EGGLESS CAESAR SALAD DRESSING
Steps:
- In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
- With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
- The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.
EGGLESS CAESAR SALAD
Provided by Anne Burrell
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
CAESAR MAYONNAISE DRESSING
Categories Condiment/Spread Cheese Garlic No-Cook Quick & Easy Salad Dressing Mayonnaise Parmesan Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.
THE BEST EGGLESS CAESAR DRESSING
Make and share this The Best Eggless Caesar Dressing recipe from Food.com.
Provided by MadzMom
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a jar and shake vigorously until smooth.
- Makes 1 cup.
CAESAR SALAD-NO ANCHOVIES, NO EGGS
Ok, so without the eggs & the anchovies it might not be considered a "true" Caesar salad. But, this is still a really good Caesar-like salad and will please those picky eaters in your family who want Caesar salad, but won't go near it if you include the raw eggs and/or the anchovies. I can hear the purists groaning already, but you can also use the cheese in the "green can" in this if you don't have any fresh Parmesan lying around- it still tastes good either way, although it is best with Parmigiano-Reggiano. NOTE: There are anchovy free versions of Worcestershire Sauce commonly available.
Provided by HeatherFeather
Categories Greens
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.9, Fat 21.7, SaturatedFat 3.4, Cholesterol 2.8, Sodium 233.4, Carbohydrate 5.9, Fiber 1.9, Sugar 1.1, Protein 2.6
EGGLESS CAESAR DRESSING
Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.
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- Using the side of a chefs knife, mash the garlic and anchovy together to form a paste. Place in a large bowl. Add the mustard, lemon juice and lemon zest and whisk together. While whisking, drizzle in the olive oil. Season with the salt and black pepper.
- Coarsely chop the romaine and add it to the dressing bowl along with the celery leaves and parsley. Toss gently to coat well. Spread the lettuce and herbs out along the bottom and sides of the bowl. Sprinkle with the cheese so each leaf is covered with cheese. Toss gently to coat. Sprinkle with the parmesan popcorn and serve.
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- Prepare the dressing by placing the garlic in a small food processor (or blender) and pulsing until minced. Add the Parmesan, anchovy paste, lemon juice, Dijon, red wine vinegar, Worcestershire sauce, salt, and pepper. Puree until smooth, stopping to scrape down the sides if necessary. Add the extra-virgin olive oil (stream it in while running, if your food processor/blender opens on top) and blend on high until emulsified. Taste and adjust seasonings, adding more salt and pepper, if desired. Transfer to a jar and refrigerate until ready to use.
- Just before serving, tear or chop the romaine into bite-sized pieces and place in a very large bowl. Shake the dressing well and drizzle about half of it over the romaine; toss to coat. Top with desired amount of croutons, shaved Parmesan, and additional dressing, to taste. Season with fresh ground pepper, toss to combine, and serve immediately.
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