PERFECT CAESAR SALAD DRESSING
Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1.25 cups.
Number Of Ingredients 12
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.
Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOMEMADE CAESAR SALAD DRESSING
My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right.
Provided by Jennifer Segal, adapted from Gourmet magazine
Categories Salads
Time 10m
Yield Makes 1⅓ cups (enough for about 10 starter salads)
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, SaturatedFat 1g, Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg
ALMOST CLASSIC CAESAR DRESSING
This is my favorite Caesar salad dressing. It comes together in minutes with a stick blender. I got the original recipe from a Fine Cooking magazine and in the past year I've made some adjustments until it suits me perfectly. I'm posting it mainly because I always panic if I can't find the paper I wrote it on. :) Note: this recipe uses raw egg. If that is of concern to you, use a pasturized egg. I don't usually care for anchovies but don't leave them out! It makes such a huge difference in the flavour. Use half as much if you are worried. NOTE: I had my first 'fail' with this last week. Please use a room temperature egg yolk and also make sure that the immersion blender is submerged right to the bottom before you turn it on. It doesn't like cold eggs. The taste will be there but it will be much thinner
Provided by K9 Owned
Categories Salad Dressings
Time 10m
Yield 2/3 cup - approximately
Number Of Ingredients 13
Steps:
- In a liquid measuring cup, combine both types of oil.
- Add all of the other ingredients EXCEPT the parmesan.
- Submerse a stick blender in to the mixture and turn it on moving it slowly up and down a few times. It will thicken beautifully. Stop the blender and add in the grated Parm and blend briefly.
- If you don't have a stick (immersion) blender you can use a regular blender but then have the oils separate in a measuring cup. Start the blender and once the other ingredients are whirling away on high add the oils in a steady stream until thickened. Stop the machine to add the parm and then blend quickly just to combine. Can be covered and refrigerated for up to 3 days.
- I hope you like it as much as we do.
Nutrition Facts : Calories 1660.6, Fat 174.7, SaturatedFat 21.6, Cholesterol 302.5, Sodium 1893.4, Carbohydrate 12.6, Fiber 1.6, Sugar 1.7, Protein 16.1
CLASSIC CAESAR SALAD
This recipe is the classic original Caesar Salad with the dressing made from scratch. It has that bite that the best Caesar Salad dressings are supposed to have. This dressing will wow your guests and have them asking you where you bought it. I learned and refined this recipe while in culinary school. It is very important that you use fresh ingredients that have not been pre-processed (ie. lemon not bottle of lemon juice, block of parmesan cheese not parmesan cheese already grated in a container, etc.).
Provided by Chef Surfn Safari
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
- Add Dijon mustard and Worcestershire sauce to paste and stir.
- Add egg yolk and continue to stir.
- SLOWLY add olive oil while continuously stirring.
- Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
- Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
- Add croutons and the remaining parmesan cheese then toss lightly.
- Serve on cold plates with chilled forks.
- Sprinkle with ground pepper to taste (Optional).
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
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