Time 10m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, Worcestershire, hot sauce and season with pepper. Slowly whisk in olive/canola oil until dressing is creamy. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad.
Time 10m Yield Makes 1⅓ cups (enough for about 10 starter salads) Number Of Ingredients 9 Steps:
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. Note: Anchovy paste can be found near the canned tuna in the supermarket.
Time 10m Yield 1¼ c (300 ml) Number Of Ingredients 9 Steps:
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 20 seconds. Refrigerate in airtight container for three to four days.
Yield 1 serving Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 C). Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency. Season with black pepper and salt if needed, to taste. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Time 30m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F. For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use. For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
Time 3h10m Yield 1 cup, 8-10 serving(s) Number Of Ingredients 10 Steps:
Put all ingredients into a blender or use a hand blender and blend until emusified. Refrigerate for several hours before use. Cook time is chill time.
Time 8h10m Yield 10 Number Of Ingredients 10 Steps:
Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.
Time 10m Yield 1.25 cups. Number Of Ingredients 12 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.
Time 30m Yield 16 servings Number Of Ingredients 8 Steps:
Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously. The dressing can remain in the fridge for 1-2 weeks. Pour over your favorite salad ingredients and enjoy!
Yield Makes 1 cup Number Of Ingredients 7 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.
Time 45m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Make the torn croutons: Heat oven to 400 degrees. Remove the crusts from the bread, then cut into inch-thick slices. Cut each slice into inch-wide strips, and tear each strip into inch-size pieces. Toss with olive oil to coat them evenly, then spread pieces out in a single layer on a baking sheet. (Use a second sheet if needed to prevent crowding.) Toast for 18 to 22 minutes, checking them after 8 minutes. Rotate pans, switch their oven positions and use a metal spatula to turn the croutons so they brown evenly. Bake until they’re golden brown and crunchy on the outside, with just a tiny bit of chew on the inside. Season with a light sprinkling of salt if needed. Use immediately; store leftovers in an airtight container for up to 2 days. Meanwhile, make mayonnaise: Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a tea towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring; this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, use a blender, stand mixer or food processor.) Use a ladle or bottle with a nozzle to drip in the neutral oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don’t stop whisking. Once you’ve added about half the oil, you can start adding a little more oil at once. You want the mayonnaise to be stiff, but if it thickens so much that it’s impossible to whisk, add a teaspoon or so of lemon juice to help thin it out. Prepare the dressing: Coarsely chop the anchovies and then pound them into a fine paste using a mortar and pestle. The more you break them down, the better the dressing will be. In a medium bowl, stir together the anchovies, mayonnaise, garlic, lemon juice, vinegar, Parmesan, Worcestershire and pepper. Taste with a leaf of lettuce, then add salt and adjust the acid (the lemon juice and vinegar) as needed, or add a little of each salty ingredient (Worcestershire, anchovies, Parmesan) to the dressing, bit by bit. Adjust the acid, then taste and adjust the salty ingredients until you reach the ideal balance of salt, fat and acid. Use your hands to toss the greens and torn croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and black pepper and serve immediately. Refrigerate leftover dressing, covered, for up to 3 days.
Time 15m Yield 1-2/3 cups. Number Of Ingredients 11 Steps:
In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice and Worcestershire sauce. Stir in the cheese, anchovies, garlic and pepper. Cover and refrigerate for at least 1 hour.
