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ISO: ISO Garlicky Caesar Dressings
- Thread starter alant
- Start date
In Search Of:
My favorite T&T Caesar recipe- lots of garlic
CAESAR SALAD
Makes 1 cup dressing and two salads
3 garlic cloves
3 minced anchovy fillets
2 large egg yolks
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp Worcestershire
1/2 tsp salt
1 Tbsp lemon juice (or more)
1-1/4 cup olive oil
1/2 cup parmesan cheese
2 heads Romaine,, torn up
homemade croutons (recipe follows)
Put garlic, anchovy, egg yolks, vinegar, mustard, Worcestershire, salt and lemon juice in food processor and process. Add 1 cup olive oil in a stream and process until thick. Taste and adjust seasonings. Add 1/4 cup parmesan cheese. Set aside.
To make croutons: Cut baguette into large cubes. In a frying pan, put about 1/4 cup olive oil and heat until just smoking. Add bread cubes and saute on both sides until brown. Sprinkle 1/4 cup parmesan cheese over the top of the croutons and saute another few minutes. Drain on paper towels and set aside.
Mix greens and dressing and sprinkle with croutons.
CAESAR SALAD
Makes 1 cup dressing and two salads
3 garlic cloves
3 minced anchovy fillets
2 large egg yolks
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp Worcestershire
1/2 tsp salt
1 Tbsp lemon juice (or more)
1-1/4 cup olive oil
1/2 cup parmesan cheese
2 heads Romaine,, torn up
homemade croutons (recipe follows)
Put garlic, anchovy, egg yolks, vinegar, mustard, Worcestershire, salt and lemon juice in food processor and process. Add 1 cup olive oil in a stream and process until thick. Taste and adjust seasonings. Add 1/4 cup parmesan cheese. Set aside.
To make croutons: Cut baguette into large cubes. In a frying pan, put about 1/4 cup olive oil and heat until just smoking. Add bread cubes and saute on both sides until brown. Sprinkle 1/4 cup parmesan cheese over the top of the croutons and saute another few minutes. Drain on paper towels and set aside.
Mix greens and dressing and sprinkle with croutons.
Rec: An Even Greater Caesar Salad...this one is mayo based and very garlicky, I love it, welcome...
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
http://www.epicurious.com/recipes/recipe_views/views/1244
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
http://www.epicurious.com/recipes/recipe_views/views/1244
sandi-in-hawaii
Well-known member
Here's my favorite REC: Shortcut Caesar Salad
I usually just throw all the salad dressing ingredients in a blender (but I do put the garlic clove thru a garlic press, to make sure it's in fine bits.)
I always double the recipe, and keep the dressing in a squeeze bottle - it keeps at least a week.
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
I usually just throw all the salad dressing ingredients in a blender (but I do put the garlic clove thru a garlic press, to make sure it's in fine bits.)
I always double the recipe, and keep the dressing in a squeeze bottle - it keeps at least a week.
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