Saras Caesar Salad Dressing Recipes

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PERFECT CAESAR SALAD DRESSING

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12



Perfect Caesar Salad Dressing image

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.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

CAESAR SALAD DRESSING

Quick and easy Caesar dressing. My guests always ask if I will be serving Caesar salad at my dinner parties.

Provided by Angel Harper

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 2h10m

Yield 12

Number Of Ingredients 8



Caesar Salad Dressing image

Steps:

  • Blend oil, egg, white sugar, garlic, lemon juice, Worcestershire sauce, horseradish, salt, and black pepper in a blender until dressing is smooth. Refrigerate until chilled, at least 2 hours to overnight.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 2 g, Cholesterol 15.5 mg, Fat 9.4 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 28.7 mg, Sugar 1.6 g

½ cup olive oil
1 egg
4 teaspoons white sugar
3 cloves garlic, or more to taste
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
¼ teaspoon prepared horseradish, or more to taste
salt and ground black pepper to taste

SARA'S CAESAR SALAD

From Foodnetwork.com, Sara Moulton's show. I like the fact that this recipe uses Egg Beaters instead of raw egg.

Provided by Beth A.

Categories     Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12



Sara's Caesar Salad image

Steps:

  • For the dressing, whisk all ingredients together until smooth. Set aside.
  • For the salad, place romaine and croutons in very large salad bowl. Add dressing, and toss well.
  • Add sliced eggs and cheese curls, toss lightly, and serve.

Nutrition Facts : Calories 392.2, Fat 25.6, SaturatedFat 8.5, Cholesterol 102.9, Sodium 793.2, Carbohydrate 20.5, Fiber 5.2, Sugar 3.3, Protein 21.7

1 garlic clove, finely minced
2 teaspoons anchovy paste
1/3 cup extra virgin olive oil
1/4 cup egg beaters 99% egg substitute
1 lemon, juice of
1 tablespoon parmesan cheese, freshly grated
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
2 -3 heads romaine lettuce, roughly chopped
3 cups croutons
2 -4 eggs, hard boiled, sliced (2 extra large, or 4 large)
2 cups parmesan cheese, curls

CAESAR SALAD DRESSING

Provided by Food Network

Time 10m

Yield 1¼ c (300 ml)

Number Of Ingredients 9



Caesar Salad Dressing image

Steps:

  • 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 4.
  • 4. Blend for 20 seconds. Refrigerate in airtight container for three to four days.

2 large pasteurized egg yolks
½ garlic clove, peeled
1/3 cup (33 g) grated Parmesan cheese
3 tablespoons (45 ml) lemon juice
1 anchovy fillet
½ teaspoon salt
1/8 teaspoon dry mustard
Ground black pepper, to taste
½ cup (120 ml) olive oil

SARA'S CAESAR SALAD DRESSING

Categories     Condiment/Spread

Number Of Ingredients 6



SARA'S CAESAR SALAD DRESSING image

Steps:

  • In a food processor, combine drained anchovy fillets (or paste), garlic, mustard, eggs, lemon juice and zest. Add a generous grinding of black pepper. Blend ingredients, and while blending, slowly add olive oil in a very thin stream. Salt and pepper to taste.

2 Egg portion of Egg Beaters (or 2 coddled eggs, peeled)
6 anchovy fillets (may be soaked in milk to reduce saltiness) If using anchovy paste, use 1 tsp. per egg.
2 Cloves garlic, crushed
1 Tbsp. Dijon mustard
Juice of 1/4 lemon & zest to taste
1/3 cup Extra virgin olive oil

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