Caesar French Dressing Recipes

EASY CAESAR DRESSING

Steps:

• In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
• Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you'd prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

PERFECT CAESAR SALAD DRESSING

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.

CAESAR FRENCH DRESSING

Steps:

• Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
• Top with pepper, parmesan, and croutons.
• This recipe makes about 3/4 cup dressing.

THE BEST CAESAR SALAD DRESSING

Steps:

• Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
• Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

CLASSIC CAESAR DRESSING

Steps:

• In blender, mix egg yolks, garlic and anchovies into a paste.
• Add remaining ingredients EXCEPT olive oil. Mix a few seconds.
• Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency.
• Serve mixed in chopped romaine lettuce.

CAESAR SALAD FRENCH LAUNDRY

Steps:

• Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
• Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
• There should be about 1/2 cup of finished glaze.
• Keep the glaze in a squeeze bottle.
• If the glaze is too thick, warm the bottle with hot water to loosen it.
• 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
• Line a baking sheet with Silpat (I used easy release foil).
• sprinkle about 2 teaspoons of the cheese in one corner of the pan.
• Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
• Bake for 8- 10 minutes or until they are golden brown.
• Use a small spatula to transfer them to paper towels.
• (They break VERY easily--I used the pieces if they crumbled).
• They will be soft when they are removed but will stiffen as they cool.
• Store in airtight container for up to 2 days.
• FOR THE DRESSING:.
• Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
• Transfer to a mixer with the paddle attachment and beat in the egg yolk.
• With the machine running, slowly drizzle in the oils.
• Season with white pepper.
• Cover and refrigerate.
• There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
• FOR THE CUSTARDS:.
• Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
• Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
• Preheat the oven to 300°F.
• Whisk the eggs and yolk together in a medium bowl.
• Reheat the cream mixture until it is hot.
• While whisking, gradually strain the cream and milk on the eggs to temper them.
• Season with salt and white pepper.
• Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
• (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
• Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
• If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
• cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
• The edges should look set, but the very centers may not be.
• Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
• (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
• TO COMPLETE:.
• Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
• Season with pepper to taste.
• Place a spoonful of dressing on each plate.
• Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
• Center one crouton in each pool of dressing.
• Lay a Parmesan crisp over each custard and top with a stack of the salad.
• Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.

CAESAR SALAD DRESSING

Steps:

• In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, hot sauce and season with pepper.
• Slowly whisk in olive/canola oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons over salad.