Too Cheesy Garlic Caesar Dressing Recipes

GARLIC LOVERS SUPER CAESAR SALAD DRESSING!

Steps:

• In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
• While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
• Refrigerate for up to 1 week.

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.

EASY CHEDDAR-GARLIC CHEESE SAUCE

Steps:

• In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder.
• Heat milk mixture, stirring often, until it begins to steam and thicken. DO NOT BOIL.
• Stir in shredded cheese and black pepper. Continue stirring until cheese is completely melted and smooth.
• Remove from heat and allow to cool slightly before serving.

ROASTED GARLIC CAESAR- STYLE DRESSING

Steps:

• Place the roasted garlic in a small food processor and process until smooth.
• Add in all remaining ingredients, and process until well combined.
• Adjust ingredients to taste.
• Delicious!

CHEESY CAESAR SALAD DRESSING

Steps:

• Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
• Set aside to drain on paper towels.
• Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
• Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
• Add the grated Parmesan cheese and whisk again until combined.
• Add the coddled eggs and whisk until blended toss.
• Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
• * To Make Coddled Eggs: Put egg (in the shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
• Adding the eggs is optional but oh so good.
• The volumes have ranges to play with your own palette.
• Reserve left over dressing as it will keep for weeks.