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 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 SALAD DRESSING (NO EGG)
Found this recipe in a magazine many years ago. I like it because it uses anchovy paste and contains no eggs.
Provided by Kathy
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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.
EASY HOMEMADE CAESAR SALAD AND DRESSING (WITHOUT ANCHOVIES)
Crisp romaine topped with parmesan cheese and croutons and tossed in an easy, homemade caesar dressing.
Provided by Elyse
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Servingsize 1 serving, Calories 572 kcal, Fat 49 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 1193 mg, Carbohydrate 16 g, Sugar 2 g, Protein 9 mg
NO-RAW-EGG CAESAR SALAD DRESSING
So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one.
Provided by Lennie
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
- Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
- With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
- You could use either all olive oil or all canola oil, but I prefer to use both.
- Lastly, blend in the parmesan.
- Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
- Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
- This dressing makes enough to dress one large caesar salad.
Nutrition Facts : Calories 258.8, Fat 25.1, SaturatedFat 4.6, Cholesterol 14.7, Sodium 328.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.9, Protein 5.4
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