)
2 teaspoons fresh minced garlic
1 tablespoon fresh key lime or lemon juice
2 teaspoons Dijon mustard
1 teaspoon ground white pepper
1 teaspoon Pepper Sauce
1 cup freshly grated Parmesan cheese
Salt to taste
1 head Romaine lettuce, washed (for 6 servings)
1 ripe carambola (star fruit)
1-1/2 pounds cooked Jerk Chicken Tenders

Directions:

Make the dressing:
Combine all ingredients from olive oil to pepper sauce in blender or food processor & blend until very smooth. Add the parmesan cheese & mix again until well blended. Season with additional salt to taste if necessary. Refrigerate several hours until well-chilled.
Chop the jerk chicken into 1/2 inch pieces. Tear romaine lettuce into bite-size pieces into a large salad bowl just before serving. Pour on desired amount of salad dressing and toss. Refrigerate any unused dressing for up to 1 week. Remove the brown ribs along the sides of the carambola & slice crosswise into thin stars. Divide the salad among six plates & top with jerk chicken. Arrange carambola slices on top of salad. Have additional grated cheese available for guests.

good luck with salmonella

4 ounces Vodka,3 ounces Clamato,dash of Tabasco and 3 of Worcester add celery

If anchovies are too hardcore for you, use fish sauce. I use a vegetarian fish sauce made out of soy. Great stuff.

A touch of celery salt and a pinch of black pepper and I am so there :thumbsup

Homemade croutons and top the salad with a sliced medium-rare filet mignon.

You lost me at Clamato :1orglaugh


For the caesar competition, I don't have any winning caesar salad dressing recipies but if you want to make a salad that will impress make home made croutons and parmesan cheese crisps.

To make a super fancy salad get both white and pupmernickle bread. Cube, spray with butter flavored pam, both sides, and thow in the toaster oven. If you have a toaster oven with the little pan make a single layer, toast, flip, toast and you're done, it's that easy.

For cheese crisps buy a bag of shredded parmesan cheese or get a nice block and shave some fresh. Sprinkle cheese in small circles (or large, if you want a more avant garde look) onto a non stick baking sheet / cookie sheet- some people line their pans with parchment or silicone. Cheese is naturally oily when you bake it, so it usually comes right up from a non stick pan. Bake @ 350 till golden brown. While they cool if you want to get creative you can bend or roll them intp shapes. Anyways.. google "parmesan crisps" if you want to know a more detailed step by step. I hope you make them though because they're sexy as hell.

http://farm3.static.flickr.com/2149/...3ed9fe4d03.jpg

go with a lime over lemon, adds flare

I love this salad, too bad the only place in town that made a really good one closed down...