Caesar Salad

 Caesar Salad is undoubtedly the foremost popular of all the salads. Hence, the name fit for royalty. It’s gained widespread acceptance mainly because it’s the taste and texture you’ll enjoy. In other words, it doesn’t taste as most healthy food should. 

Check below are two marvellous recipes and takes on the well-loved salad.

 

 

CAESAR SALAD

 

 4 ounces anchovies

 3 tablespoons Dijon mustard

 2 ounces garlic — chopped

 4 egg yolks

 1/2 cup wine vinegar

 1 tablespoon Worcester sauce

 1 cup parmesan cheese

 1-quart vegetable oil

 1 teaspoon black pepper

 12 cups romaine lettuce

 salt — to taste

 croutons — seasonings in the recipe

 

 STEP ONE: Prepare Croutons (Optional)

 

 Cut a loaf of stale bread into 1/4-inch cubes—season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.

 

 STEP TWO: Prepare Caesar salad Dressing

 

 In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.

 

 STEP THREE:

 

 Tear Romaine lettuce into large pieces and place in a large bowl. Pour dressing over lettuce and toss salad. Serve immediately.

 

 CAESAR SALAD WITH LEMONGRASS-SKWERED SHRIMPS AND SCALLOPS

 

CAESAR DRESSING:

 

 1 cup mayonnaise

 1/4 cup Parmesan cheese, preferably Reggiano

 1 tablespoon plus one teaspoon fresh juice

 1 tablespoon Dijon mustard

 2 teaspoons Worcester sauce

 2 teaspoons minced garlic

 2 anchovy fillets, finely chopped (about one teaspoon)

 1/8 teaspoon ground pepper

 About 1/3 cup water for thinning

 

 16 large shrimp (about 1 pound), peeled and deveined (tails on)

 1 tablespoon plus 2 teaspoons vegetable oil

 16 medium-size sea scallops, muscles removed

 3/4 teaspoon kosher salt

 1/4 teaspoon ground pepper

 8 stalks lemongrass, dig 10- to 12-inch skewers, soaked in water for a half-hour

 2 cups croutons

 6 cups lightly packed mixed salad greens

 6 cups lightly packed chopped hearts of romaine

 1 cup grated Parmesan cheese, preferably Reggiano

 

 1. For the dressing, combine the mayonnaise, Parmesan, juice, mustard, Worcester sauce, garlic, anchovy, and pepper during a small bowl. Whisk until well incorporated. Whisk within the water to desired consistency. Refrigerate until chilled.

 

 2.Preheat a grill to average high or the oven to 450 degrees F. 

Add the shrimp with 2 teaspoons of the vegetable oil during a bowl. During a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on each side, with kosher salt and pepper.

 

* Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the top and tail the head and tail so they will lie flat when cooking.

*Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. 

 

 Cover the grill and cook for 8 minutes, rotating the skewers frequently until the shrimp are pink, and therefore, the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the highest rack of the oven.

 

 3. Toss the croutons during a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing.

 Season with bit kosher salt( or you can use pink salt) and pepper to taste, if necessary. Divide among 4 serving plates—Criss-cross 2 seafood skewers on top of every salad portion.

 

 4. The dressing is often made up to 1-week beforehand and refrigerated. The seafood is often grilled or baked up to eight hours previously and chilled. (If precooked, make sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat during a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

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