Caesar Spring Rolls and 4 more fun salad-inspired recipes

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Parmesan cups with chopped Caesar pictured on Monday, Sept. 13, 2021, in Dallas. As legend has it, the Caesar Salad was the creation of Caesar Cardini , an Italian immigrant restaurateur who lived in Tijuana in 1924. He needed to a creative way to serve his excess romaine lettuce […]

Click here to view original web page at www.dallasnews.com

As legend has it, the Caesar Salad was the creation of Caesar Cardini, an Italian immigrant restaurateur who lived in Tijuana in 1924. He needed to a creative way to serve his excess romaine lettuce supply, so he tossed it with a dressing of garlic, lemon juice, olive oil, egg, Worcestershire sauce, Dijon mustard, Parmesan cheese and black pepper, plus croutons. The anchovies’ “flavor” in the original Caesar was from the Worcestershire sauce. Dressed romaine leaves were served whole and meant to be eaten with the fingers.

Anchovies came later, as Gilmore’s Steak House in Hollywood “reinvented” the Caesar, chopping romaine in their tableside production of the salad. Chasen’s and Romanoff’s in LA also lay claim to the salad’s popularity. The addition of anchovies stuck, and remains in most recipes, often emulsified in dressings or chopped fine in salads.

In 1953, the International Society of Epicure declared the Caesar an international sensation: “The greatest recipe to originate from the Americas in 50 years.” This versatile flavor palette can be used way beyond the salad, appearing in trendy spring rolls, dip, chopped fine and served in Parmesan cups, and grilled.

Traditional Caesar Salad

6 anchovy fillets, chopped

1 clove garlic, minced

2 large egg yolks

2 tablespoons fresh lemon juice

¾ teaspoon Dijon mustard

½ cup olive oil

3 tablespoons grated Parmesan

1 teaspoon black pepper

1/2 teaspoon sea salt

3 romaine hearts, leaves separated

1/8 cup shaved Parmesan

3 cups Homemade Croutons (recipe follows)

In a large wood bowl, add chopped anchovies and garlic. Mash into a paste. Whisk in egg yolks, lemon juice and mustard. Slowly drizzle olive oil, continuing whisking, until completely incorporated. Fold in Parmesan, season with pepper and salt. Add whole romaine leaves. Toss by hand. Add shaved Parmesan and croutons

Makes 4 servings.

Homemade Croutons

3 cups hearty bread, torn into 1-inch pieces

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss bread with olive oil. Season with salt and pepper. Bake, stirring occasionally, until golden, 10 to 12 minutes.

Makes 3 cups.

Caesar Salad Dip

2 cups grated Parmesan cheese

12 ounces whipped cream cheese

1 cup mascarpone

4 cloves garlic

12 anchovy fillets

2 lemons, juiced and zested

2 teaspoons red wine vinegar

1 cup extra-virgin olive oil

2 hearts romaine lettuce, coarsely chopped

1/2 teaspoon pepper

Sliced toasted baguettes

In the bowl of a food processor, add Parmesan, cream cheese, mascarpone, garlic, anchovies, lemon juice and zest, vinegar, olive oil, romaine, and pepper. Pulse until ingredients are incorporated. Serve with toasted baguettes. Store dip under refrigeration.

Makes about 6 cups.

Grilled Romaine Spears

3 tablespoons mayonnaise

2 tablespoons Worcestershire sauce

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon red wine vinegar

2 cloves garlic, minced

3/4 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan

1 teaspoon sea salt

1/2 teaspoon black pepper

2 hearts romaine lettuce, cut in half lengthwise, brushed with 2 tablespoons olive oil

2 lemons, halved

1 cup Homemade Croutons

Preheat grill to medium-high heat.

To create dressing: In a medium bowl, add mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic. Whisk until combined. Slowly whisk in olive oil. Add Parmesan, salt, and pepper and continue to whisk until incorporated.

Place romaine and lemons, cut-side down, on grill and cook until charred, 2 to 3 minutes.

Serve grilled romaine with lemons and croutons. Place dressing on the side or drizzle, as desired.

Makes 4 servings.

Caesar Spring Rolls

8 square rice paper wrappers

1 cup julienned carrots

4 radishes, julienned

1 medium avocado, sliced

3 cups shredded romaine lettuce

4 hard boiled eggs, roughly chopped

1/2 cup Homemade Caesar dressing

Prepare rice paper wrappers as directed for use on package.

Place prepared wrapper on cutting board. Add 1/8th cup carrots, 1/2 julienned radish, 1/8th sliced avocado, 3/4 cup shredded romaine, and 1/2 chopped hard boiled egg on lower quarter of rice paper. Fold wrapper over ingredients and continue rolling, burrito style, folding in edges while rolling. Repeat with remaining rice paper wrappers and ingredients.

Serve with Caesar Dressing.

Makes 8 spring rolls.

Parmesan Cups with Chopped Caesar Salad

4 cups grated Parmesan cheese

2 hearts romaine, chopped fine

1/2 cup Homemade Caesar Dressing

2 hard boiled eggs, chopped fine

2 rashers bacon, cooked crisp, chopped fine

1 cup Homemade Croutons, crushed rough

1/2 cup Parmesan, shaved with vegetable peeler

Heat oven to 350 F.

To make Parmesan cups, line a rimmed baking sheet with parchment. Equally divide 4 cups of Parmesan into 8 mounds on parchment. Pat cheese down slightly. Bake for 6 to 8 minutes, until cheese “disks” are golden brown. Remove from oven and allow to cool for 1 minute. Using an inverted muffin tin, place flattened cheese disks over cups. Gently press to shape. Allow to cool completely.

In a large bowl, toss chopped romaine with Caesar dressing. Fold in eggs and bacon. Equally divide chopped salad into 8 Parmesan cups and top with crushed croutons and shaved cheese.

Makes 8 cups.