Simple Mock Caesar Salad Recipes

Steps:

• In small bowl, whisk the first five ingredients. In a large bowl, add lettuce. Pour dressing over salad; toss to coat. Sprinkle with croutons and shredded cheese.

Steps:

• Mix garlic, soy sauce and lemon juice in a large salad bowl and whisk together.
• Add endive and romaine.
• Toss to coat.
• Top with cheese and pepper and tomatoes.

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:

• Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
• Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
• Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

Steps:

• In a blender, combine the vinegar, cheese and garlic powder; cover and process until combined. While processing, gradually add oil in a steady stream. , Place romaine in a salad bowl; drizzle with dressing and toss to coat.

Steps:

• In food processor or blender, combine garlic, salt, lemon juice, Worcestershire, sour cream.
• Add olive oil in a stream.
• Pour over torn Romaine lettuce right before serving.
• Sprinkle with Parmesan and toss in croutons, if desired.

Steps:

• In a blender or food processor, combine the vinegar, cheese and garlic powder; cover and process until combined. While processing, gradually add oil in a steady stream. Place romaine in a salad bowl; drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces. Wash and dry the greens thoroughly. You should have 9 to 10 cups.
• Heat the canola oil in a skillet. When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides. Remove them from the skillet and set them aside in a small bowl.
• Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad. At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates. Sprinkle with the croutons, and serve.