Eggless Caesar Salad Recipes

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EMERIL'S EGGLESS CAESAR SALAD



Emeril's Eggless Caesar Salad image

Make and share this Emeril's Eggless Caesar Salad recipe from Food.com.

Provided by carmenskitchen

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 lemons, juiced
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
salt
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1 cup crouton
1/2 cup grated parmesan cheese

Steps:

  • In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
  • Whisk in the canola oil to blend.
  • In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.

Nutrition Facts : Calories 200, Fat 12.4, SaturatedFat 3, Cholesterol 16.1, Sodium 518.8, Carbohydrate 17.5, Fiber 6.4, Sugar 2.1, Protein 10.2

EGGLESS CAESAR SALAD DRESSING



Eggless Caesar Salad Dressing image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
2 cloves garlic
3/4 cup virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
  • With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
  • The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.

CAESAR MAYONNAISE DRESSING



Caesar Mayonnaise Dressing image

Categories     Condiment/Spread     Cheese     Garlic     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Parmesan     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

Steps:

  • In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.

THE BEST EGGLESS CAESAR DRESSING



The Best Eggless Caesar Dressing image

Make and share this The Best Eggless Caesar Dressing recipe from Food.com.

Provided by MadzMom

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup canola oil or 1/4 cup vegetable oil
1/4 cup freshly grated parmesan cheese
3 tablespoons fresh lemon juice
3 tablespoons distilled white vinegar
1 tablespoon light mayonnaise or 1 tablespoon regular mayonnaise
2 -3 teaspoons anchovy paste
1/4-1/2 teaspoon finely minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a jar and shake vigorously until smooth.
  • Makes 1 cup.

EGGLESS CAESAR DRESSING



Eggless Caesar Dressing image

Caesar dressing 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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 10

4 small cloves garlic
1/2 teaspoon coarse salt
12 anchovy fillets
1 tablespoon finely grated plus 1 teaspoon lemon zest
1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
2 tablespoon 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

Steps:

  • 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, puree 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.

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