Friday, November 20, 2009

Famous Ceasar Salad Recipes

Caesar Salad is undoubtedly the most popular of all salads. Therefore, the name with royalty. Awarded popular, mainly because it has the flavor and texture that can really enjoy. In other words, do not like the healthier foods than they should. Listed below are two recipes, and surprising takes the beloved of salad. Caesar Salad (From http://Source.com recipe) 4 oz Anchovies 3 tablespoons Dijon mustard 2 oz of garlic - chopped 4 egg yolks 1 / 2 cup red wine vinegar 1 tablespoon Worcestershire sauce 1 cup shredded Parmesan cheese 1 quart olive oil, 1 teaspoon salt and black pepper - to taste 12 cups Romaine lettuce croutons - seasonings recipe STEP ONE: Prepare Croutons (optional) Cut a slice of stale bread 1 / 4 inch. Season with melted butter, thyme, basil, garlic, oregano, salt and pepper. Bake until crispy. STEP TWO: Prepare Caesar Salad Dressing In a large bowl, grind consistency of anchovy paste. Mix all ingredients except Romaine lettuce. STEP THREE: romaine lettuce into large pieces and place in large bowl. Pour salad dressing and lettuce salad launch. Serve immediately. LEMONGRASS-Caesar Salad with shrimp and scallops Skweres (From http://Link.com recipe) Caesar dressing: 1 cup mayonnaise 1 / 4 cup Parmesan cheese, preferably Reggiano 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 2 teaspoons minced garlic 2 anchovy fillets, finely chopped (about 1 teaspoon) 1 / 8 teaspoon ground pepper About 1 / 3 cup of water to dilute 16 large shrimp (about £ 1), peeled and deveined (tails on) 1 tablespoon and 2 teaspoons olive oil 16 Middle Sea scallops (about £ 1), muscles removed 3 / 4 teaspoon kosher salt 1 / 4 teaspoon ground pepper 8 stalks of grass lemon, cut into 10 - to 12-inch skewers, soaked in water for 30 minutes 2 cups croutons 6 cups light lunch salad 6 cups light lunch of lettuce hearts, chopped 1 cup grated Parmesan cheese, preferably Reggiano 1 . With the dressing, combine mayonnaise, Parmesan cheese, lemon juice, mustard, Worcestershire sauce, garlic, anchovies, and pepper in a bowl. Whisk until well incorporated. Whisk in water to desired consistency. Refrigerate until chilled. 2.Preheat a network of high medium or oven to 450 degrees F. Add the shrimp with 2 teaspoons olive oil in a bowl. In a separate bowl, gently release the scallops with the remaining 2 teaspoons oil. Season shrimp and scallops on both sides with kosher salt and pepper. Thread 4 shrimp on each of 4 skewers of lemongrass, tapping on the head and tail so as to be flat during cooking. Thread 4 scallops on each of the remaining 4 skewers of lemongrass, so that there are also dishes during cooking. Cover the grill and cook for 8 minutes, turning skewers frequently, until shrimp are pink and scallops are opaque. Or, the skewers on a baking sheet covered with foil and bake for 8 to 10 minutes on top rack of the oven. 3.Toss the croutons in a bowl with about 1/4-cup of the sauce. Add the vegetables and lettuce and parmesan cheese. Add about 1/2-cup dressing. Season with kosher salt and pepper, more if needed. Divide among 4 plates. Criss-cross 2 seafood skewers on top of each serving of salad. 4.The dress can be made up to 1 week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours ahead and refrigerated. (When cooking, be sure to cook the fish on the rare so it does not burn when heated.) Reheated in a preheated oven at 350 degrees F, covered with foil, for about 5 minutes.

No comments:

Post a Comment