Cesar salad dressing?

Question

Does anyone out there have a good mild cesar dressing. I love Macaroni Grills dressing and would like to make a similar one at home.

Answer 1

Mayo, cream, a bit of garlic and the best parmesean cheese you can find.

Answer 2

1/4 cup Hellmann's mayonnaise (must be Hellmans or it will not turn out right)
1 tablespoon chicken soup base
1/2 teaspoon oregano
2 slices anchovies
2 egg yolks
1 teaspoon lemon juice
1/2 cup vinegar
1 1/2 cups corn oil
2 tablespoons parmesan cheese
1 tablespoon parsley
3 eggs
8 garlic cloves, minced
1/2 teaspoon garlic salt
1 (475 ml) bottle kraft chunky blue cheese dressing

Not the one? See other Ceasar Salad Dressing Recipes
< 15 mins Salad dressings
Mix first 6 ingredients together in small bowl.
Mix remaining ingredients in large bowl.
Mix both mixtures together and refrigerate at least 1 hour before using.
I usually pour the contents in 4 empty bottles of dressing. Keeps for 7 days.

Answer 3

Caesar Salad Dressing

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Minced anchovy fillets (optional

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper


Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons


Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well

Answer 4

1 cup hellmanns ,3 tablespoons milk 2 tablespoons cider vinegar 2 tablespoons grated parmesan cheese , 1/2 teaspoon sugar , 1/4 teaspoon garlic powder in small bowl combine mayo , milk . vinegar . parmesan , sugar and garlic powder cover & chill

Answer 5

Mine comes from epicurious.com. The secret is in the anchovy paste. I don't even measure, I just give the tube a good squeeze and add lots of freshly ground pepper.

Answer 6

Caesar Salad

Serves 4
If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.


For the croutons:
6 one-inch slices of ciabatta or another crusty white bread,cut into 3/4-inch cubes

3 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 tablespoon fresh flat-leaf parsley,minced

Coarse salt (to taste)

For the salad:
2 cloves of garlic,halved

2 large egg yolks

1 tablespoon Dijon mustard

4 to 5 anchovies

2 tablespoons of freshly squeezed lemon juice

Coarse salt and freshly ground pepper to taste

6 tablespoons extra-virgin olive oil

2 heads romaine lettuce,washed and dried thoroughly and torn into 2-inch pieces

Grated Parmesan cheese (to taste)

1. FOR THE CROUTONS:
Preheat oven to 350°. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.

2. FOR THE SALAD:
In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy

3. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.



Note: Note: Food containing raw eggs should not be prepared for pregnant women, babies, small children, or anyone whose health is compromised.

Eggless Caesar Dressing

Makes 1 1/2 cups
Caesar and romaine are a strong duo—the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.


4 small garlic cloves

1/2 teaspoon coarse salt

12 anchovy fillets

1 tablespoon plus 1 teaspoon finely grated lemon zest

1/3 cup fresh lemon juice (2 to 3 lemons total)

2 tablespoons drained capers, rinsed

1 1/2 teaspoons dried mustard

1/2 teaspoon freshly ground pepper

1 cup extra-virgin olive oil

1/2 cup finely grated Parmesan cheese

1. Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, purée all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

Caesar Dressing

Makes 3/4 cup



1/4 cup fresh lemon juice (from 2 lemons)

1/4 cup light mayonnaise

1/4 cup grated Parmesan cheese

2 anchovy fillets, roughly chopped (optional) 1 small garlic clove

1. In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until very smooth (the dressing will be thick).



Note: Try Caesar dressing on chopped romaine lettuce or other crisp and crunchy greens, or drizzled over grilled chicken or shrimp.

Answer 7

www.recipezaar.com has FREE recipes for salad dressings. try there.