CREAMY CAESAR SALAD
I adapted this from a recipe I found online. My family loves zippy, garlicky Caesar dressing and this fits the bill. I use fresh raw egg and have never had a problem. It's best to make the dressing ahead of time and let it meld if you have the time. Excellent with grilled chicken pieces added too. Enjoy!
Provided by momaphet
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the first 9 ingredients in a blender, blend on high for 1 minute, taste and adjust as needed.
- Put the lettuce in a large bowl with the croutons and parmesan cheese.
- Pour most of the dressing over the salad and gently toss, add extra dressing if needed.
- Serve with lemon slices on the side.
- If making a smaller salad extra dressing will last for more than a week in the frig.
- Note.
- Since posting this several people have said it needed more garlic - garlic can vary in intensity - so start with 2 cloves, blend, then taste to see if it needs more. I've love strong garlic and this recipe usually has a bit of a bit.
CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
CREAMY CAESAR SALAD DRESSING
Make and share this Creamy Caesar Salad Dressing recipe from Food.com.
Provided by Kim M.
Categories Salad Dressings
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
- While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 166.3, Fat 17, SaturatedFat 2.7, Cholesterol 4.7, Sodium 110.8, Carbohydrate 2.9, Fiber 0.3, Sugar 0.7, Protein 1.4
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.
CREAMY PARMESAN CAESAR SALAD PIZZA
A crunchy and creamy Caesar salad tops a fresh tomato pizza, giving you the best of both worlds.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle 1 tablespoon of the oil in a 10- by 15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10- by 15-inch rectangle.)
- Brush the dough with the remaining 1 tablespoon oil. Sprinkle with salt. Arrange the tomato slices on the dough in a single layer, making sure that each bite will have a piece of tomato. Sprinkle with the Parmesan. Bake the pizza until the crust is golden brown, 25 to 30 minutes.
- Right before serving, toss the romaine with the Creamy Parmesan Caesar Dressing in a large bowl. Season with salt and pepper. Top the pizza with the salad. Sprinkle with Parmesan ribbons and coarse black pepper. Cut into pieces and serve.
CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP
Steps:
- Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
- In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
- In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
- Carefully peel Parmesan crisps from foil.
- Serve on chilled plates with Parmesan crisps upright in salad.
THICK AND CREAMY CAESAR SALAD DRESSING
Where I live there is a restaurant chain called the Italian Bistro and I think they have the BEST Caesar salad dressing. I've been trying to duplicate it for quite a while. It is loaded with garlic and Parmesan cheese. It's very thick which is why it appeals to me. This recipe is very similar to the one I enjoy at the Bistro. In fact.. by George... I THINK I'VE GOT IT!! I hope you
Provided by luvmybge
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all except oil and mayonnaise in food processor or blender and process until smooth.
- While processor is running add oil VERY SLOWLY and process until thick and creamy (about 4-5 minutes).
- Pour into bowl and add 1/4 cup of mayonnaise and blend thoroughly with a fork.
- Taste and adjust seasonings to your taste (sometimes I like to add a couple more tablespoons of Parmesan cheese).
- Cover and chill until ready to use.
Nutrition Facts : Calories 274.5, Fat 26.6, SaturatedFat 5, Cholesterol 46.4, Sodium 488.1, Carbohydrate 2, Fiber 0.2, Sugar 0.1, Protein 7.3
CREAMY CILANTRO SALAD DRESSING
This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!
Provided by Jim M
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
- Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 1.6 g, Cholesterol 6.7 mg, Fat 19.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 145.1 mg, Sugar 0.4 g
PERFECT CAESAR SALAD
The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield
Provided by Emma Freud
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
- In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.
Nutrition Facts : Calories 820 calories, Fat 68 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3.1 milligram of sodium
CREAMY CAESAR SALAD DRESSING-PAMPERED CHEF
Make and share this Creamy Caesar Salad Dressing-Pampered Chef recipe from Food.com.
Provided by um-um-good
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Whisk together lemon juice, worcestershire sauce, mustard, black pepper & garlic.
- Add mayo; whisk until smooth.
- While whisking add oil. Whisk until blended.
- Stir in parmesan cheese.
EASY CREAMY CAESAR SALAD DRESSING
I've been preparing this dressing for family and friends for many years; it's always a favorite! Serves 5 as an entree with grilled chicken, beef, or shrimp.
Provided by Angielin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
- Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 4.9 g, Cholesterol 3.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 166.4 mg, Sugar 0.6 g
CREAMY CAESAR SPINACH PASTA SALAD
Nice tasting, easy to make pasta salad perfect for potluck dinners. Very flexible - you can add green onions, red onions, olives, croutons, or meats (salami, pepperoni, chicken) to dress it up. Add/reduce spinach to make it more of a salad or more of a pasta dish.
Provided by David Harris
Categories Penne
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook penne pasta in salted water until al dente. Drain and rinse in cool water.
- Meanwhile, dice tomatoes and bell pepper, and slice spinach into ribbons.
- Mix all ingredients together, only using half the caesar dressing. Salt and pepper to taste.
- Refrigerate overnight.
- Before serving, add more caesar dressing until desired consistency is reached.
- Serve cold.
Nutrition Facts : Calories 408.4, Fat 26.8, SaturatedFat 5.9, Cholesterol 27.2, Sodium 686.1, Carbohydrate 33.2, Fiber 4.9, Sugar 1.8, Protein 9.7
SIMPLE CAESAR DRESSING
Steps:
- Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar.
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- Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 cup of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes.
- In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.
PERFECT CAESAR SALAD - CRUNCHY CREAMY SWEET
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- To make croutons: toss cubed bread with melted butter and seasoning. Spread into one layer on a baking sheet and bake in 375 degrees F for no longer than 10 minutes.
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- Place the mayo, garlic, grated Parmesan cheese, lemon juice, anchovy paste, dijon mustard, and worcestershire sauce in the bowl of a food processor. Blend until dressing is smooth and well combined.
- To make salads, toss the dressing with torn romaine lettuce, homemade croutons, and shaved Parmesan.
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- Combine all ingredients in a blender and blitz until smooth and creamy. Or place ingredients in a small bowl and use an immersion blender to combine.
- Wash and dry 6 pint size jars. Divide garbanzo beans evenly between the jars. To each jar, spoon 2 tablespoons prepared creamy Caesar dressing over the beans. It's important to make this your first layer, so the dressing doesn't make the lettuces soggy.
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- Juice 2 Tablespoons of lemon and place it in small bowl. Add mustard, worcestershire sauce, pressed garlic, parmesan cheese and black pepper; whisk until blended.
- To put the salad together: Toss romaine lettuce with Caesar dressing, add parmesan cheese and croutons. Serve right away, otherwise the lettuce can get soggy.
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- Drop the garlic halves through the opening in blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.
- Combine oil, Cajun seasoning, and minced garlic in a medium microwave-safe bowl. Microwave at high for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400° for 15 minutes or until golden brown.
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- Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled.
- Ideally you will have the caesar dressing and chickpeas already prepared, so all you need to do is chop the romaine and slice the tomatoes.
- In a large serving bowl (or pot the pasta was cooked in) add the pasta, romaine, capers, and tomatoes. Pour the caesar dressing over top and toss to combine. Season with salt and pepper to taste.
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#15-minutes-or-less #time-to-make #course #preparation #occasion #salads #easy #dinner-party #dietary #low-carb #low-in-something
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