Caesar Salad With Creamy Roasted Garlic Dressing And Parmesan Crisp Recipes
CREAMY CAESAR SALAD DRESSING
Make and share this Creamy Caesar Salad Dressing recipe from Food.com.
Provided by Kim M.
Categories Salad Dressings
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
- While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 166.3, Fat 17, SaturatedFat 2.7, Cholesterol 4.7, Sodium 110.8, Carbohydrate 2.9, Fiber 0.3, Sugar 0.7, Protein 1.4
ROASTED GARLIC CAESAR- STYLE DRESSING
Another favorite from my summertime recipes folder, you will love this dressing! You can use 1/4 cup mayonnaise and a 1/4 cup yogurt if desired, or use all mayo... all ingredients may be doubled, this dressing is even better if prepared a day ahead! Prep time does not include roasting the garlic.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 2m
Yield 1 cup (approx)
Number Of Ingredients 9
Steps:
- Place the roasted garlic in a small food processor and process until smooth.
- Add in all remaining ingredients, and process until well combined.
- Adjust ingredients to taste.
- Delicious!
Nutrition Facts : Calories 446.2, Fat 38.9, SaturatedFat 10.8, Cholesterol 44.7, Sodium 788.6, Carbohydrate 8.8, Fiber 0.1, Sugar 6.5, Protein 16.4
BEST CREAMY CAESAR SALAD
This Creamy Caesar Salad boasts the best dressing we've ever tasted, including our favorite restaurants. It's easy to make, keeps well in the fridge, and is 120% delicious. Makes salad feel like an indulgence.
Provided by Chew Out Loud
Categories Salad
Number Of Ingredients 11
Steps:
- In a bowl, combine the garlic, mayo, anchovy paste, grated parmesan, Worcestershire, mustard, and lemon juice. Whisk to combine well. Add kosher salt and fresh ground pepper to taste. Chill.
- When ready to serve, add torn lettuce into a large serving bowl. Drizzle desired amount of dressing and toss. Add shaved parmesan and toss gently. Top with croutons.
- Serve immediately.
CAESAR SALAD WITH ROASTED GARLIC DRESSING
Categories Salad Garlic Leafy Green Lunch Parmesan Healthy Endive Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
- Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
- Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
- Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.
CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP
Steps:
- Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
- In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
- In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
- Carefully peel Parmesan crisps from foil.
- Serve on chilled plates with Parmesan crisps upright in salad.
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ROASTED GARLIC CAESAR SALAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (6)Total Time 1 hr 30 minsCategory SaladCalories 297 per serving
- Roast Garlic for Dressing: Cut ends of garlic heads off with a serrated knife exposing individual tips of garlic cloves. Place root-side down in a small baking dish and drizzle with 2 tablspoons oil over the exposed garlic clove ends. Cover with foil and transfer to the oven. Roast garlic until the garlic is soft and fragrant and starting to brown, 1 hour to 1 hour 25 minutes. Remove foil and allow garlic to cool.
- Make Croutons: Lay baguette on a parchment lined baking sheet. Stir 1 tablespoon oil, Italian seasoning and salt in a small dish. Brush oil over the baguette slices. Bake until browned and crisp, 14 to 16 minutes. Cool.
- While croutons cool, make dressing: Squeeze cloves from two heads of garlic into a blender or food processor and discard papery skins. Add roasted garlic oil from the baking dish, if there is any. Add the remaining ¼ cup oil, lemon juice, capers, anchovy paste, mustard and pepper and puree until smooth. Add grated Parmigiano-Reggiano and puree to combine.
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ROASTED ROMAINE CAESAR SALAD • MADDIE AUGUSTIN
From maddieaugustin.com
Servings 6Total Time 32 minsCategory Side DishesCalories 332 per serving
- Preheat the oven to 400 Fahrenheit. Tear the bread into roughly 1 inch chunks and spread onto a large baking sheet in a single layer. Drizzle with two tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon of garlic powder, and toss until evenly coated and seasoned. Bake for 10-15 minutes, or until crisp and lightly browned.
- Halve romaine heads lengthwise and place on two large baking sheets. Lightly drizzle romaine with remaining ½ tbsp of olive oil, and bake for 6-7 minutes, or until romaine is lightly charred.
- Prepare caesar dressing by adding anchovies, olive oil, parmesan cheese, lemon juice, dijon mustard, egg yolk, and kosher salt to a food processor, and blend until silky smooth.
- Assemble salads by layering roasted romaine heads onto a serving platter. Drizzle evenly with the caesar dressing, top with homemade croutons. Garnish with shaved parmesan cheese and freshly ground black pepper.
CAESAR DRESSING RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (3)Total Time 10 minsCategory Appetizer, Condiment, Salad, Salad DressingCalories 245 per serving
- If using a blender or food processor, combine all of the ingredients (including the oil) and process until smooth.
- Toss your Homemade Caesar Dressing with chopped Romaine lettuce, croutons, Parmesan shavings, and enjoy!
EASY GARLIC PARMESAN CAESAR DRESSING : COOKBOOKIES
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5/5 (2)Total Time 10 minsCategory SaladCalories 141 per serving
- In a medium mixing bowl, add minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire Sauce.
- To the whisked mixture, add mayonnaise, grated parmesan cheese, salt, and pepper. Whisk all ingredients together. Allow to rest for at least 30 minutes before serving.
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- In a small saucepan, combine 1/3 cup of olive oil with the garlic cloves. Cook over low heat, stirring occasionally to prevent burning, until the garlic turns light golden brown and roasted, about 15 minutes.Carefully remove garlic from heat. The oil will be very hot. Once the oil has cooled to room temperature, remove and reserve the garlic cloves. Keep the garlic-infused oil, you'll need it soon.
- In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 1 tbsp parmesan, Dijon mustard, Worcestershire sauce, salt, pepper and Tabasco. Blend until smooth and well combined.
- Turn the blender to medium and very slowly drizzle in the roasted garlic oil through the opening in the top. Do not pour it in all at once or it will not emulsify and you will have a broken dressing.
- Remove the lid and scrape down the sides with a rubber spatula. Replace the lid and blend on high once more. The finished dressing should be smooth and well combined with no streaks of oil.
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