LEMONY CAESAR SALAD DRESSING
This is a great Caesar dressing from a bed and breakfast in St. Simon's Island, Georgia. It is the best I've had. Great with a grilled chicken breast on top. Make sure to use the extra light extra-virgin olive oil. Enjoy!
Provided by Nicole73
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 1.4 g, Cholesterol 3 mg, Fat 19.6 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 165.6 mg, Sugar 0.3 g
CLASSIC CAESAR SALAD RECIPE BY TASTY
Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.
Provided by Betsy Carter
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
- Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
- Make the croutons: Preheat the oven to 400°F (200°C).
- In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
- Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams
LEMONY CAESAR SALAD
My Caesar salad has the same fresh, classic flavor as one I used to order at a steak house in Saskatoon. Making it at home lets me adjust the garlic-if I want it zesty, I add two cloves. (I believe you can never have too much garlic!)
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- For dressing, combine the first seven ingredients in a blender; cover and process until blended. Place romaine in a salad bowl. Drizzle with desired amount of dressing; sprinkle with Parmesan cheese and toss to coat. Refrigerate any remaining dressing.
Nutrition Facts : Calories 223 calories, Fat 22g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 431mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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