Caesar Salad With Cilantro And Green Chile Dressing Food

CAESAR SALAD

Steps:

• For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
• For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
• Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

CREAMY CILANTRO SALAD DRESSING

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

CILANTRO CAESAR SALAD

Steps:

• In a blender or food processor blend Caesar Dressing, rinsed cilantro (stems and all!), chili sauce and the lime juice. Blend for 2 minutes or until completely blended and green. If you can, let it sit in the refrigerator for a couple hours or more so the flavors come out.
• Chop the romaine into bite-size pieces and put into a large bowl. Throw in thawed corn, red onion and rinsed beans. Crunch up the chips so they are in smaller pieces, but don't add the chips to the salad until you are right about to serve it.
• Once you are about to serve it add the dressing and the chips and toss together.

CILANTRO AND GREEN CHILE DRESSING

Steps:

• Place all ingredients into a blender.
• Process until coarsely chopped.
• Refrigerate for 1 hour.

CAESAR SALAD WITH CILANTRO AND GREEN CHILE DRESSING

Steps:

• PLACE cilantro, mayonnaise, vegetable oil, chiles, vinegar, cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover; refrigerate for 1 hour or until flavors are blended.
• COMBINE lettuce, croutons, chiles and cheese in large bowl. Add 1/2 cup dressing; toss well to coat. Store unused dressing in refrigerator for up to one week.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

Steps:

• Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

CAESAR SALAD WITH CILANTRO AND GREEN CHILE DRESSING

Steps:

• PLACE cilantro, mayonnaise, vegetable oil, chiles, vinegar, cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover; refrigerate for 1 hour or until flavors are blended.
• COMBINE lettuce, croutons, chiles and cheese in large bowl. Add 1/2 cup dressing; toss well to coat. Store unused dressing in refrigerator for up to one week.

CAESAR SALAD WITH RED CHILE DRESSING

Steps:

• For dressing: In a food processor, place anchovies, garlic, Dijon mustard, worcestershire, chili powder, paprika, cider vinegar and lemon juice.
• Process briefly to blend With processor running, slowly dribble in 1 cup of olive oil until blended.
• For salad: Wash and tear the romaine lettuce.
• Place in a large bowl and toss with desired amount of dressing.
• Add croutons and parmesan and toss again.
• Divide among 4 chilled plates.
• Sprinkle with additional parmesan if desired.
• Serve.