LEMON CAESAR VINAIGRETTE RECIPES

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LEMONY CAESAR SALAD DRESSING RECIPE - FOOD.COM



Lemony Caesar Salad Dressing Recipe - Food.com image

This is from Taste of Home magazine and after discovering it, I've never bought Caesar dressing again. I love it that there's no quickly perishable ingredients and it's all stuff pretty much everyone has on hand at any given time.

Total Time 10 minutes

Prep Time 10 minutes

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup olive oil (I always just use regular cooking oil)
2 1/2 tablespoons lemon juice
1 garlic clove, peeled (I use canned, minced garlic)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in blender.
  • Cover and process until creamy.
  • Serve over torn lettuce with Parmesan cheese and croutons.

Nutrition Facts : Calories 1306.3, FatContent 144.7, SaturatedFatContent 19.9, CholesterolContent 0, SodiumContent 1591.8, CarbohydrateContent 7.7, FiberContent 0.8, SugarContent 1.8, ProteinContent 1.1

LEMON-ANCHOVY VINAIGRETTE RECIPE | BON APPÉTIT



Lemon-Anchovy Vinaigrette Recipe | Bon Appétit image

A lighter, brighter option for all you Caesar salad lovers.

Provided by Melissa Hamilton and Christopher Hirsheimer

Total Time 5 minutes

Cook Time 5 minutes

Yield Makes about ? cup Servings

Number Of Ingredients 5

2 lemons
4 anchovy fillets packed in oil, drained, finely chopped
½ cup olive oil
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
  • Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
  • DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.

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