Big Johns Killer Caesar Salad Dressing Recipes

Steps:

• Combine all ingredients in a medium bowl.
• Whisk for 1 minute.
• Cover and refrigerate for a minimum of 2 hours (over night is best).

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:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Steps:

• Use a 2-3 cup jar, such as one from Classico pasta sauce.
• Crush garlic cloves.
• Add garlic, olive oil, lemon juice, parmesan cheese, worcestershire sauce, salt, and pepper. Shake.
• Adjust worcestershire sauce sauce, salt, and pepper. (We tend to use a bit more Worcestershire sauce than listed in the recipe.).
• Store in fridge, shake before using.