Garlicloverssupercaesarsaladdressing Recipes

CAESAR SALAD SUPREME

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

CHEESY CAESAR SALAD DRESSING

Steps:

• Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
• Set aside to drain on paper towels.
• Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
• Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
• Add the grated Parmesan cheese and whisk again until combined.
• Add the coddled eggs and whisk until blended toss.
• Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
• * To Make Coddled Eggs: Put egg (in the shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
• Adding the eggs is optional but oh so good.
• The volumes have ranges to play with your own palette.
• Reserve left over dressing as it will keep for weeks.