PIONEER WOMAN CAESAR DRESSING RECIPES

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CAESAR SALAD RECIPE | REE DRUMMOND - FOOD NETWORK



Caesar Salad Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 16

4 whole anchovy fillets
2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
1 teaspoon Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Hearts of romaine lettuce
Fresh Parmesan wedge

Steps:

  • For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
  • With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
  • For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
  • Heat the olive oil in a small saucepan or skillet over low heat.
  • Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
  • Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
  • For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
  • Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
  • Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

CHIPOTLE CAESAR SALAD WITH GRILLED SALMON - THE PIONEER …



Chipotle Caesar Salad with Grilled Salmon - The Pioneer … image

For a flavorful summer salad, try this chipotle Caesar salad with grilled salmon recipe. It comes together in just 30 minutes!

Provided by Ree Drummond

Categories     30-minute meals    weeknight meals    fish    salad

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

1 9-ounce loaf ciabatta bread, cut into 1-inch cubes
1/2 c. plus 1 tablespoon olive oil
1 1/2 tsp. kosher salt
Black pepper, to taste
1/2 c. plus 2 tablespoons grated parmesan cheese
1/2 c. mayonnaise
1/4 c. buttermilk
1/4 c. sour cream
1/4 c. plus 2 tablespoons adobo sauce (from a can of chipotles)
1 tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
1 anchovy fillet
1 garlic clove, smashed
6 6-ounce skin-on salmon fillets
1 head green-leaf lettuce, chopped
1 heart romaine lettuce, chopped

Steps:

  • Preheat the oven to 400 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
  • Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.
  • Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes. 
  • Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.

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