CAESAR VINAIGRETTE
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Provided by Wolfgang Puck
Categories Cheese Citrus Mustard Quick & Easy Salad Dressing Parmesan Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
- To prepare ahead:
- Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
CAESAR VINAIGRETTE
Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container.
Provided by chefmommy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.1 g, Cholesterol 3.7 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 144.3 mg, Sugar 0.6 g
TRI-COLORE SALAD WITH FRICO CRACKERS AND CAESAR "VINAIGRETTE"
Cooking notes: Make the dressing a day ahead and keep it in the refrigerator. It likes to sit, so the garlic and anchovy flavors can bloom. You can also make the frico crackers a day ahead and keep them at room temperature wrapped in plastic.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
- To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
- In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.
CAESAR VINAIGRETTE
Categories Condiment/Spread Sauce Citrus Fish No-Cook Low Carb Summer Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
More about "caesar vinaigrette recipes"
CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 Author Sue LiServings 6
- Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
- Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
CAESAR VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 88 per servingServings 4
HOMEMADE CAESAR SALAD DRESSING - ONCE UPON A CHEF
From onceuponachef.com
Category SaladsCalories 184 per servingTotal Time 10 mins
EASY CAESAR SALAD DRESSING RECIPE (DAIRY FREE) - SIMPLY …
From simplywhisked.com
21 VINAIGRETTE RECIPES THAT YOUR SALADS NEED | BON APPéTIT
From bonappetit.com
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY …
From thekitchn.com
CAESAR VINAIGRETTE - THE LOVE NERDS
From thelovenerds.com
SIMPLE CAESAR VINAIGRETTE SALAD - CREATIVE HOME KEEPER
From creativehomekeeper.com
CAESAR VINAIGRETTE RECIPE - FOOD.COM
From food.com
ARUGULA QUINOA SALAD WITH LEMON CAESAR VINAIGRETTE
From nourishedbynic.com
THE BEST CAESAR SALAD IN L.A. - LOS ANGELES TIMES
From latimes.com
ARUGULA SALAD WITH CAESAR VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
'90S STYLE CAESAR SALAD RECIPE - TODAY
From today.com
VINAIGRETTE DRESSING RECIPES
From allrecipes.com
CAESAR VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
KALE CAESAR SALAD + LIGHT CAESAR VINAIGRETTE - SIMPLY SCRATCH
From simplyscratch.com
CAESAR-ISH DRESSING (ANCHOVY VINAIGRETTE) | GIMME SOME OVEN
From gimmesomeoven.com
CAESAR VINAIGRETTE - EARTHBOUND FARM
From earthboundfarm.com
8 BOTTLED VEGAN SALAD DRESSINGS YOU HAVE TO TRY, PLUS 7 EASY-TO …
From vegnews.com
CAESAR VINAIGRETTE | CANADIAN LIVING
From canadianliving.com
KRAFT CAESAR VINAIGRETTE WITH PARMESAN : TOP PICKED FROM OUR …
From recipeschoice.com
OUR BEST SALAD DRESSING RECIPES - FOOD & WINE
From foodandwine.com
You'll also love