Best Caesar Cardini Salad Recipes
ORIGINAL CESAR CARDINI CAESAR SALAD
This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.
Provided by Brandess
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
- Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
- Toss with lettuce right before serving.
- Garnish with shaved parmesan.
- NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.
Nutrition Facts : Calories 156, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.1, Sodium 393.4, Carbohydrate 6.3, Fiber 3.4, Sugar 2, Protein 4.8
CAESAR CARDINI SALAD
Long before the Caesar became all the rage, we enjoyed this salad made "Caesar Cardini" way at Bern's Steak House in Tampa. This is the real deal.
Provided by Leslie Coleman
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. In a food processor or blender, add parsley, lemon juice, garlic gloves. Pulsate until parsley is fine.
- 2. Add anchovies, eggs, salt and white pepper to incorporate into parsley mixture until anchovies have disappeared.
- 3. Slowly pour olive oil into mixture while blender or food processor is on medium or high and all is incorporated. (It will look like a pesto sauce.)
- 4. Add parmesan cheese and pulsate until well blended. Remove mixture and store in refrigerator until serving time.
- 5. Cut off the bottom of the romaine lettuce and separate leaves. To avoid handling lettuce, float leaves in a clean sink of cold water until lettuce is clean. Remove leaves to a paper or cloth towel to drip dry.
- 6. Rub a wooden bowl with a garlic clove. Very carefully tear leaves into pieces. (Each leaf into 3 or 4 pieces.)
- 7. Do NOT add dressing until ready to serve. (Dressing will quickly wilt the romaine leaves so the size of the salad will reduce by one-third after adding the dressing.) With clean hands, carefully pull leaves from bottom of bowl until all pieces are coated with the dressing.
- 8. Serve with 1/4" slices of french bread, sliced diagnoally and brushed with garlic and olive oil; then lightly toasted in the oven. No need for croutons with this recipe; the salad is simply too delicious standing alone.
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