Canlis French Dressing Recipes
CLASSIC FRENCH DRESSING
Making salad dressings at home is very easy! This recipe has many pantry staples so it is easy to whip up any time. It tastes wonderful on any greens.-Maron Craig Bielovitz, Elmhurst, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY GARLIC FRENCH DRESSING
This French dressing whips up in no time and tastes better than any bottled dressing. Why don't you see if your family likes it as much as mine does?
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 1-1/3 cups.
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine the first six ingredients. Cover and process until smooth. Pour into a jar or bowl; chill for 20 minutes before serving. Serve over salad greens. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 90mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST FRENCH SALAD DRESSING
This dressing will have you licking your plates clean, it's that good and better than any bottled! this is best if made a few hours ahead to blend the flavors or make a day ahead --- for creamy French dressing add in the mayonnaise and for creamy blue cheese French dressing add in 1/4 cup or more of crumbled blue cheese --- all amounts may be adjusted to taste
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 5m
Yield 3 1/2 cups (approx)
Number Of Ingredients 10
Steps:
- In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
- Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
- Mix in the mayonnaise (if using) for a creamy-style French dressing.
- Place in the fridge for a couple of hours before serving.
Nutrition Facts : Calories 470.4, Fat 31.5, SaturatedFat 4.1, Sodium 767.3, Carbohydrate 48.6, Fiber 0.8, Sugar 45.1, Protein 1.6
CANLIS SALAD
Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar (you all did love him once, and not without cause). But a strong scent of the Middle East flows through it as well, courtesy of the Canlis clan's roots in Greece and Lebanon, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.
Provided by Sam Sifton
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
- In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
- Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
- In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 22 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 785 milligrams, Sugar 4 grams, TransFat 0 grams
GRANDMA'S FRENCH DRESSING
My granny used to make this recipe all the time, she passed it on to my mom, and now it's my turn to make it!
Provided by SPATULA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes French Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.4 g, Fat 20.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.2 g, Sodium 295.1 mg, Sugar 0.1 g
GARLIC FRENCH DRESSING
Categories Condiment/Spread Garlic Quick & Easy Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mince and mash the garlic to a paste with the salt and in a bowl combine the garlic paste with the vinegar and the pepper. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
CATALINA FRENCH DRESSING
Make and share this Catalina French Dressing recipe from Food.com.
Provided by Millereg
Categories Salad Dressings
Time 11m
Yield 40 ounces, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cut ingredients in half if the quantity is too much for you.
- Combine ingredients and blend thoroughly.
- Store in cruets or empty salad dressing bottles and keep refrigerated.
- Shake well before serving.
FRENCH DRESSING
Spruce up a simple green salad with a French dressing. Made with olive oil, white wine vinegar, Dijon mustard and seasoning, it's quick and easy to make
Provided by Miriam Nice
Categories Condiment
Time 5m
Yield Serves 2-3
Number Of Ingredients 4
Steps:
- Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.
Nutrition Facts : Calories 87 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
FRENCH DRESSING
Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled on baked fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.
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Canlis, a longtime Seattle institution, floats high above Lake Union A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar (you all did love him once, and not without cause) But a strong scent of the Middle East flows through …
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A recent NYTimes article had a recipe for Canlis salad, with the following instructions for the dressing: Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then ...
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Apple. rye, kombu ice cream. A 20% service charge will be added to your final bill and is retained by Canlis. No additional gratuity is expected. * Eating raw or undercooked ingredients can increase your risk of foodborne illness. It may also increase your chances of having a great time.
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