PERFECT CAESAR SALAD DRESSING
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
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.
MAMMA'S BEST CAESAR DRESSING
Make and share this Mamma's Best Caesar Dressing recipe from Food.com.
Provided by LoriLamb
Categories Salad Dressings
Time 19m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Poach or soft boil 2 eggs (do not over cook) Yolks should be soft.
- Put cooked eggs into small food processor- they should be hot.
- Add olive oil until thick.
- Add Parmesan cheese.
- Add Lemon Juice & Worcestershire sauce (to taste).
- Blend well in food processor until thick and creamy.
- Add salt and pepper to taste.
- Add crushed garlic, blend for 30 seconds.
- Coat clean dry romain lettuce & croutons with dressing, sprinkle with more Parmesan cheese, course ground pepper and sea salt, serve and enjoy!
Nutrition Facts : Calories 196.4, Fat 18.3, SaturatedFat 4.1, Cholesterol 100.3, Sodium 474.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 6.5
BATMAN'S BEST CAESAR DRESSING
Fast, easy, creamy Caesar salad dressing that is also an excellent marinade for chicken or fresh seafood. Best when allowed to sit refrigerated for a day or two.
Provided by John Marshall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.3 g, Cholesterol 3.9 mg, Fat 17.4 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 235.4 mg, Sugar 0.2 g
MAMA MIA'S CAESAR SALAD
After a number of years of experimenting and tweaking, I believe that this recipe for Caesar Salad is the "best". From the dressing to the croutons, everything works together to deliver a perfectly balanced salad...garlicky, lemony, savory, yet bright...Everything a Caesar Salad should be!! You can always use store-bought croutons, however, the difference between homemade and store-bought croutons is unbelievable...and, they are easy to make and a good way to use up stale French bread. For the dressing, I feel that I have found the right balance of lemon, garlic, and olive oil. But, since it is all a matter of personal taste, feel free to adjust the amounts as you see fit. And, if you are concerned about using raw eggs, use pasteurized eggs instead.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- MAKING THE SALAD: Cut the head of Romaine lettuce lengthwise and then crosswise into 2-inch pieces. Wash and dry the lettuce thoroughly and place in a large bowl. Chill in the refrigerator while preparing the other ingredients.
- Immediately before serving, add about a 1/2 cup of the dressing to the lettuce. Toss until all the leaves are covered. Taste and add more dressing, if desired. Add the garlic-flavored croutons and toss again.
- Evenly divide the salad between 4 plates and sprinkle with the Parmesan cheese and top with 1 or 2 anchovy fillets, if desired.
- MAKING THE GARLIC-FLAVORED CROUTONS: Heat the oven to 350 degrees. Spread the bread cubes in a single file on a rimmed baking sheet. Bake until dry and barely golden, 10 to 12 minutes. Remove from oven and allow to cool slightly.
- Combine the olive oil, parsley and garlic in a small bowl. Sprinkle the salt over the bread and drizzle it with the olive oil mixture. Toss well to coat and return the pan to the oven. (You MUST bake the croutons twice! The first baking dries the bread and gives a little color. The second baking gets them crispy and golden. If you toss the bread cubes with the oil mixture and only bake once, the garlic will burn before the the bread gets crispy and golden). Bake until golden brown, about 10 minutes. Remove from the oven and cool. Store in an airtight container for up to 2 weeks, or freeze for 6 months (be sure to defrost before using). Makes about 10 cups.
- MAKING THE CAESAR DRESSING: In the bowl of a food processor, add the garlic, anchovies, salt, lemon juice, Worcestershire sauce, and mustard powder. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients). Pulse to combine. Add the egg yolks and pulse until blended and thickened.
- With the motor running, very slowly drizzle the oils through the feed tube until they are fully incorporated and the dressing is thick and emulsified. (Of course, you can always use an immersion blender or whisk the dressing by hand.).
- Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper. Makes about 2 1/2 cups.
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