CLASSIC CAESAR DRESSING
This is an absolute hit!! It's the classic recipe, just easier to make it because you're using a blender. It takes 5 minutes and it's perfect.
Provided by Miss A.T.K.
Categories Salad Dressings
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In blender, mix egg yolks, garlic and anchovies into a paste.
- Add remaining ingredients EXCEPT olive oil. Mix a few seconds.
- Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency.
- Serve mixed in chopped romaine lettuce.
CAESAR SALAD DRESSING
Provided by Food Network
Time 10m
Yield 1¼ c (300 ml)
Number Of Ingredients 9
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.
CAESAR FRENCH DRESSING
We started with the French Dressing recipe from the Better Homes and Garden New Cook Book. We wanted it a little more like a Caesar so we changed it after looking at all the Caesar dressings on Recipe*zaar. We had some left over chicken breasts from "Baked Chicken" by Kim D. #111514. We cut the chicken into strips and added it to the lettuce before we added the dressing. After we put it on the plate we seasoned with pepper and a sprinkle of parmesan cheese. We had buttered toast with it and I broke the crust into croutons.
Provided by Chef Yancey Susan
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
- Top with pepper, parmesan, and croutons.
- This recipe makes about 3/4 cup dressing.
Nutrition Facts : Calories 289, Fat 29.2, SaturatedFat 4.6, Cholesterol 55.2, Sodium 352.3, Carbohydrate 5.1, Fiber 0.3, Sugar 3.7, Protein 2.8
CAESAR DRESSING
This classic Caesar dressing with just 5 ingredients will become your new go-to recipe.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.
CAESAR SALAD WITH HOMEMADE DRESSING
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
- For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
- For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
HONEY FRENCH DRESSING
I was looking for a recipe for honey french the other day but couldn't find one that was quite what I wanted. I ended up combining various different recipes and this is what resulted.
Provided by flower7
Categories Salad Dressings
Time 15m
Yield 7 fluid ounces
Number Of Ingredients 11
Steps:
- Whisk together ingredients in a small bowl or measuring cup.
- Chill (overnight is best) to allow flavors to combine.
Nutrition Facts : Calories 86.7, Fat 7.8, SaturatedFat 1.1, Sodium 350, Carbohydrate 4.2, Fiber 0.2, Sugar 3.6, Protein 0.3
CAESAR SALAD DRESSING
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
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.
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.
CHEESY CAESAR SALAD DRESSING
This is a Classic Caesar Dressing and is the tastiest and very close to the original with personal variations. The volumes have ranges as Caesar dressings are the best to play with for your own taste buds. I prefer with more garlic
Provided by bggio
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
CAESAR SALAD FRENCH LAUNDRY
This is really more of an appetizer composed of parmesan custards with parmesan crisps on a toasted slice of baguette, a few romaine leaves and 2 dressings. It is Thomas Keller's interpretation of Ceasar Salad. I love the layering of flavors and textures! Most components can be prepared in advance and the dish composed at the last minute.
Provided by arriba
Categories < 4 Hours
Time 4h
Yield 12 salads, 12 serving(s)
Number Of Ingredients 23
Steps:
- Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
- Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
- There should be about 1/2 cup of finished glaze.
- Keep the glaze in a squeeze bottle.
- If the glaze is too thick, warm the bottle with hot water to loosen it.
- 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
- Line a baking sheet with Silpat (I used easy release foil).
- sprinkle about 2 teaspoons of the cheese in one corner of the pan.
- Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
- Bake for 8- 10 minutes or until they are golden brown.
- Use a small spatula to transfer them to paper towels.
- (They break VERY easily--I used the pieces if they crumbled).
- They will be soft when they are removed but will stiffen as they cool.
- Store in airtight container for up to 2 days.
- FOR THE DRESSING:.
- Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
- Transfer to a mixer with the paddle attachment and beat in the egg yolk.
- With the machine running, slowly drizzle in the oils.
- Season with white pepper.
- Cover and refrigerate.
- There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
- FOR THE CUSTARDS:.
- Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
- Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
- Preheat the oven to 300°F.
- Whisk the eggs and yolk together in a medium bowl.
- Reheat the cream mixture until it is hot.
- While whisking, gradually strain the cream and milk on the eggs to temper them.
- Season with salt and white pepper.
- Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
- (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
- Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
- If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
- cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
- The edges should look set, but the very centers may not be.
- Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
- (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
- TO COMPLETE:.
- Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
- Season with pepper to taste.
- Place a spoonful of dressing on each plate.
- Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
- Center one crouton in each pool of dressing.
- Lay a Parmesan crisp over each custard and top with a stack of the salad.
- Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.
Nutrition Facts : Calories 481.4, Fat 45.8, SaturatedFat 9.3, Cholesterol 88.4, Sodium 221.3, Carbohydrate 10.7, Fiber 0.3, Sugar 7.5, Protein 6.3
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