Seared Caesar Salad. Seared romaine with cheater Caesar's dressing 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. Chicken Caesar Salad is a simple and classic recipe.
Without it, it's literally just chicken, lettuce, cheese, and bread cubes. In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. You can cook Seared Caesar Salad using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Seared Caesar Salad
- Prepare 1 head of romaine lettuce.
- It’s 10 of cherry/grape tomatoes.
- Prepare 2 slices of sourdough bread.
- It’s of Caesar salad dressing (separate recipe).
- You need of Extra virgin olive oil (as needed).
- Prepare of Parmesan cheese (as needed).
- Prepare of Salt and pepper (as needed).
While whisking rapidly, pour in a few drops of the olive oil. Continue whisking, and slowly drizzle in more of the olive oil. Toss lettuce with croutons and parmesan cheese. Season with salt and pepper, cover and refrigerate.
Seared Caesar Salad instructions
- 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..
Advertisement 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. Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. This is a classic creamy Caesar salad dressing that's perfect for a salad or for dipping vegetables.