Giada Caesar Salad Dressing Recipes

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CAESAR'S PASTA SALAD



Caesar's Pasta Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups 1/3-inch-diced day-old bread
2 tablespoons olive oil
1/2 cup freshly grated Parmesan
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan
1/2 cup reduced-fat buttermilk
1/4 cup reduced-fat Greek yogurt
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
2 hearts of romaine lettuce, cut into 1/3-inch pieces
2 ears of corn, kernels removed
8 ounces tricolored fusilli, cooked and cooled

Steps:

  • For the croutons: Preheat the oven to 400 degrees F.
  • On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
  • For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
  • For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS



Italian Caesar Salad with Polenta Croutons image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper
1 teaspoon olive oil
2 cups Basic Polenta, recipe follows
Vegetable oil, for deep frying
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter

Steps:

  • To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
  • To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
  • Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
  • (The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
  • To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
  • On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
  • Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted.
  • Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

KALE CAESAR SALAD



Kale Caesar Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon coarsely ground fresh black pepper
1/2 teaspoon kosher salt
1 clove garlic, grated
3 tablespoons olive oil
3 slices sourdough bread, diced into 1/4-inch pieces
1/2 teaspoon kosher salt
2 tablespoons plus 1/4 cup freshly grated Parmesan
One 5-ounce container baby kale

Steps:

  • For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
  • For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
  • Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.

CAESAR SALAD TACO BITES



Caesar Salad Taco Bites image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 36 hors d'oeuvres

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 clove garlic, minced
1 tablespoon lemon juice (1/2 lemon)
1/2 teaspoon anchovy paste or 1 anchovy, minced
1/4 teaspoon salt
2 tablespoons plus 1 cup freshly grated Parmesan
5 cups finely shredded romaine lettuce (2 romaine hearts)
Nonstick cooking spray, for skillet
36 tortilla chip scoops

Steps:

  • In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
  • Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
  • Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.

CAESAR SALAD DRESSING



Caesar Salad Dressing image

Provided by Food Network

Time 10m

Yield 1¼ c (300 ml)

Number Of Ingredients 9

2 large pasteurized egg yolks
½ garlic clove, peeled
1/3 cup (33 g) grated Parmesan cheese
3 tablespoons (45 ml) lemon juice
1 anchovy fillet
½ teaspoon salt
1/8 teaspoon dry mustard
Ground black pepper, to taste
½ cup (120 ml) olive oil

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.

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