Garlic Caesar Salad Dressing Recipes

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.

ROASTED GARLIC CAESAR SALAD DRESSING - THE EASY WAY USING A PLAIN MAYO BASE.

Steps:

• Mix all of the ingredients of the caesar salad dressing together well. You can do this just with a whisk or in a blender or food processor
• Chill well before serving.

GRILLED GARLIC CAESAR SALAD

Steps:

• For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
• Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
• Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
• Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.

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.

GARLIC LOVERS SUPER CAESAR SALAD DRESSING!

Steps:

• In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
• While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
• Refrigerate for up to 1 week.

CAESAR SALAD WITH ROASTED GARLIC DRESSING

Steps:

• Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
• Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
• Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
• Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.

CAESAR SALAD WITH ROASTED GARLIC DRESSING RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 300.Peel off all papery outer skin from whole garlic, keeping heads intact. Place in a small covered casserole dish. Drizzle 1 tbsp olive oil. Season with pepper to taste. Cover and bake for about 1 1/2 hours, you want to bake till garlic is soft and pastelike. Cool Garlic 2.Increase oven temperture to 350. Mix 2 1/2 tbsp oil and rosemary on baking sheet. season with pepper. Add bread cubes and turn cubes in oil mixture to coat.Bake until lightly toasted, about 15 mninutes, cool 3.Squeeze garlic to remove cloves from skins. Place in a small bowl and mash with fork to form paste. Transfer paste to food processor. Add fresh lemon juice,dijon mustard, anchovy paste, worchestershire sauce and hot sauce to taste and puree. With Machine running,gradually add 1/3 cup olive oil.(croutons and dressing can be made two hours ahead. Let stand at room temperature) 4. Reserve outer endive leaves for another use.Tear enough inner yellow leaves into bite size pieces to measure 3 cups. Place in a large bowl. Add romaine. Add half of the dressing to salad, toss, adding more to the consistency you prefer. Sprinkle cheese and croutons ,toss lightly. Season with pepper( you can also use a ready made bag of chopped romaine if you prefer) NOTE: The salad is great without croutons if you are watching your carbs

ROASTED GARLIC CAESAR- STYLE DRESSING

Steps:

• Place the roasted garlic in a small food processor and process until smooth.
• Add in all remaining ingredients, and process until well combined.
• Adjust ingredients to taste.
• Delicious!