WHERE TO GET A CAESAR SALAD RECIPES

Name: Perfect Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Yield: 1.25 cups.
Ingredients: 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

PERFECT CAESAR SALAD DRESSING RECIPE: HOW TO MAKE IT

Perfect Caesar Salad Dressing Recipe: How to Make It image

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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1.25 cups.

Number Of Ingredients 12

Ingredients

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

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, FatContent 13g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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

Ingredients

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

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