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Title: Famous Ceasar Salad Recipes

Author: Low Jeremy

Article:
Ceasar Salad is undoubtedly the most popular of all the salads.
Hence, the name fitted for royalty. It has gained popular
acceptance mainly because it has the taste and texture you can
actually enjoy. In other words, it does not taste like most
healthy food should. Listed below are two amazing recipes and
takes on the well-loved salad.

CEASAR SALAD (From Recipe <A
HREF=http://Source.com>http://Source.com</A>)

4 ounces anchovies 3 tablespoons Dijon mustard 2 ounces garlic
-- chopped 4 egg yolks 1/2 cup red wine vinegar 1 tablespoon
Worcestershire sauce 1 cup Parmesan cheese 1 quart olive oil 1
teaspoon black pepper salt -- to taste 12 cups Romaine lettuce
croutons -- seasonings in 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 large bowl.
Pour salad dressing over lettuce and toss salad. Serve
immediately.

CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From
Recipe <A HREF=http://Link.com>http://Link.com</A>)

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 water for thinning

16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil 16 medium sea scallops
(about 1 pound), muscles removed 3/4 teaspoon kosher salt 1/4
teaspoon ground pepper 8 stalks lemongrass, cut into 10- to
12-inch skewers, soaked in water for 30 minutes 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, lemon
juice, mustard, Worcestershire sauce, garlic, anchovy, and
pepper in a small bowl. Whisk until well incorporated. Whisk in
the water to desired consistency. Refrigerate until chilled.

2.Preheat a grill to medium high or the oven to 450 degree F.
Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a
separate bowl, gently toss the scallops with the remaining 2
teaspoons oil. Season the shrimp and scallops, on both sides,
with kosher salt and pepper.

Thread 4 shrimp onto each of 4 lemongrass skewers, threading
them through 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 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 top rack
of the oven.

3.Toss the croutons in 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 more kosher salt and pepper
to taste, if necessary. Divide among 4 serving plates.
Criss-cross 2 seafood skewers on top of each salad portion.

4.The dressing can be made up to 1-week in advance and
refrigerated. The seafood can be grilled or baked up to 8 hours
in advance and refrigerated. (If precooked, be sure to cook the
seafood on the rare side so as not to overcook it when
reheated.) Reheat in a preheated 350-degree F oven, covered with
aluminum foil, for about 5 minutes.

About the author:
Low Jeremy maintains <a
href="http://salad-making.articlesforreprint.com"
target="_blank">http://Salad-Making.ArticlesForReprint.com</a>.
This content is provided by Low Jeremy. It may be used only in
its entirety with all links included.

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