Caesar salad dressing?
lucillle
3 years ago
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Market Day, June 25
Comments (1)Sounds like the perfect temperature. Not too hot. I like what you did with the new potatoes Teresa. I love a warm potato salad. Ann...See MoreCaesar Salads
Comments (7)Sue, I've been making my Ceasar Salad this way for over 28 years. Had it the first time at Pat Davis's cooking school. Haven't found one that I like better. Home Cookin Chapter: Recipes From Thibeault's Table Caesar Salad ============ adapted from Pat Davis Cooking School 1 large head of Romaine Lettuce, washed, dried and torn into pieces 1 large clove of garlic 1/2 cup olive oil 1 tsp. or more to taste Dijon Mustard salt pepper Splash of Worchestershire sauce anchovy fillets 1/4 cup Roquefort cheese (substitute Maytag or another high quality blue cheese) Fresh grated parmesan cheese 1 coddled egg red wine vinegar fresh squeezed lemon juice Homemade Croutons Croutons 2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed 1 garlic clove olive oil . Add garlic to salad bowl (wooden works best) sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg mixture. Add red wine vinegar and worchestershir sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix. Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese. Sprinkle with Parmesan and add croutons. Croutons Rub each slice of bread with crushed garlic clove. Cut into cubes Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping. Remove from oven. (Optional: Toss warm croutons with freshly grated parmesan cheese.)...See MoreLOOKING for: Caesar Salad
Comments (7)Roselin, this is the one we love. I used to make it with egg but we found we like it better because it's creamier with a little real mayonnaise instead: Caesar Salad Dressing 1/2 teaspoon kosher salt A few grinds of freshly ground pepper 1/4 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 2 tablespoons real mayonnaise (or 1 egg yolk) 2 tablespoon freshly grated parmesan cheese 1 tablespoon red wine vinegar 1 tablespoon fresh lime juice 1 tablespoon anchovy paste (or 2 anchovies minced) 1 clove garlic; minced 2 dashes Tabasco sauce 1/2 cup extra-light olive oil In a bowl with a whisk (or with a blender or food processor), whisk together all ingredients EXCEPT the olive oil until well combined. While still whisking, slowly drizzle the olive oil in until well combine and thickened. Refrigerate until ready to serve over romaine lettuce with freshly shaved or grated parmesan cheese and croutons. *Recipe adapted from Caesar Salad Dressing from Fine Cooking magazine. Croutons; Cut 1/2 loaf French or Italian bread into bite-size cubes. Heat 3 tablespoons olive oil over medium-low heat along with 1/2 teaspoon garlic powder, a few grinds of pepper, about 1/2 teaspoon kosher salt and a pinch of thyme; add to oil in skillet and toss well. Continue to toast, tossing often until croutons are lightly browned and as crisp as desired. Marilyn...See MoreLOOKING for: T&T Ceasar Salad Dressing
Comments (4)Creamy Caesar Salad Dressing 3 to 4 medium garlic cloves - crushed 1/4 (scant) cup fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 1/2 teaspoons Worcestershire sauce 2 to 3 drops Tabasco sauce 1 tablespoon anchovy paste 1/4 cup fresh grated imported parmesan cheese 1 cup olive oil garlic croutons In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco, anchovy paste and cheese until well blended and salt is dissolved. With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated. Dressing should have a light, mayonnaise-like consistency. Makes about one cup. Refrigerate until needed. To serve, place a little dressing in the bottom of a large salad bowl. Place romaine lettuce on top, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese and sprinkle on croutons. Serve immediately. Imported freshly ground parmesan makes all the difference here....See MoreElmer J Fudd
3 years agolast modified: 3 years agolucillle
3 years agolast modified: 3 years agolucillle
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agolucillle thanked sleevendog (5a NY 6aNYC NL CA)lindac92
3 years agolucillle
3 years agolast modified: 3 years agolucillle
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agolucillle thanked sleevendog (5a NY 6aNYC NL CA)maifleur03
3 years agosarahsocal
3 years agoElmer J Fudd
3 years agolucillle
3 years ago
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