cynupstateny
Well-known member
salad. Requested the recipe but it was denied. Since then I've tried a few that I've Googled but they taste too "sharp". Anyone have a t&t they're willing to share?
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ISO: ISO: Creamy Caesar Salad Dressing- Went out to dinner a few weeks ago and had the BEST dressing on a
- Thread starter cynupstateny
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Hi Cyn. I like the one from BA "An even Greater Caesar Salad" (m)
I have made it often. Many of the Caesar Salad recipes have raw eggs in the ingredients, which I can't do. (Nor Coddled eggs.) I do like this recipe, but it does have a little kick to it. While I am traditionally, not a fan of anchovies, I do use them in this recipe...It adds a nice dimension.
Rec: An Even Greater Caesar Salad
7 garlic cloves
3/4 cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 tablespoons plus 1/3 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup olive oil
4 cups 3/4-inch bread cubes (made from day-old bread, crusts trimmed)
1 large head romaine lettuce, cut into bite-size pieces
Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend. Transfer to medium bowl. Season with salt and pepper.
Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.
Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.
Serves 4.
Bon Appétit
February 1996
I have made it often. Many of the Caesar Salad recipes have raw eggs in the ingredients, which I can't do. (Nor Coddled eggs.) I do like this recipe, but it does have a little kick to it. While I am traditionally, not a fan of anchovies, I do use them in this recipe...It adds a nice dimension.
Rec: An Even Greater Caesar Salad
7 garlic cloves
3/4 cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 tablespoons plus 1/3 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup olive oil
4 cups 3/4-inch bread cubes (made from day-old bread, crusts trimmed)
1 large head romaine lettuce, cut into bite-size pieces
Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend. Transfer to medium bowl. Season with salt and pepper.
Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.
Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.
Serves 4.
Bon Appétit
February 1996
cynupstateny
Well-known member
Thanks! I'll try it.
cynupstateny
Well-known member
But then wouldn't the recipe say so?
sandi-in-hawaii
Well-known member
Here's a dressing I love (with an unusual ingredient) REC: Shortcut Caesar Salad
Shortcut Caesar Salad
This makes a main-course lunch salad or a small dinner salad.
16 baguette slices, about 1/3-inch thick
1 tablespoon extra virgin olive oil
1/4 cup prepared mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons fish sauce, or more to taste
1 small garlic clove, minced to a paste
Freshly ground black pepper
1 pound hearts of romaine, in bite-size pieces
3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400°. Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic. Add several grinds of black pepper. Taste and adjust the seasoning.
Toss the romaine with enough of the dressing to coat the leaves nicely. Add the Parmesan and croutons and toss again. Serve immediately.
Serves 2 to 4
PER SERVING: 255 calories, 5 g protein, 7 g carbohydrate, 24 g fat (4 g saturated), 11 mg cholesterol, 724 mg sodium, 2 g fiber.
Shortcut Caesar Salad
This makes a main-course lunch salad or a small dinner salad.
16 baguette slices, about 1/3-inch thick
1 tablespoon extra virgin olive oil
1/4 cup prepared mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons fish sauce, or more to taste
1 small garlic clove, minced to a paste
Freshly ground black pepper
1 pound hearts of romaine, in bite-size pieces
3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400°. Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic. Add several grinds of black pepper. Taste and adjust the seasoning.
Toss the romaine with enough of the dressing to coat the leaves nicely. Add the Parmesan and croutons and toss again. Serve immediately.
Serves 2 to 4
PER SERVING: 255 calories, 5 g protein, 7 g carbohydrate, 24 g fat (4 g saturated), 11 mg cholesterol, 724 mg sodium, 2 g fiber.
When I have had a very sharp/hot Caesar dressing it is
the amount of garlic (not roasted obviously) that is the reason.
That said, one of my most memorable Caesar salads was a very hot-with-garlic dressing with Cajun fried oysters on top of the salad. TDF!!
It would seem to me that roasting the garlic would tame the sharpness, not make it more.
the amount of garlic (not roasted obviously) that is the reason.
That said, one of my most memorable Caesar salads was a very hot-with-garlic dressing with Cajun fried oysters on top of the salad. TDF!!
It would seem to me that roasting the garlic would tame the sharpness, not make it more.
cynupstateny
Well-known member
Thanks, Sandi- I'll try it!