No Raw Egg Caesar Salad Dressing Recipes

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.

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.

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.