VEGETARIAN CAESAR DRESSING
This Caesar dressing recipe will be the only recipe you will ever eat for rest of your life! I know! Big promise? Well I'm not saying that for nothing.. I really mean it! What are the odds that this is also a vegetarian Caesar dressing! No eggs, no mayo, no fish products.. and still a creamy, garlicky and flavorful dressing with briny capers, nutty parmesan, tangy mustard, and lots of black pepper.Recipe for caesar dressing is not so complicated but I often not able eat any in restaurants due to mayo and anchovies. So, I make some easy replacements to whip a batch of vegetarian version which is as delicious as classic.. actually even better and good for you! Also, it stays good in refrigerator for up to a week. I like to make big batch during weekend and then use it on almost everything! I must tell you that not just Caesar Salad, this dressing also works PERFECT on grilled/steamed vegetables!If you are new to Caesar Salad and what goes in it?! Let me share, a few words about this Italian masterpiece!What is in a Caesar Salad?Well, answering this reminds me of Gieco's new advertisement.. where Caesar salad comes with king Caesar standing in salad bowl. LOL!Certainly, this is no what is or in Caesar Salad! :) [I bet you knew!;) ]Caesar Salad is a salad of Italian (Roman) origin. The classic ingredients for Caesar salad are crunchy Romaine lettuce, bread croutons, Parmesan cheese and an anchovy-garlic Caesar dressing! In many recipes, mayo is used as creamy base. Also, Worcestershire sauce is added for complex deep flavors.Honestly, I'm fine with all of these classic ingredients for Caesar salad. In fact, often I make Chicken Caesar Salad with authentic dressing for Vishal. And he loves it! But, I can't say the same because of my raw egg and raw fish allergies. When I was unaware of that I often ate and enjoyed Caesar Salad in restaurants.. then felt uneasy afterwards...This vegetarian, mayo-free and fish-free Caesar dressing not only gives me option to enjoy Caesar salad! It also comes in handy when we are on meatless diet. Like these days, we are observing 9 days of Indian festival - Shub Navratri. During this time, we only eat vegetarian. So, during this time we turn to strict vegetarians, from salad to dressing.. everything plant based. Dairy is okay. So, my dressings get creaminess from yogurt, buttermilk and creams.Oh, I have an another version of Vegetarian Caesar Dressing - actually, my three ingredient dressing. This one I use when I crave Caesar Salad but only have a few ingredients in hand. In post, I paired it with a Kale Caesar Salad.See, now even if you are vegetarian, you can try Caesar Salad! At home!Actually, did you know restaurant version has fish and egg ingredients?! Why Best Caesar Dressing Ever!This Caesar salad dressing is going to blow your mind! It is that good! You know, I love creating my-version of flavors I eat out! Right? What I love even more is: to share those with you!This dressing is by-far on my best recreation ever! I made some simple and healthy substitutes for fish and egg ingredients. Wasted a couple of batches before I could relate to the taste of real dressing. Above all, my not-ever-veggie-fan husband approved it. It means a WINNER in my dictionary!Bookmark this Caesar dressing recipe because your search for best recipe will end with this! Give it one try with my lettuce cucumber salad.. and you will have a batch of this in your refrigerator for next week. Just remember t use good quality parmesan cheese!Happy Spring!-SavitaPS: The cute little crouton boats! That is my idea to serve Caesar Salad for Cocktail Parties. (nice and pristine) Recipe for making crouton bowls is in notes.
Provided by Savita
Categories Vinaigrette Dressing
Time 15m
Number Of Ingredients 12
Steps:
- Caesar Salad Dressing: In a food processor, add lemon juice, mustard, parmesan cheese, soy sauce, capers, olive oil, and buttermilk and garlic cloves. Pulse to make smooth puree. Mix in fresh cracked black pepper. Set aside.
- To assemble salad, wash and spin-dry romaine lettuce. Slice big leaf into half. Shave parmesan wedge using vegetable peeler. In a large salad bowl, add romaine lettuce, cucumber, and half of the caesar dressing. Toss gently to combine. Top the salad with shaved parmesan. Serve remaining dressing on the side. Enjoy!
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
CAESAR SALAD DRESSING
Skip the heavy, creamy dressing and make this easy, Caesar vinaigrette instead. This homemade caesar salad dressing recipe only takes a few minutes and contains no raw egg. Plus, it's healthy, dairy free and paleo friendly so you can enjoy it whenever you want.
Provided by Melissa Belanger
Categories Salads
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together dressing ingredients until the oil has emulsified.
- Use immediately or refrigerate for up to 1 week.
Nutrition Facts : Calories 176 calories, Sugar 0.4 g, Sodium 498.7 mg, Fat 19 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.1 g, Protein 1 g, Cholesterol 2.6 mg
CAESAR SALAD DRESSING
My Mom got this recipe from a chef around 20 years ago, and we have been making it since. It's divine! Not a creamy dressing, rather more of a vinaigrette Caesar. * Edited per Boomette's review to reduce the garlic - I forget that DH and I are garlic fiends and use copious amounts of garlic. Thanks for the feedback, Boomette! Original amount was 8 cloves, reduced to four.
Provided by Katzen
Categories Salad Dressings
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Use a 2-3 cup jar, such as one from Classico pasta sauce.
- Crush garlic cloves.
- Add garlic, olive oil, lemon juice, parmesan cheese, worcestershire sauce, salt, and pepper. Shake.
- Adjust worcestershire sauce sauce, salt, and pepper. (We tend to use a bit more Worcestershire sauce than listed in the recipe.).
- Store in fridge, shake before using.
Nutrition Facts : Calories 102.8, Fat 10.2, SaturatedFat 2, Cholesterol 3.7, Sodium 230.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 1.7
HOMEMADE CAESAR SALAD DRESSING
Raw eggs are replaced with good quality mayonnaise and sour cream to give this Caesar dressing its signature creamy texture with the tang of red wine vinegar.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- Add all of the ingredients to a small canning jar and shake to combine. Or, add to a medium size bowl and whisk to combine.
- Refrigerate in an air-tight container for up to 2 weeks.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 133 mg, Sugar 1 g, ServingSize 1 serving
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 VINAIGRETTE
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Provided by Wolfgang Puck
Categories Cheese Citrus Mustard Quick & Easy Salad Dressing Parmesan Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
- To prepare ahead:
- Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
CAESAR VINAIGRETTE
Categories Condiment/Spread Sauce Citrus Fish No-Cook Low Carb Summer Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
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- In a blender or food processor, combine the black garlic, fresh garlic, and shallot, and blend as finely as possible. Add the red wine vinegar, mustard, and agave nectar, and again blend to combine.
- Add olive oil in a steady stream, blending until smooth. Season with salt and pepper to taste (this will need plenty of salt), and add more oil if needed to reach the desired texture. After adding additional oil, check the seasoning one more time for salt, pepper, and acid.
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