Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, seared caesar salad. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Seared Caesar Salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Seared Caesar Salad is something which I have loved my entire life.
Seared or grilled romaine gives big flavor to the tender, soft lettuce leaves, paired here with an easy cheater's Caesar salad dressing. I feel like I need to make a confession. Place the bread in a single layer on a baking paper lined tray and sprinkle liberally with parmesan cheese.
To begin with this particular recipe, we must prepare a few ingredients. You can have seared caesar salad using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Seared Caesar Salad:
- Get 1 head romaine lettuce
- Get 10 cherry/grape tomatoes
- Take 2 slices sourdough bread
- Make ready Caesar salad dressing (separate recipe)
- Take Extra virgin olive oil (as needed)
- Make ready Parmesan cheese (as needed)
- Get Salt and pepper (as needed)
Why is it my favorite, you ask? Get the recipe for Grilled-Cabbage Caesar Salad ». Place three dishes in a row for frying. I love caesar salad, and I'm very particular about the dressing.
Steps to make Seared Caesar Salad:
- Read steps to plan for them tempo of recipe. Gather ingredients, knife, large cutting board, 2 pans/griddle, and either a rasp grater or vegetable peeler. Place 12" cast iron pan or flat griddle over high heat. Place 8-10" non stick skillet over medium heat.
- Cut sourdough into large crouton squares. 3/4-1" should do. Toss them in a bowl with salt, lots of pepper, and olive oil to coat and place them flat side down on the griddle or skillet while it is still warming up. The idea is to crisp them on the outside and keep them soft and somewhat moist on the interior so cutting them too small will over cook them. Remove them to the same bowl when they turn brown and crisp. Keep the heat on high for the romaine in a moment.
- While the Croutons crisp… Wash tomatoes. Put whole tomatoes in the heating non stick skillet drizzle with olive oil, about 2-3 tablespoons, Salt, about 1/4 to 1/2 teaspoon, and pepper as needed. They will blister, then burst, then blacken. At this point shake the pan to coat with juices and cook the other side of the tomatoes. You can either turn off the heat at this point or continue to cook for more concentration of flavor and color on the other side. They are your tomatoes. Do with them as you please.
- Cut the romaine in half from root to top. Spread 2 teaspoons of Caesar dressing evenly over the cut half. Gently place the two halves, dressing side down, on the griddle or pan. If you are using a pan it may not completely fit. It's ok. Don't cry. Just cut off and eat the top part. Press gently to make sure maximum surface area is in contact with the iron. The idea is to quickly add color/flavor to the cut side without cooking and/or wilting the lettuce. Depending on how hot your pan is that could be 2 mins to 5 mins. Hotter the better. Smoke is ok.
- Assembly! Place lettuce halves on the plate. Drizzle with dressing. Shave or grate generous amount of parm cheese with vegetable peeler or rasp grater. Place 5 tomatoes on each plate or halve. Get fancy with your plating. Come on… You know you want to. Then place croutons on top and drizzle with more olive oil and pepper. Take a bite. Close your eyes. Make it look like you know what you're doing. Ask yourself, can I taste saltiness? Tart and sweetness from the tomatoes? Savory from the dressing? Is it too rich/savory? Then sprinkle with lemon juice. Add more of anything as needed.
It turned out delicious but, very salty, and I love salt. Next time I will leave the salt out and see how that goes. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Trim the root end from the romaine heart; cut the romaine in half lengthwise.
So that is going to wrap it up with this special food seared caesar salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
