Kittencals Oil Based Caesar Dressing With Egg Recipes

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KITTENCAL'S FAMOUS CAESAR SALAD



Kittencal's Famous Caesar Salad image

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large head romaine lettuce (washed over and thoroughly dried)
1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
parmesan cheese
freshly grated black pepper (to taste)
2 anchovy fillets (or to taste)
2 fresh garlic cloves (or to taste)
1 cup mayonnaise (not salad dressing Hellman's is best)
1/4 cup half-and-half cream or 1/4 cup milk
1/3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
salt and pepper
2 teaspoons Worcestershire sauce (or to taste) (optional)
buttermilk or half-and-half, for thinning

Steps:

  • In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
  • Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
  • Adjust seasonings to taste.
  • Thin with buttermilk (or milk) for a thinner consistency if desired.
  • Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
  • Toss desired amount of dressing with Romaine lettuce and croutons.
  • Sprinkle with more grated Parmesan cheese if desired.

KITTENCAL'S CAESAR VINAIGRETTE



Kittencal's Caesar Vinaigrette image

This is my non-creamy version of a Caesar dressing, and is another favorite that I use for dinner parties when I make a special dinner. Plan ahead this dressing needs to chill for 6 hours to blend flavors, don't make the mistake by adding in too much fresh garlic in this recipe less is best as the garlic flavor will intensify dramatically overnight. Adjust all ingredients to taste. The Parmesan is only optional I like to add it in. Also you could add in one uncooked egg yolk if desired for a richer dressing. Cooking time is 6 hours chilling time.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 6h5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 10

3 tablespoons fresh lemon juice
4 -5 anchovy fillets, drained
1 tablespoon Dijon mustard
1 -2 teaspoon minced fresh garlic (the garlic must be minced before blending)
1 -2 teaspoon Worcestershire sauce
1 cup olive oil (you could use 3/4 cup oil)
black pepper (to taste)
salt, careful adding in the salt this dressing is already salty from the anchovy
1/4 cup parmesan cheese (optional)
1 teaspoon sugar (use only if needed)

Steps:

  • Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
  • While the machine is still running slowly drizzle in oil.
  • Add in Parmesan cheese (if using) blend to combine.
  • Season with black pepper and salt (if using).
  • Add in the sugar only if needed and blend again.
  • Transfer to a glass jar with a tight-fitting lid.
  • Cover and refrigerate 6 hours or overnight before using.
  • Shake well before using.

Nutrition Facts : Calories 1325.7, Fat 145.4, SaturatedFat 20.1, Cholesterol 9.1, Sodium 544, Carbohydrate 7.5, Fiber 0.5, Sugar 4.2, Protein 3.7

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING



Kittencal's Creamy Italian Salad Dressing image

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 12

3/4 cup olive oil
1/3 cup mayonnaise (do not use salad dressing)
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 large garlic cloves, minced (or to taste) or 1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons seasoning salt or 1 teaspoon white salt
2 -4 teaspoons white sugar, more if needed to taste or 2 -4 teaspoons corn syrup
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup freshly grated parmesan cheese (optional)
fresh ground black pepper (to taste)

Steps:

  • In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
  • Season with black pepper then mix in Parmesan cheese (if using).
  • Adjust all ingredients to taste.
  • Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S OIL-BASED CAESAR DRESSING (WITH EGG)



Kittencal's Oil-Based Caesar Dressing (With Egg) image

This is only optional, if you are using anchovies packed in oil add in 1-2 teaspoon of the oil from the can --- NOTE if doubling this recipe make two separate recipes do *not* double all ingredients into one --- also see my recipe#116849

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 1m

Yield 2 serving(s)

Number Of Ingredients 11

2 large garlic cloves, chopped
2 anchovy fillets, chopped (include 1-2 teaspoons oil from the can)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 -2 dash Tabasco sauce (or to taste)
6 tablespoons olive oil
1 egg yolk
1 pinch salt (or to taste)
1/4 cup grated parmesan cheese
coarsley ground black pepper (to taste)

Steps:

  • In a food processor process the garlic with anchovies until minced (if you have a small 4-cup processor then use it for this).
  • Add in all remaining ingredients (except the Parmesan cheese and black pepper) and process until smooth and blended (about 10 seconds).
  • Add in parmesan cheese; pulse a few times.
  • Season with fresh ground pepper to taste.
  • Cover and refrigerate until ready to use.
  • Mix well before using.

Nutrition Facts : Calories 454.1, Fat 46.5, SaturatedFat 8.6, Cholesterol 108.8, Sodium 449.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.7, Protein 7.4

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