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
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.
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
QUICK AND CREAMY EGGLESS CAESAR DRESSING
Provided by Food Network
Yield 1 1/4 cups dressing
Number Of Ingredients 9
Steps:
- In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.
- While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.
- When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.
- Pour into a clean container and refrigerate until ready to use.
- Will keep for 4 to 5 days refrigerated.
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.
EGGLESS CAESAR DRESSING
Recipe by Sara Kate Gillingham-Ryan, published on the blog she founded, thekitchn.com. All the essential flavors of real, classic Caesar dressing, but no egg.
Provided by zeldaz51
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender and puree until emulsified.
- Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
- Will keep under refrigeration up to one week.
Nutrition Facts : Calories 1377.7, Fat 125.1, SaturatedFat 24.1, Cholesterol 61, Sodium 1680.5, Carbohydrate 15.5, Fiber 1.4, Sugar 3.4, Protein 26.8
NO EGG CAESAR DRESSING
This is a version of a recipe printed right on a salad dressing mixing jar- I believe it is a Pampered Chef product.
Provided by Mama Cee Jay
Categories Salad Dressings
Time 5m
Yield 10 ounces, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a jar, cover and shake until thoroughly combined.
Nutrition Facts : Calories 165.5, Fat 17.8, SaturatedFat 2.2, Cholesterol 2.2, Sodium 44.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 1.1
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