Gregs Very Best Caesar Salad Recipes

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THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.

Provided by Britt Brouwer

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 1h20m

Yield 32

Number Of Ingredients 8



The Last Caesar Salad Recipe You'll Ever Need image

Steps:

  • Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g

2 anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

THE BEST CAESAR SALAD

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16



The Best Caesar Salad image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

GREG'S VERY BEST CAESAR SALAD

When our son Greg was 9 years old, I taught him how to make a KILLER Caesar dressing (as he calls it)for company guests. He stood in front of our guests in the dining room, prepared and served us all. A total winner; and we still make it today 18 years later.

Provided by Scandigirl

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12



Greg's Very Best Caesar Salad image

Steps:

  • Combine olive oil, red wine vinegar, lemon juice, egg yolk, Worcestershire sauce, garlic, salt, pepper and 1/4 cup Parmesan cheese.
  • Mix together well.
  • Set aside.
  • Tear lettuce into bite size pieces in salad bowl.
  • Add croutons and 1/8 cup parmesan cheese.
  • Pour dressing over the lettuce.
  • Toss and serve.

Nutrition Facts : Calories 184.5, Fat 16.4, SaturatedFat 3.3, Cholesterol 37, Sodium 229.1, Carbohydrate 6.2, Fiber 2.4, Sugar 1.5, Protein 4.4

6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 egg yolk
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup parmesan cheese, grated
1 head romaine lettuce
1/2 cup crouton
1/8 cup parmesan cheese

WORLD'S BEST CAESAR SALAD!

Make and share this World's Best Caesar Salad! recipe from Food.com.

Provided by deraj_no1

Categories     High Protein

Time 5m

Yield 4 serving(s)

Number Of Ingredients 12



World's Best Caesar Salad! image

Steps:

  • Place egg in boiling water for 1min. Take it out and rince under cold water. Crack it immediately into bowl.
  • Place all other ingredients into bowl and mix.
  • Enjoy!

Nutrition Facts : Calories 162.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 94.8, Sodium 1702.6, Carbohydrate 6.9, Fiber 0.6, Sugar 1.6, Protein 17.1

1 egg
1 (6 ounce) can anchovies (*just the oil is needed)
1/2 cup corn (*or 3/4 cup if you don't want to use anchovy oil) or 1/2 cup olive oil (*or 3/4 cup if you don't want to use anchovy oil)
1 -2 garlic clove
1/4 cup wine vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4-1/3 cup parmesan cheese
salt
pepper
crouton

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