CAESAR VINAIGRETTE
Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container.
Provided by chefmommy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.1 g, Cholesterol 3.7 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 144.3 mg, Sugar 0.6 g
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.
FRESH BEAN AND TOMATO SALAD WITH CREAMY CAESAR VINAIGRETTE
Steps:
- For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
- In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
- For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.
GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE
This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.
Provided by Ashley Vinyard
Categories Vegetable
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
- Preheat the grill over medium-high heat, oil grills surface.
- Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
- Spray Romaine lightly all over with oil spray.
- Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
- Turn once or twice.
- Drizzle with vinaigrette.
Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9
KITTENCAL'S CAESAR VINAIGRETTE
This is my non-creamy version of a Caesar dressing, and is another favorite that I use for dinner parties when I make a special dinner. Plan ahead this dressing needs to chill for 6 hours to blend flavors, don't make the mistake by adding in too much fresh garlic in this recipe less is best as the garlic flavor will intensify dramatically overnight. Adjust all ingredients to taste. The Parmesan is only optional I like to add it in. Also you could add in one uncooked egg yolk if desired for a richer dressing. Cooking time is 6 hours chilling time.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 6h5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 10
Steps:
- Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
- While the machine is still running slowly drizzle in oil.
- Add in Parmesan cheese (if using) blend to combine.
- Season with black pepper and salt (if using).
- Add in the sugar only if needed and blend again.
- Transfer to a glass jar with a tight-fitting lid.
- Cover and refrigerate 6 hours or overnight before using.
- Shake well before using.
Nutrition Facts : Calories 1325.7, Fat 145.4, SaturatedFat 20.1, Cholesterol 9.1, Sodium 544, Carbohydrate 7.5, Fiber 0.5, Sugar 4.2, Protein 3.7
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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