Spicy Caesar Dressing Recipes

Steps:

• For the croutons: Heat the butter in a skillet over low heat. Add the garlic. When the butter just starts to bubble, add the bread cubes and toss to coat. Season with salt. Cook, tossing frequently, until the croutons are golden brown, about 10 minutes. Remove to a bowl, add the asiago and toss.
• For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again.
• Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons.

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. Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. if too thick, add a little water. drizzle romaine with the dressing and garnish with shaved cheese and croutons.

Steps:

• Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
• Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

Steps:

• Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
• Heat grill to high.
• Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan.

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

Steps:

• Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar.

Steps:

• Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, worcestershire sauce and water in a food processor. Process until smooth. With motor running, pour oils in a slow, steady stream into dressing mixture. When all oil has been incorporated, add chili paste, lemon juice, lime juice, and parmesan cheese. Process until smooth.