Recipe: Yummy Seared Caesar Salad

Seared Caesar Salad. Breathe new life into classic Caesar salad with simple additions like marinated shrimp, shiitake mushrooms, tofu croutons, and more. Plus, learn easy swaps to give the salad a healthy makeover. These terrific Caesar salad recipes include a hearty kale version, party-perfect This tangy Caesar salad from F&W's Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas.

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Ingredients of Seared Caesar Salad

1. Prepare of romaine lettuce.
2. Prepare of cherry/grape tomatoes.
3. Prepare of sourdough bread.
4. It's of Caesar salad dressing (separate recipe).
5. You need of Extra virgin olive oil (as needed).
6. You need of Parmesan cheese (as needed).
7. It's of Salt and pepper (as needed).

Your favorite salad is breaking out of the bowl this summer. The iconic Caesar salad was named after its creator Cesare (Caesar) Cardini, an Italian immigrant who lived in San Diego but, circumventing Prohibition laws in the United States, operated a popular. Lunch Flatbread Pizzas and SaladOur Flatbread Pizzas with a Small Green Salad or Small Caesar Salad Almond-Crusted Salmon SaladPan Seared and Served Over Kale, Shaved Brussels Sprouts. The hardest thing about making a Caesar salad is getting the dressing right.

Seared Caesar Salad instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons. Today, Caesar salad is typically made with Romaine lettuce, croûtons, Parmesan cheese, lemon Caesar salad's spread to Europe is generally attributed to Mrs. Wallis Warfield Simpson, who was a. This is why caesar salad has enduring popularity.