Balsamiccaesarsalad Recipes

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ESER'S BALSAMIC SALAD DRESSING



ESER's Balsamic Salad Dressing image

Eser's great balsamic salad dressing. Store leftover dressing in a shakable sealed container in the refrigerator for up to two weeks.

Provided by [email protected]

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

3 tablespoons balsamic vinegar
1 tablespoon honey, or more to taste
1 tablespoon Dijon mustard
1 clove garlic, crushed
½ teaspoon dried oregano
salt and ground black pepper to taste
⅓ cup olive oil, or more as needed

Steps:

  • Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

Nutrition Facts : Calories 94 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 68.1 mg, Sugar 3 g

BALSAMIC SALAD DRESSING―BASIC AND SIMPLE



Balsamic Salad Dressing―Basic and Simple image

Balsamic dressing is an easy way to change up the flavor of green salads. The ingredients are usually in the cupboard, and it's simple to make.

Provided by John Mitzewich

Categories     Salad     Sauce

Time 15m

Number Of Ingredients 6

1 tablespoon Dijon mustard
1/2 cup balsamic vinegar
1 clove garlic (crushed and finely minced)
1/2 teaspoon dried Italian herb blend (optional)
1 1/2 cups olive oil
Salt and fresh-ground black pepper (to taste)

Steps:

  • Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
  • Season with salt and fresh-ground black pepper to taste.
  • This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.

Nutrition Facts : Calories 2992 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 45 g, Sodium 1023 mg, Sugar 19 g, Fat 325 g, ServingSize 2 Cups (Servings Vary), UnsaturatedFat 0 g

BALSAMIC CAESAR SALAD



Balsamic Caesar Salad image

Make and share this Balsamic Caesar Salad recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
4 garlic cloves, crushed, and divided
1/2 teaspoon kosher salt
Italian bread, cut into 1 1/2-inch cubes
1/3 cup freshly grated parmesan cheese
1/4 cup mayonnaise
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 heads romaine lettuce, washed, and torn into bite-size pieces

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely.
  • Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper.
  • Toss lettuce and croutons with dressing to coat. Serve immediately.

Nutrition Facts : Calories 265.8, Fat 23.7, SaturatedFat 4, Cholesterol 8.6, Sodium 403.3, Carbohydrate 10.9, Fiber 4.5, Sugar 3.5, Protein 5.4

THE BEST CAESAR SALAD



The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

BALSAMIC PASTA SALAD



Balsamic Pasta Salad image

Make and share this Balsamic Pasta Salad recipe from Food.com.

Provided by The Esquire

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon pepper
2 garlic cloves, minced
2 teaspoons dry basil
2 teaspoons parmesan cheese
1 1/2 cups small shell pasta, of choice uncooked
3/4 cup broccoli, chopped into small flowerettes
1 red pepper, chopped fine
1 green onion, sliced fine

Steps:

  • Whisk first 6 ingredients together to prepare the dressing mix, set aside.
  • Cook the pasta of your choice.
  • While pasta is cooking, chop broccoli and blanch for 2 minutes.
  • Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
  • Pour dressing mix on top of pasta mixture; toss to coat.
  • Chill until ready to serve.
  • **Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.

Nutrition Facts : Calories 240.7, Fat 11.1, SaturatedFat 1.7, Cholesterol 0.7, Sodium 21.9, Carbohydrate 30.1, Fiber 2.5, Sugar 2.3, Protein 5.9

CAESAR SALAD WITH HOMEMADE CROUTONS AND BALSAMIC DRESSING



Caesar Salad with Homemade Croutons and Balsamic Dressing image

Provided by Alexis Watson

Categories     Salad     Cheese     Leafy Green     Appetizer     Quick & Easy     Lunch     Lettuce     Bon Appétit     California     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 12

1/2 cup olive oil, divided
3 large garlic cloves, crushed, divided
1/2 teaspoon coarse kosher salt
1 15-ounce loaf country-style white bread, crust removed, cut into cubes
1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 very large head of romaine lettuce, torn into bite-size pieces

Steps:

  • Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
  • Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.

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  • In a mini food processor, combine the anchovies with the vinegar, mayonnaise, Worcestershire sauce, garlic and pepper; process until finely chopped. With the machine on, add the olive oil in a steady stream. Add the cheese and pulse just until combined.
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