Moms Caesar Salad Dressing Recipes

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Steps:

• 1. Combine all ingredients except greens, and either shake well in a jar or put in blender or food processor. Refrigerate at least one hour (2-3 is better) to allow flavors to blend well. Tear lettuce into a bowl (about 6 cups to serve 4 people) Note: I have been making and eating this dressing using a raw egg for over 20 years, but if you are nervous about that you can coddle the egg first before mixing it in.
• 2. Sprinkle greens with Parmesan cheese. Add dressing just before serving to avoid lettuce becoming soggy. Top with croutons and serve. Note: For a complete meal, add a cooked, cut up boneless chicken breast or two to the salad after adding the dressing and serve with French bread! And this is the perfect accompaniment to BBQ steaks!
• 3. - CROUTONS - 3 slices white bread (I use French bread but reg. white is fine) butter on boths sides and cut into 1 in. cubes. Place in single layer on cookie sheet, sprinkly liberally with garlic powder and bake at 250 for a couple hours until golden brown and crispy. I usually bake them at 350 while I'm putting the dressing together but they burn quickly so watch closely if you do it that way! (If cooking slowly toss around once or twice in the pan so they brown nicely on all sides. If doing it the quick (lazy) way - you will need to turn them once halfway through.)

Steps:

• Lightly beat Egg Yolks with Salt.
• Add reamining dressing ingredients and shake well in a tightly closed container.
• Let sit in the fridge for at least an hour for flavors to mingle.
• Toss into ripped Romaine (Romaine to be washed and well dried) and until all lettuce id lightly coated.
• Sprinkle with Parmesan, Gruyere and Croutons.
• Light toss and serve!

Steps:

• Whisk together first 5 ingredients (garlic - hot sauce).
• Add olive oil, continuing to whisk, incorporating gradually.
• Season with salt and pepper to taste.
• Lightly toss dressing with one head torn romaine lettuce.
• Sprinkle with grated parmesan.