Dressing Table Near Me Recipes

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TABLESIDE CAESAR SALAD



Tableside Caesar Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 small loaf ciabatta bread, torn into 3/4-inch cubes
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1 large egg yolk
2 fillets salted anchovy, rinsed
1 head roasted garlic, cloves picked out
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan
1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
4 heads baby romaine lettuce, trimmed and leaves removed
Shaved Parmesan, for garnish

Steps:

  • For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
  • Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
  • and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
  • For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
  • For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

HOMEMADE DRESSING



Homemade Dressing image

This dressing recipe has been passed on from generation to generation. Our Thanksgiving would not be complete without this dressing! Throughout the years, we have added mushrooms. But when kids came into the picture again, we had to take them out. This dressing is so good that we would make 2 pans of it, one with onions and one without for the relatives that couldn't tolerate onions any longer (usually the older generation). Regardless, we always have this dressing!

Provided by breezermom

Categories     Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

5 -6 cups homemade cornbread, cubed
4 -5 cups homemade biscuits, cubed
1/4-1/2 cup butter, melted
1 cup celery, chopped
1/2 cup onion, chopped
2 eggs, well beaten
5 -6 cups chicken stock, equal to cornbread
poultry seasoning, to taste, at least 1/2 tsp
salt and pepper, to taste

Steps:

  • Saute the onion and celery in the butter until tender. Add mushrooms if you would like!
  • Combine all ingredients in a large bowl; mix well. I use a healthy sprinkling of poultry seasoning -- that is what makes it smell soooo good while cooking!
  • Place into a 13x9x2 inch baking dish.
  • Bake at 350 degrees for 25 to 30 minutes.
  • If dressing begins to look too dry, add more chicken stock. (While waiting on the turkey to finish, you might leave the dressing in the oven -- in this case, add more chicken stock!).

Nutrition Facts : Calories 172.3, Fat 11.8, SaturatedFat 6, Cholesterol 96.8, Sodium 377.7, Carbohydrate 9, Fiber 0.5, Sugar 4.2, Protein 7.5

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