Roasted Garlic Caesar Style Dressing Recipes

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ROASTED GARLIC CAESAR SALAD DRESSING - THE EASY WAY USING A PLAIN MAYO BASE.



Roasted Garlic Caesar Salad Dressing - the easy way using a plain mayo base. image

Roasted Garlic Caesar Salad Dressing. The easy way using a plain mayo base. Roasting the garlic brings out its natural sweetness and adds a more mellow garlic flavour for an exceptional caesar salad.

Provided by Barry C. Parsons

Categories     Salads

Time 10m

Number Of Ingredients 10

1 cup good quality mayonnaise, ( you may use low fat if you like)
1 small head of roasted garlic, , mashed (see note)
1/3 cup finely grated parmesan cheese
1 tbsp dijon mustard
juice of half a lemon
1 tbsp Worcestershire Sauce
2 tbs of red wine vinegar, (or white wine vinegar)
2 tbsp chopped fresh parsley
1/2 tsp anchovy paste, (optional or to taste)
pinch salt and pepper to season

Steps:

  • Mix all of the ingredients of the caesar salad dressing together well. You can do this just with a whisk or in a blender or food processor
  • Chill well before serving.

Nutrition Facts : Calories 91 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 g, Sodium 147 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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

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.

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

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

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 ROASTED GARLIC DRESSING RECIPE - (4.3/5)



Caesar Salad with Roasted Garlic Dressing Recipe - (4.3/5) image

Provided by hanley89

Number Of Ingredients 12

2 large heads garlic
3 1/2 tbsp plus 1/3 cyp olive oil
2 1/4 tsp minced fresh rosemary
3 cups 1 inch french bread cubes
2 tbsp fresh lemon juice
1 tbsp dijon mustard ( if you more tang- use country style dijon mustard)
1 tsp anchovy paste
1 tsp worchestershire sauce
Dash of hot pepper sauce
1 large curly endive trimmed,1 large head of romaine, torn in pieces or
1 bag of chopped romaine
1 1/4 cups Asiago or Parmesan cheese, grated ( about 5 ounces)

Steps:

  • 1. Preheat oven to 300.Peel off all papery outer skin from whole garlic, keeping heads intact. Place in a small covered casserole dish. Drizzle 1 tbsp olive oil. Season with pepper to taste. Cover and bake for about 1 1/2 hours, you want to bake till garlic is soft and pastelike. Cool Garlic 2.Increase oven temperture to 350. Mix 2 1/2 tbsp 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 mninutes, cool 3.Squeeze garlic to remove cloves from skins. Place in a small bowl and mash with fork to form paste. Transfer paste to food processor. Add fresh lemon juice,dijon mustard, anchovy paste, worchestershire sauce and hot sauce to taste and puree. With Machine running,gradually add 1/3 cup olive oil.(croutons and dressing can be made two hours ahead. Let stand at room temperature) 4. Reserve outer endive leaves for another use.Tear enough inner yellow leaves into bite size pieces to measure 3 cups. Place in a large bowl. Add romaine. Add half of the dressing to salad, toss, adding more to the consistency you prefer. Sprinkle cheese and croutons ,toss lightly. Season with pepper( you can also use a ready made bag of chopped romaine if you prefer) NOTE: The salad is great without croutons if you are watching your carbs

GARLIC LOVERS SUPER CAESAR SALAD DRESSING!



Garlic Lovers Super Caesar Salad Dressing! image

Why buy Caesar Salad dressing when you can make your own in minutes? You can "play around" with the recipe, less garlic/more garlic etc.. I have been making this dressing for about twelve years and love it. It is a strong dressing so a little goes a long way.

Provided by CHILI SPICE

Categories     Salad Dressings

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 egg white
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
3/4 cup vegetable oil, divided
1/4 cup red wine vinegar
1 lemon, juice of
2 tablespoons Worcestershire sauce
2 garlic cloves, peeled
1/4-1/2 cup parmesan cheese, grated
2 tablespoons Dijon mustard

Steps:

  • In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
  • While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
  • Refrigerate for up to 1 week.

Nutrition Facts : Calories 163.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 2.2, Sodium 168.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.7, Protein 1.5

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