Caesar Salad With Red Chile Dressing Recipes

CAESAR SALAD WITH RED ROMAINE

Steps:

• Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
• Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

PERFECT CAESAR SALAD DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

SALMON SALAD WITH RED CHILE-CAESAR DRESSING

Steps:

• In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.
• Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.

CAESAR SALAD WITH RED CHILE DRESSING

Steps:

• For dressing: In a food processor, place anchovies, garlic, Dijon mustard, worcestershire, chili powder, paprika, cider vinegar and lemon juice.
• Process briefly to blend With processor running, slowly dribble in 1 cup of olive oil until blended.
• For salad: Wash and tear the romaine lettuce.
• Place in a large bowl and toss with desired amount of dressing.
• Add croutons and parmesan and toss again.
• Divide among 4 chilled plates.
• Sprinkle with additional parmesan if desired.
• Serve.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
• Taste dressing and adjust seasoning, adding salt and pepper if desired.
• Dressing can be prepared one day ahead of time.
• Mix lettuce, tomatoes and corn in a large bowl.
• Add dressing and 2 tablespoons cheese.
• Toss to coat well.
• Sprinkle with remaining cheese and chopped cilantro and serve.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

SENOR CAESAR SALAD DRESSING

Steps:

• Blend anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. Stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. Thin dressing with water if too thick.