Favorite Caesar Salad Dressing Recipes

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.

HOMEMADE CAESAR SALAD DRESSING

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.

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 SALAD DRESSING

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 4.
• 4. Blend for 20 seconds. Refrigerate in airtight container for three to four days.

FAVORITE CAESAR SALAD DRESSING -

Steps:

• Place garlic cloves, Dijon mustard, Worcestershire sauce and lemon juice in a blender or food processor and puree until smooth.
• While the machine is working, drizzle olive oil from the feeding tube. Add the grated Parmesan cheese and puree until thoroughly combined. Add salt and pepper to taste.
• Transfer to a bowl and refrigerate the dressing at least an hour to allow the flavors to blend.
• To serve, toss dressing with torn Romaine lettuce leaves. Add toasted French bread croutons, some grated Parmesan and enjoy.
• NOTE: for a creamy salad dressing, you can add 3 tablespoons of buttermilk or mayonnaise, if you like.

CAESAR SALAD DRESSING

Steps:

• Preheat oven to 375 degrees F (190 C).
• Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
• In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
• Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
• Season with black pepper and salt if needed, to taste.
• In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.