Chicken Caesar Salad is very delicious for me, this quick recipe for
Caesar salad.
1 medium head Romaine lettuce Freshly ground pepper
1/4 cup Parmesan cheese1 cup croutons Caesar Dressing Directions
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 table spoons milk
1/4 cup Parmesan cheese
1 clove garlic, crushed
1 bottle golden Caesar salad dressing Croutons
Directions
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
Directions
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 cheeseTortilla chips for garnish
2 plum tomatoes
1/4 cup pinon nuts
1/4 cup olive oil1 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
Directions
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.
