Caesar Salad With Homemade Dressing Recipes

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 4.
• 4. Blend for 20 seconds. Refrigerate in airtight container for three to four days.

Steps:

• In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, hot sauce and season with pepper.
• Slowly whisk in olive/canola oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons over salad.

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

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;

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Steps:

• Peel and chop the hard boiled eggs.
• Place all of the ingredients in a blender and puree until smooth.
• Covered and refrigerated this dressing will keep for about 5 days.

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!

Steps:

• Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
• Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Steps:

• Preheat the oven to 375 degrees F.
• For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
• For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
• For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

Steps:

• In a blender, combined all ingriedents except olive oil and blend until smooth.
• Add olive oil in a slow stream with blender still on to make sure the dressing will thicken and not break.
• Serve over cut romaine lettuce with croutons and more parmesan cheese.

Steps:

• Mix everything but vegetable oil in blender until foamy and thick.
• Slowly add in vegetable oil.Continue mixing for about 30 seconds.
• Refridgerate for about 1/2 hour before serving to blend flavors.

Steps:

• In a jar with a lid, combine lemon juice, vinegar, water, cheese, mustard, garlic powder and pepper. Cover and shake well. Refrigerate until ready to use.

Steps:

• Combine all ingredients in blender.
• Blend 20 seconds on high, then 20 seconds on low.
• DO NOT OVERBLEND as it will cause eggs to cook and ruin the texture of the dressing.
• Toss into your favorite Caesar blend or Greek salad.