Lemony Caesar Salad Dressing Recipes

LEMONY CAESAR SALAD DRESSING

Lemony Caesar Salad Dressing image

This is from Taste of Home magazine and after discovering it, I've never bought Caesar dressing again. I love it that there's no quickly perishable ingredients and it's all stuff pretty much everyone has on hand at any given time.

Provided by Swan Valley Tammi

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1/2 cup olive oil (I always just use regular cooking oil)
2 1/2 tablespoons lemon juice
1 garlic clove, peeled (I use canned, minced garlic)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

Combine all ingredients in blender.
Cover and process until creamy.
Serve over torn lettuce with Parmesan cheese and croutons.

Nutrition Facts : Calories 1306.3, Fat 144.7, SaturatedFat 19.9, Sodium 1591.8, Carbohydrate 7.7, Fiber 0.8, Sugar 1.8, Protein 1.1

LEMONY CAESAR SALAD

Lemony Caesar Salad image

My Caesar salad has the same fresh, classic flavor as one I used to order at a steak house in Saskatoon. Making it at home lets me adjust the garlic-if I want it zesty, I add two cloves. (I believe you can never have too much garlic!)

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 tablespoons lemon juice
1 garlic clove, peeled
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
4 to 6 cups torn romaine
1 cup shredded Parmesan cheese

Steps:

For dressing, combine the first seven ingredients in a blender; cover and process until blended. Place romaine in a salad bowl. Drizzle with desired amount of dressing; sprinkle with Parmesan cheese and toss to coat. Refrigerate any remaining dressing.

Nutrition Facts : Calories 223 calories, Fat 22g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 431mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

LEMONY CAESAR SALAD DRESSING

Lemony Caesar Salad Dressing image

This is a great Caesar dressing from a bed and breakfast in St. Simon's Island, Georgia. It is the best I've had. Great with a grilled chicken breast on top. Make sure to use the extra light extra-virgin olive oil. Enjoy!

Provided by Nicole73

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

3 cloves garlic, peeled
3 anchovy fillets
6 tablespoons grated Parmesan cheese
1 cup extra light olive oil
½ cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 1.4 g, Cholesterol 3 mg, Fat 19.6 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 165.6 mg, Sugar 0.3 g

ROMAINE HEARTS WITH A LEMONY CAESAR DRESSING

Romaine Hearts with a Lemony Caesar Dressing image

Provided by Tyler Florence

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 whole egg
2 anchovies
1 garlic clove
1 lemon, zested and juiced
2 egg yolks
1 cup extra-virgin olive oil
2 tablespoons water
Salt and freshly ground pepper
2 tablespoons freshly grated Parmigiano-Romano
2 romaine hearts, chopped
1/2 bunch watercress, trimmed and torn into pieces

Steps:

Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.

EASY CREAMY CAESAR SALAD DRESSING

Easy Creamy Caesar Salad Dressing image

I've been preparing this dressing for family and friends for many years; it's always a favorite! Serves 5 as an entree with grilled chicken, beef, or shrimp.

Provided by Angielin

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

⅓ cup canola oil
⅓ cup grated Parmesan cheese
¼ cup egg substitute (such as Egg Beaters®)
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon anchovy paste
¼ teaspoon Worcestershire sauce
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce, torn into bite-size pieces
1 cup croutons

Steps:

Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 4.9 g, Cholesterol 3.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 166.4 mg, Sugar 0.6 g

PERFECT CAESAR SALAD DRESSING

Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

Ingredients

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

LEMON CAESAR SALAD

Lemon Caesar Salad image

Provided by Sheila Lukins

Categories Salad Egg Fish No-Cook Quick & Easy Parmesan Lemon Lettuce Parade

Number Of Ingredients 13

Ingredients

Dressing:
2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse salt
1 tablespoon anchovies, rinsed, patted dry and finely minced
2 teaspoon finely grated lemon zest
2 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
3 hearts romaine lettuce, leaves separated, rinsed and patted dry
1 large egg, boiled for 1 minute
3 tablespoon freshly grated Parmesan cheese
2 cups croutons, homemade or store-bought

Steps:

1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

LEMON-CAPER DRESSING

Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

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