by Emily Barney

If you like Caesar salad, but don’t want to spend a lot of time making it, whip up this quick recipe for Caesar salad.

1 medium head Romaine lettuce

Freshly ground pepper

1/4 cup Parmesan cheese

1 cup croutons

Caesar Dressing

Directions

Mash with a fork in a shallow bowl, the following: 1/4 teaspoon prepared mustard sauce, 6 anchovy fillets and 1/8 teaspoon Worcestershire sauce. Stir in 2 tablespoons lemon juice and 1/3 cup olive oil.

Tear washed and dried Romaine into pieces and place in salad bowl. Pour over dressing and toss lightly. Add Parmesan cheese, pepper and croutons.

=> Caesar Salad Recipes: Golden Caesar Salad

You can make this Caesar salad with ingredients you probably already have around the kitchen.

2 bunches Romain lettuce

Pinch of sugar

1 cup mayonnaise

2 tablespoons red wine vinegar

3 tablespoons milk

1/4 cup Parmesan cheese

1 clove garlic, crushed

1 bottle golden Caesar salad dressing

Croutons

Directions

Mix all ingredients together top with croutons.

=> Best Caesar Salad Recipe: Grilled Chicken Caesar Salad

Here’s a scrumptious chicken Caesar salad recipe that features chicken, pepper,  garlic,croutons and cheese. It’s much heartier than the regular version.

1/3 cup plus 1 tablespoon olive oil

1 pound boneless chicken

1/2 teaspoon each salad and pepper (divided)

2 teaspoon garlic

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 dashes hot pepper sauce

2 slices bread of choice (cut crust and cube)

3 tablespoon ground Parmesan cheese

Directions

Preheat broiler. Salt and pepper chicken; place 3 inches from broiler. Cook completely. Cut chicken into 1/4-inch strips. Heat 1 tablespoon oil in skillet; add bread cubes and cook until light brown. Drain and cool.

In a salad bowl, mix garlic.1 1/4 teaspoons salt. Add in the lemon juice, mustard, pepper sauce and 1/4 teaspoon pepper; mix well. Gradually add 1/3 cup oil; blend well.

Add chicken and coat well. Add lettuce, bread cubes and cheese; toss well.

=> Fiesta Caesar Salad Recipe: Mexican Caesar Salad

Here’s an original Caesar salad that has a real kick to it. It features roasted peppers, Jack cheese, beef, and tortilla chips.

1/2 red pepper, julienned & roasted

1 cup grated Monterey Jack cheese

Tortilla chips for garnish

2 plum tomatoes

1/4 cup pinon nuts

1/4 cup olive oil

1 tablespoon garlic, chopped

4 bunches fresh basil

1/4 cup lemon juice

3 anchovy strips (or as desired)

1/2 cup grated Parmesan cheese

12 oz. Beef fillet (must be all 1 piece)

1 tablespoon chili powder

1 tablespoon granulated garlic

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

Pinch white pepper

Directions

Combine chili powder, granulated garlic, cumin, coriander and white pepper; coat the tenderloin with the spice mixture. Coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.

Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the mixture is too thick, add a bit of warm water or lemon juice.

Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.