Best Carrabbas Insalata Caesar Recipes

CLASSIC CAESAR SALAD

Steps:

• Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
• Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
• Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

INGRID'S CAESAR SALAD DRESSING

Steps:

• Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended.
• Cover and refrigerate for 4 hours before serving.

CARRABBA'S CAESAR DRESSING RECIPE

Steps:

• Bring a bowl and wash it before using.
• In this bowl, add the mashed and minced garlic paste. To this garlic paste, add the anchovy paste.
• Mix both the pastes well together their flavors merge.
• Pour the lemon juice in the best and stir with a spoon to mix.
• Shower the pepper to add more flavor and then mix well. Pour the Worcestershire sauce along with the Dijon mustard.
• You can either use a spoon or a hand mixer to blend the paste so that they can get a good mix for a perfect taste.
• The consistency of the dressing should be smooth, a little glossy, and creamy.
• You can pour the dressing over your salads which might be a green salad, a vegetable salad, or a chicken salad.
• The dressing can also be served as a dip with certain dishes.

CAESAR SALAD (INSALATA CESARE)

Steps:

• FOR CROUTONS: 1) Crush garlic and saute with 2 tbsp olive oil over moderate heat. 2) When brown, discard garlic and add bread crumbs and cook until golden and crispy. Drain on paper towel and season with salt and tbsp Parmigiano. FOR SALAD: 1) Remove leaves to reach heart and dry well and cool in preparation for toss. 2) Sprinkle 1/2 tsp salt and olive oil in bowl and rub with garlic before mashing into paste. 3)Add anchovies and capers and mash. Then add mustard and yoke with a little bit of the egg white, mixing into paste. 4) Add remaining olive oil, a little at a time to develop creamy base. 5) Add lemon juice, vinegar, Worcestershire, Tabasco, and 1 tbsp Parmigiano. Mix well. 6) Tear lettuce into bite sized pieces and toss with dressing. Grind fresh black pepper and toss again. Add croutons and one final toss.

CARRABBA'S INSALATA CAESAR

Steps:

• Serves 2 Creamy Parmesan Dressing: 1 cup mayonnaise 1/2 cup grated parmesan cheese 1/2 cup buttermilk (regular milk can be substituted) 3 teaspoons minced garlic 2 teaspoons fresh parsley (minced) 1 teaspoon lemon juice Whisk all ingredients in a small bowl. Refrigerate until serving time to let flavors develop. Serve over Romaine lettuce garnished with croutons and shaved Parmesan cheese

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.