CAESAR ITALIAN DRESSING RECIPES

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CAESAR ITALIAN DRESSING RECIPE - FOOD.COM



Caesar Italian Dressing Recipe - Food.com image

Adjust all ingredients to taste, you can add in a small amount of fresh garlic if desired. Plan ahead this must be chilled for 24 hours before serving.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 1/4 cups (approx)

Number Of Ingredients 6

3/4 cup bottled Italian salad dressing
2 tablespoons grated parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste (or to taste, or use soy sauce in place of anchovy paste)
salt and pepper

Steps:

  • In a processor blend all ingredients.
  • Cover and chill overnight.

Nutrition Facts : Calories 741.4, FatContent 63.8, SaturatedFatContent 10.9, CholesterolContent 28.8, SodiumContent 3134.3, CarbohydrateContent 40.1, FiberContent 0, SugarContent 25.9, ProteinContent 6

CHEF GERARD'S AWARD WINNING CAESAR SALAD DRESSING RECIPE ...



Chef Gerard's Award Winning Caesar Salad Dressing Recipe ... image

Recipe from my dad, Chef Gerard (now deceased). He trained in France and Germany. He developed this recipe as assistant chef at Waldorf Astoria Hotel in NYC many years ago. He later used this at Blackstone Hotel in Kansas City, Drake Hotel in Chicago, and when he was Executive Chef at the Hotel Utah in Salt Lake City (where he was featured in Gourmet Magazine). This recipe won countless awards and was in national cooking magazines. Not as easy as other Caesar dressing recipes, but worth the effort! I guarantee it! Julia Child has a great Caesar dressing recipe, but this recipe beat hers in one contest. Chef Gerard suggested letting this dressing stay in the refrigerator for 2 days for better flavor. Optional, but suggested.

Provided by Bueny

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

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion tops
1 teaspoon celery salt
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 tablespoon crushed black peppercorns
1 tablespoon paprika
2 large garlic cloves, minced
2 cups olive oil (such as Bertolli®)
3 tablespoons Burgundy wine
½ cup wine vinegar
1 (8 ounce) can stewed tomatoes, crushed

Steps:

  • Crush parsley, green onions, celery salt, oregano, basil, black pepper, paprika, and garlic cloves together to create a paste. Combine paste with olive oil, Burgundy wine, white wine vinegar, and stewed tomatoes in a mixer. Mix for 5 minutes. Refrigerate. Stir well before serving.

Nutrition Facts : Calories 662 calories, CarbohydrateContent 4.4 g, FatContent 72.3 g, FiberContent 1.2 g, ProteinContent 0.8 g, SaturatedFatContent 10 g, SodiumContent 334.3 mg, SugarContent 1.6 g

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