GLUTEN FREE CAESAR SALAD RECIPES

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OUR FAVORITE CAESAR SALAD DRESSING - INSPIRED TASTE



Our Favorite Caesar Salad Dressing - Inspired Taste image

Homemade Caesar dressing is simple to make and can be done a few different ways: by hand, in a blender, in a food processor or by using an immersion blender. All methods are simple and quick. I particularly love doing this by hand and enjoy seeing little bits of the garlic and anchovy in the dressing.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 2/3 cup (about 10 tablespoons)

Number Of Ingredients 8

3 to 5 anchovies packed in oil, depending on taste
2 medium garlic cloves
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
4 tablespoons grated parmesan cheese
1/3 cup neutral oil (like grape seed oil, safflower oil or avocado oil), plus more as needed
Salt and fresh cracked black pepper

Steps:

  • Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
  • In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
  • Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
  • When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
  • Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
  • When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
  • Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
  • Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
  • With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.

Nutrition Facts : ServingSize 1 tablespoon, Calories 78, FatContent 8.1g, SaturatedFatContent 1.5g, CholesterolContent 20.9mg, SodiumContent 91.9mg, CarbohydrateContent 0.5g, FiberContent 0g, SugarContent 0.1g, ProteinContent 1.4g

CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES



Chicken Caesar salad | Jamie Oliver chicken salad recipes image

Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy

Total Time 25 minutes

Yield 2

Number Of Ingredients 15

1 lemon
15 g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
white wine vinegar
extra virgin olive oil
1 small red onion
½ a small cauliflower (300g)
1 romaine lettuce
olive oil
1 sprig of fresh rosemary
2 x 120 g free-range skinless chicken breasts
1 thick slice of wholemeal bread

Steps:

    1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
    2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
    3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
    4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
    5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
    6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
    7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

Nutrition Facts : Calories 418 calories, FatContent 17.5 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 43 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 12.5 g sugar, SodiumContent - g salt, FiberContent 6.1 g fibre

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