The Top Two Delicious Salad Recipes

Caesar salad is so popular, and for good reason. It's absolutely delicous - the flavors blend really well.

This Caesar salad is well worth the extra work! Enjoy!

Salad/Dressing

1 head romaine lettuce
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
1/4 cup grated Parmesan cheese
1 1/2 cups garlic croutons
1 (2 ounce) can anchovy filets

Croutons

Several thick slices of fresh bread (I prefer French)
One clove of garlic, peeled and cut in half
Several splashes olive oil

To prepare the croutons, rub each slice of bread on both sides with the cut side of the garlic, then cube the slices. Arrange on a baking sheet and splash with olive oil, mixing pieces aroun to make sure everything's been splashed. Bake in preheated 350 degree oven for 15 minutes or until crisp, but not browned. Allow to cool while preparing salad.

Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.

In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.

Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.

Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.

To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss.

Recipes: Antipasto salad

This recipe makes a gigantic antipasto! It's enough for any large gathering...I guarantee, you won't have any leftovers!

2 heads iceberg lettuce
1 tbsp garlic powder
1 tbsp dried oregano
1 (8 oz) bottle Italian-style salad dressing
1 lb thinly sliced cooked ham
2 1/2 lbs sliced provolone cheese
1/2 lb Genoa salami, thinly sliced
1/4 lb Capacola sausage, sliced
1/4 lb pepperoni sausage, sliced
1/4 lb prosciutto, thinly sliced
1/4 lb thinly sliced roast beef
1 (6 oz) can marinated artichoke hearts
1 (7 oz) jar roasted red peppers
1 (6 oz) can sliced black olives
3/4 c sliced pepperoncini peppers
1 (5 oz) jar sliced pimento-stuffed green olives
1/2 c crumbled Gorgonzola cheese
1/2 lb mozzarella cheese, sliced
1/4 c grated Parmesan cheese

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.

Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.

Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.

Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.

Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.