Garlic Lovers Super 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.

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.

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

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.

CAESAR SALAD DRESSING

Steps:

• Mix all ingredients in a blender or with a hand blender.

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.