CAESAR SALAD WITH PARMESAN CROUTONS
Scroll ???? for the recipe! My all time favourite salad recipe. I’m using leftover roast chicken but you can use grilled prawns, smoked salmon or grilled halloumi. Sending you all lots of love ????????
Serves 4
INGREDIENTS:
450g / 1Ib Tuscan kale, tough stems removed, leaves roughly chopped
220g /½ Ib romaine lettuce
30g /¼ cup of parmesan shavings
2 tsps pumpkin seeds
2 filets of cooked chicken (sliced), or grilled prawns, or smoked salmon,
For the dressing
1 clove garlic, crushed
Juice and zest of one lemon
½ cup olive oil
50g / 1/3 cup Parmesan cheese, grated
sea salt and freshly ground black pepper
For the croutons
4 slices of white bread, heels removed and cut into small cubes
2 tbsps olive oil
1 tbsp parmesan cheese
1 tsp dried oregano
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heated the oven to 200oC/400F/Gas 6
2. Start by making the croutons. Place the cubed bread on a roasting tray, and add the
grated parmesan, olive oil and dried oregano. Season with sea salt and freshly ground
black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the
pre-heated oven for 10 minutes.
3. Next make the dressing. Whisk together all the ingredients, then add the leaves,
pumpkin seeds, parmesan shavings and chicken toss well and season with sea salt and
freshly ground black pepper.
4. Lastly add the croutons once they are baked and serve!
The Original Caesar Salad in Tijuana, Mexico! ???? Table-side Preparation is Amazing!
Did you know the Caesar salad was invented in Tijuana, Mexico!? Here's how they still make the original version at Hotel Caesars... and it's absolutely amazing. This could easily be the best salad in the world!
#shorts #food #Mexico
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Our Favorite Homemade Caesar Salad Dressing
Homemade Caesar dressing is simple to make and can be done a few different ways: by hand, in a blender, in a food processor or by using an immersion blender. All methods are simple and quick. I particularly love doing this by hand and enjoy seeing little bits of the garlic and anchovy in the dressing. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 3 to 5 anchovies packed in oil, depending on taste
• 2 medium garlic cloves
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 4 tablespoons grated parmesan cheese
• 1/3 cup neutral oil (like grape seed oil, safflower oil or avocado oil), plus more as needed
• Salt and fresh cracked black pepper
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Caesar Salad Parmesan Cups #shorts
These mini parmesan cups are the perfect finger food for any occasion! They're also loaded with a quick and ridiculously Caesar Salad.
Caesar Salad Parmesan Cups | Makes 12
FULL RECIPE POST:
INGREDIENTS
5oz / 150g freshly grated Parmesan
1 head of Romaine Lettuce, chopped
1 cup / 60g Croutons (see notes)
Caesar Salad Dressing, to preference
1 Chicken Breast grilled/fried & diced (optional)
3.5oz / 100g Pancetta or Bacon, diced (optional)
METHOD
Pre heat oven to 180C/350F.
Working in batches of 4 at a time, add a couple of tbsp of parmesan to a baking tray lined with parchment paper. Spread out to around 3 wide, making sure the circles don't touch each other.
Bake in the oven for 4-5mins, or until the parmesan has melted and is just starting to turn golden. Remove from the oven and leave for 30 seconds, or until you're able to use a spatula to lift them. Try to work fairly quickly (see notes).
Immediately place over an upside down muffin tray, place a sheet of paper towel over the top then gently mould the parmesan around the muffin hole. If you're struggling to form the cup without it breaking, leave the parmesan on the muffin hole and place it in the oven for a minute or so. It'll melt around the hole. Once it's cool enough to handle remove it and place to one side. Repeat process 2 more times with remaining parmesan.
In a medium sized mixing bowl combine lettuce with a few dollops Caesar dressing and chicken. Start off conservatively with the dressing and work your way up so the salad doesn't drown. Divide between cups then top with pancetta and croutons. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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