CAESAR SALAD
For a hearty salad, make Food Network Kitchen's Caesar Salad Dressing recipe, then pair it with homemade croutons and crunchy romaine lettuce.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
- For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
- Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;
EGGLESS CAESAR SALAD
Provided by Anne Burrell
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
- Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
- Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
QUICK AND CREAMY EGGLESS CAESAR DRESSING
Provided by Food Network
Yield 1 1/4 cups dressing
Number Of Ingredients 9
Steps:
- In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.
- While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.
- When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.
- Pour into a clean container and refrigerate until ready to use.
- Will keep for 4 to 5 days refrigerated.
THE BEST EGGLESS CAESAR DRESSING
Make and share this The Best Eggless Caesar Dressing recipe from Food.com.
Provided by MadzMom
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a jar and shake vigorously until smooth.
- Makes 1 cup.
EGGLESS CAESAR DRESSING
Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.
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- Prepare the dressing by placing the garlic in a small food processor (or blender) and pulsing until minced. Add the Parmesan, anchovy paste, lemon juice, Dijon, red wine vinegar, Worcestershire sauce, salt, and pepper. Puree until smooth, stopping to scrape down the sides if necessary. Add the extra-virgin olive oil (stream it in while running, if your food processor/blender opens on top) and blend on high until emulsified. Taste and adjust seasonings, adding more salt and pepper, if desired. Transfer to a jar and refrigerate until ready to use.
- Just before serving, tear or chop the romaine into bite-sized pieces and place in a very large bowl. Shake the dressing well and drizzle about half of it over the romaine; toss to coat. Top with desired amount of croutons, shaved Parmesan, and additional dressing, to taste. Season with fresh ground pepper, toss to combine, and serve immediately.
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