CAESAR DRESSING
This classic Caesar dressing with just 5 ingredients will become your new go-to recipe.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.
CLASSIC CAESAR DRESSING
This is an absolute hit!! It's the classic recipe, just easier to make it because you're using a blender. It takes 5 minutes and it's perfect.
Provided by Miss A.T.K.
Categories Salad Dressings
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In blender, mix egg yolks, garlic and anchovies into a paste.
- Add remaining ingredients EXCEPT olive oil. Mix a few seconds.
- Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency.
- Serve mixed in chopped romaine lettuce.
CLASSIC CAESAR SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
- Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
- Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
- Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.
CLASSIC CAESAR SALAD
There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams
PERFECT CAESAR SALAD DRESSING
Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1.25 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CAESAR DRESSING
Rich dressing best served with lettuce, chicken, crispy bacon & croutons.
Provided by Warran Loynes
Time 10m
Yield Makes 250ml
Number Of Ingredients 0
Steps:
- Mix all the ingredients.
- Use hand blender to make really smooth.
- Add a little hot water to make thinner. Do not add too much water or it can allow the dressing to separate when storing.
AMERICAN KITCHEN CLASSIC CAESAR SALAD DRESSING
A Caesar salad is a salad of romaine lettuce and croutons dressed with a sauce and is often prepared tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana, Mexico and San Diego, United States during the 1920's Prohibition era. This recipe has been modified to remove the raw egg that the original recipe used due to salmonella concerns.
Provided by Member 610488
Categories Salad Dressings
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Mash the anchovy with the garlic and salt until it is a paste. Whisk in the mayonnaise, vinegar, lemon juice mustard and worcestershire sauce and combine well. Whisk in the olive oil and then the parmesan cheese. Chill. Whisk again just before mixing with the salad leaves then top with the croutons.
Nutrition Facts : Calories 1054.9, Fat 106.2, SaturatedFat 20.1, Cholesterol 44, Sodium 1499.7, Carbohydrate 10.9, Fiber 0.2, Sugar 3.1, Protein 16.9
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- Start by making the mayonnaise. Separate the egg, reserving the whites for another use. Put the room temperature egg yolk in a medium bowl and set aside.
- Rinse and finely chop the anchovies. Mince the two cloves of garlic, and add it to the anchovies. Mash them together on a cutting board with a blade of a knife or with a mortar and pestle.
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- Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
- Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
- Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.
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- Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
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