Moosewood Caesar Dressing Recipes

MOOSEWOOD HOUSE DRESSING

Moosewood House Dressing image

Make and share this Moosewood House Dressing recipe from Food.com.

Provided by Roosie

Categories Salad Dressings

Time 5m

Yield 1 batch

Number Of Ingredients 9

Ingredients

1 cup canola oil
2 tablespoons cider vinegar or 2 tablespoons lemon juice
2 teaspoons honey
1/4 cup spinach leaves, packed
1/4 cup basil leaves, loosely packed
2 teaspoons Dijon mustard
1/4 teaspoon salt, to taste
black pepper
1 cup milk or 1 cup buttermilk

Steps:

Puree all ingredients in blender, except milk.
While the blender is still running, slowly add the milk in a stream until dressing thickens.
Stop the blender when the dressing thickens or the oil may seperate and the dressing will become thin.
This will store for about a week in the frige; shake before use if it looks like it is seperating.

MOOSEWOOD CAESAR DRESSING

Moosewood Caesar Dressing image

Just made this gem from the Moosewood Daily Special cookbook. Rave reviews from family and friends. Perfect for those who fear anchovies. Great springboard for tangy-dressing options. Would be wonderful on streamed cauliflower.

Provided by Mama Says

Categories Salad Dressings

Time 15m

Yield 1 large salad, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 sun-dried tomatoes, softened (not packed in oil)
3 tablespoons olive oil
2 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon capers
1 teaspoon capers brine
1/2 teaspoon salt
2 -3 kalamata olives, pitted and chopped

Steps:

In a small bowl or ramekin, cover the sun-dried tomatoes with 1/4 cup boiling water and set aside to soak for 10 minutes. Drain and roughly chop the softened sun-dried tomatoes.
Place all ingredients in a blender and whirl until smooth.
Drizzle dressing on romaine lettuce and toss with optional croutons and Parmesan.
Note: I didn't have a lemon so used 3 tablespoons of the tomato water and a couple additional capers.

CAESAR SALAD DRESSING

Caesar Salad Dressing image

Anchovies add rich, subtle flavor to this classic dressing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

2 garlic cloves
4 to 5 anchovy fillets
1/2 teaspooon coarse salt
3 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil

Steps:

Roughly chop garlic and anchovy fillets; sprinkle with salt and drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in lemon juice, mayonnaise, and mustard. Whisk in olive oil.

Nutrition Facts : Calories 210 g, Fat 22 g, Protein 1 g, SaturatedFat 3 g

INGRID'S CAESAR SALAD DRESSING

Ingrid's Caesar Salad Dressing image

This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated Parmesan cheese. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)

Provided by MommyKirsten

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

Time 4h10m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup mayonnaise
¼ cup extra virgin olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons blue cheese salad dressing
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 teaspoon lemon juice
½ teaspoon dry mustard
4 dashes Worcestershire sauce
2 dashes hot pepper sauce (such as Tabasco®)
1 pinch cayenne pepper
salt and pepper to taste
¼ teaspoon anchovy paste

Steps:

Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended.
Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 1.5 g, Cholesterol 7.6 mg, Fat 20.5 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 171.6 mg, Sugar 0.3 g

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