Roasted Garlic Caesar Salad Dressing The Easy Way Using A Plain Mayo Base Recipes

ROASTED GARLIC CAESAR- STYLE DRESSING

Roasted Garlic Caesar- Style Dressing image

Another favorite from my summertime recipes folder, you will love this dressing! You can use 1/4 cup mayonnaise and a 1/4 cup yogurt if desired, or use all mayo... all ingredients may be doubled, this dressing is even better if prepared a day ahead! Prep time does not include roasting the garlic.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 2m

Yield 1 cup (approx)

Number Of Ingredients 9

Ingredients

1 whole roasted garlic clove (about 2 tablespoons, or to taste)
2 anchovy fillets (or to taste, I would start with two!)
1 -2 teaspoon dijon-style mustard (I use Hellman's Dijonnaise mustard)
1 teaspoon Worcestershire sauce (or to taste)
2 tablespoons balsamic vinegar
2 tablespoons olive oil (can use vegetable or Canola oil also)
1/4-1/3 cup grated parmesan cheese
1/2 cup plain yogurt
salt and pepper

Steps:

Place the roasted garlic in a small food processor and process until smooth.
Add in all remaining ingredients, and process until well combined.
Adjust ingredients to taste.
Delicious!

Nutrition Facts : Calories 446.2, Fat 38.9, SaturatedFat 10.8, Cholesterol 44.7, Sodium 788.6, Carbohydrate 8.8, Fiber 0.1, Sugar 6.5, Protein 16.4

CAESAR SALAD WITH ROASTED GARLIC DRESSING

Caesar Salad with Roasted Garlic Dressing image

Categories Salad Garlic Leafy Green Lunch Parmesan Healthy Endive Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 large heads garlic
1/4 cup dry vermouth
3 1/2 tablespoons plus 1/3 cup olive oil
2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
1 head curly endive, trimmed
1 large head romaine lettuce, torn into pieces
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Steps:

Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp image

Provided by Sandra Lee

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons shredded Parmesan, plus 1/4 cup
3/4 cup Caesar dressing
4 cloves roasted garlic
1/4 cup mayonnaise
1 (10-ounce) bag chopped romaine hearts
1 cup seasoned croutons

Steps:

Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
Carefully peel Parmesan crisps from foil.
Serve on chilled plates with Parmesan crisps upright in salad.

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