Hys Caesar Salad Dressing Recipes

THE BEST CAESAR SALAD DRESSING

The Best Caesar Salad Dressing image

I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!

Provided by Patricia K

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes

Time 8h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
¼ cup egg substitute
¼ cup freshly grated Parmesan cheese
2 tablespoons water
3 cloves garlic, finely chopped
1 ½ tablespoons lemon juice
1 tablespoon anchovy paste
2 teaspoons white sugar
½ teaspoon dried parsley
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.6 g, Cholesterol 10.9 mg, Fat 18.3 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 354.2 mg, Sugar 1.2 g

HOMEMADE CAESAR SALAD DRESSING

Homemade Caesar Salad Dressing image

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right.

Provided by Jennifer Segal, adapted from Gourmet magazine

Categories Salads

Time 10m

Yield Makes 1⅓ cups (enough for about 10 starter salads)

Number Of Ingredients 9

Ingredients

2 small garlic cloves, minced
1 teaspoon anchovy paste (see note)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

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.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, SaturatedFat 1g, Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg

PERFECT CAESAR SALAD DRESSING

Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

Ingredients

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CAESAR SALAD DRESSING

Caesar Salad Dressing image

Provided by Trish Magwood

Categories dinner,Italian,lunch,No-Cook,Party Favourites,salad,side,Summer,vegetables

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 heads roasted garlic (see below)
1 Tbsp vegetable oil (15 mL)
2 clove garlic
2 anchovy fillet
2 Tbsp capers, drained and rinsed (25 mL)
½ tsp Dijon mustard (2 mL)
1 Tbsp lemon juice(15 mL)
¼ tsp Worcestershire sauce (1 mL)
¼ cup (50 mL) vegetable oil
2 Tbsp low fat mayonnaise (25 mL)
¼ tsp freshly ground black pepper (1 mL)
1 heads romaine lettuce, outer leaves removed
¼ cup freshly grated or shaved parmesan (50 mL)

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.

CAESAR SALAD DRESSING

Caesar Salad Dressing image

Quick and easy Caesar dressing. My guests always ask if I will be serving Caesar salad at my dinner parties.

Provided by Angel Harper

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes

Time 2h10m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup olive oil
1 egg
4 teaspoons white sugar
3 cloves garlic, or more to taste
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
¼ teaspoon prepared horseradish, or more to taste
salt and ground black pepper to taste

Steps:

Blend oil, egg, white sugar, garlic, lemon juice, Worcestershire sauce, horseradish, salt, and black pepper in a blender until dressing is smooth. Refrigerate until chilled, at least 2 hours to overnight.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 2 g, Cholesterol 15.5 mg, Fat 9.4 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 28.7 mg, Sugar 1.6 g

CAESAR SALAD DRESSING

Caesar Salad Dressing image

Make and share this Caesar Salad Dressing recipe from Food.com.

Provided by Kim D.

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 garlic cloves, chopped
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice (one small lemon)
1 teaspoon Worcestershire sauce
3 dashes hot sauce (like Tabasco)
1 1/2 tablespoons Dijon mustard
2 large egg yolks
1/3-1/2 cup extra virgin olive oil or 1/3-1/2 cup canola oil
2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
crouton (to garnish)

Steps:

In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
Stir in egg yolks and Dijon mustard.
Add anchovies, and grind to a paste.
Add lemon juice, Worcestershire, hot sauce and season with pepper.
Slowly whisk in olive/canola oil until dressing is creamy.
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
Sprinkle croutons over salad.

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