Great Caesar! Dressing recipes needed...
- QueenB Aug 16, 2007 09:50 AM
Chicken Caesar Salad on the menu for tonight's dinner, with temperatures over 100 degrees and a hurricane on the way.
I've tried Bittman's recipe for the Caesar dressing and found it bland and booooring. I'm looking for a creamy recipe with a garlic kick.
Anyone have any recipes like that?
i second martha's - that's the one i always use and always get raves on. in order to get it nice and creamy, i throw all of the ingredients into the blender and whir it all up until it's nice and emulsified.
by the way, you should check out michael ruhlman's rant on the chicken caesar: http://blog.ruhlman.com/ruhlmancom/20...
i can't say i disagree with him, but i think the reason most restaurant chicken caesars are crap is because they're made with a prepackaged dressing. i usually make caesar at home, and i do sometimes add grilled chicken (don't tell ruhlman!)
I think it is great, but you take a looksy. It is so old, I don't know where I got it, but my kids beg for this one and my blue cheese. It is enough for 1 average head of romaine- make sure there is no water left in it from cleaning.
3 T white wine vinegar
1/2 cup olive oil
juice of 1 lemon
tobasco - to your liking - shakes 3 or so
Worcestershire sauce -same - shakes 3 to 4
white pepper to taste - 1/8tsp
dry mustard - 1T
3 T grated Parmesan
anchovies - whatever your tastes I love them! so I'll add 2 sometimes 3
1 large clove garlic -mashed well with salt and oil, with a blade then add to the bowl
In the bottom of a wooden bowl mash the anchovies with the garlic clove
add all the ingredients, and mix well. then add the egg and whisk while you drizzle the oil in slowly. add to your extremely crispy clean romaine toss and serve. Fresh black pepper and sea salt to the salad. Adding croutons homemade are best!
Don't forget take the veggie peeler out and peel some cheese to the top.
For a light dinner I serve this and top the salad with grilled chicken, steak or salmon.
re: chef chicklet
i used to use a recipe very similar to this one, but then modified it to omit the raw egg as a friend had real issues with it. now i use dijon mustard in place of dry mustard and adjust the quantities of oil and vinegar to taste and to even out the consistency of the mixture. i get lots of compliments on the salad now, so i doubt i'll ever switch back to the raw egg.
raw egg doesn't bother me at all. I love this recipe but always looking for other things. I would create a war around here if I were to change this, and I make these dressings every week. My kids while growing up wanted their salad after school and there had better be homemade dressings.
Another option for an egg-free Caesar dressing is the tofu version from Alton Brown. It's not a true Caesar dressing, but it's really tasty. And you can cut way back on the oil (add some fresh-squeezed lemon juice instead) for a very low fat dressing.
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My caesar salad dressing which has gotten rave reviews from many people:
1 garlic clove (or 2 or 3 depending how much you love garlic)
1 tsp. Worcestershire sauce
2 tbsp. lemon juice
1/8 tsp. pepper
1 cup salad oil
1/2 cup parmesan cheese
Put first 5 ingredients in blender. Blend until smooth, slowly adding oil. Chill about 2 hours.
When ready to serve, add parmesan cheese to salad. Delicous!!!
re: du jour
This is a great recipe. I was trying to figure out what was missing when I read it and realized it was anchovies; then realized I myself was out of anchovies while making caesar. I added a bit more Worcestershire and 1/3 less oil to accommodate my tastes and whipped it up in the blender.....it come out wonderfully.
1. Wash a head of Romaine lettuce, dry the leaves, and break or cut them into salad-size pieces. Set the lettuce aside.
2. With a rotary-bladed paring knife (aka a vegetable peeler), slice thin pieces of Reggiano Parmagiano cheese -- as much as you think will be good for a big Caesar salad. Set the cheese aside.
3. Make as many croutons as you think will be good for a big Caesar salad, or find a bag or box of them in the pantry. Set them aside.
4. Boil an egg for one minute. Set it aside.
5. Mince 2 anchovy filets. Set them aside.
6. Put a little salt in a wooden salad bowl.
7. Peel a large clove of garlic, cut it in half lengthwise, and rub the inside of the salad bowl (and the salt) HARD with the cut sides of the garlic clove. The idea is to infuse the inside of the bowl with a garlic scent/flavor.
8. Remove the 2 pieces of the garlic clove from the bowl, mince them finely, and return them to the bowl.
9. Add to the bowl a teaspoon of dry mustard, a tablespoon of lemon juice, a few squirts of Tabasco, and the mixed anchovies. Whisk them together.
10. Start adding extra virgin olive oil SLOWLY, whisking constantly. the mixture will emulsify (and if it doesn't SLOW DOWN on the olive oil). You'll use maybe 2 or 3 tablespoons of olive oil total.
11. Add the egg, including the part of the white that set against the inside of the shell during the minute that it cooked. Whisk some more; the egg will emulsify into the mixture and it will get pretty creamy.
12. Taste it and add more oil, salt, or Tabasco if you find it needs any of them.
13. Add the lettuce to the bowl and toss it until all the pieces have dressing on them.
14. Sprinkle the croutons and Parmesan pieces on top.
15. Eat that sucker!