Caesar Salad No Anchovies No Eggs Food

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

CAESAR SALAD-NO ANCHOVIES, NO EGGS

Steps:

• Set lettuce into a large serving bowl.
• Place dressing ingredients into a blender (yes all at once), put the lid on your blender, and blend until smooth.
• Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing; I tend to use less and have extra to save for another salad later in the week.
• Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits).
• Grind some black pepper over the salad to taste.
• Add Parmesan cheese and stir to coat.
• Taste for seasonings, adding a little more salt, pepper, or cheese if desired.
• When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately.
• This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.

CAESAR DRESSING WITHOUT ANCHOVIES RECIPE

Steps:

• Add the mayonnaise, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, and pepper to a food processor. Blend until the ingredients are pureed.
• Very slowly pour the oil into the food processor while it's pureeing until the mixture has thickened and emulsified. If you're worried that you'll pour it in too quickly, it's best to do this a Tablespoon at a time.
• Add in the parmesan cheese and pulse about 5 or 6 times.

CAESAR SALAD

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

CAESAR SALAD

Steps:

• 1. The Dressing
• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• 2. The Croutons
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• 3. The Lettuce
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• 4. The Cheese
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• 5. The Assembly
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

CAESAR SALAD DRESSING (NO EGG)

Steps:

• In a blender, combine all the ingredients EXCEPT the olive oil.
• Next, while the blender is running, and slowly add olive oil.
• Chill 20-60 minutes.

HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES

Steps:

• Add all of your ingredients to the food processor except for the olive oil. If your food processor has chop and puree options, select puree. Begin to puree your ingredients. Slowly add one tablespoon of olive oil into your food processor while it purees. Turn your food processor off, and test your dressingSlowly add another tablespoon (or more) of olive oil until you get the consistency you desire (two tablespoons gave me the perfect thick consistency I like in a Caesar salad dressing). Add more vinegar if you'd like as well.
• Store in the refrigerator in a container with a tight lid and consume within 3-4 days

EASY HOMEMADE CAESAR SALAD AND DRESSING (WITHOUT ANCHOVIES)

Steps:

• In a large serving bowl, combine chopped romaine, 1/4 cup grated Parmesan cheese and croutons.
• Season with salt and pepper, to taste.
• In a small mixing bowl, whisk together 1/4 cup grated Parmesan cheese, mayonnaise, milk, lemon juice, Dijon mustard and minced garlic.
• Pour dressing over salad, toss to coat and serve.

CREAMY CAESAR SALAD DRESSING (NO ANCHOVIES)

Steps:

• Combine all ingredients (mayonnaise, juice from a large lemon + the zest from half, Parmesan cheese, coarse ground Dijon mustard, Worcestershire sauce, and freshly ground salt and pepper) in a food processor and combine until creamy.
• Serve over your favorite greens and enjoy!

EGGLESS CAESAR SALAD

Steps:

• In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
• Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
• Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.

CREAMY CAESAR DRESSING

Steps:

• Using a blender or food processor, blend all ingredients together, except the oil.
• Pour oil in a slow steady stream while blending until an emulsion forms. It will quickly thicken, slowly pulse if necessary.
• Keep refrigerated. Should last about 2 weeks in the fridge. Toss with Romaine lettuce, croutons and parmesan cheese.

CAESAR SALAD WITH HARD-COOKED EGGS

Steps:

• Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
• In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
• In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.