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  1. #1
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    Ceasar salad dressing recipes needed

    I recently purchased a jar of anchovies, thinking i could easily find a good ceasar dressing recipe online, but all i can find are eggless or ones that don't contain the salty little fishes. Even though i know it's not 100% authentic to have anchovies in the mix, i like the taste. Does anyone know how to do a pretty good ceasar dressing?

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  3. #2
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    not to be rude, but if you spell it correctly (caesar) when you search you might have better luck.

    here's one that calls for anchovies and eggs, to get you started:

    http://www.foodreference.com/html/caesardressr.html

  4. #3
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    I'm not going to look it up for you, as I don't know what your preferences are, but why don't you try epicurious.com? I'm sure they'll have many recipes to choose from, ranging from difficult to easy and quick.

  5. #4
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    spelling...oops!

    Yikes! i thought about that, usually google pops up with a correction though. Well, that helps. i didn't know about those two websites, though, thank you. i will post any progress.

    Here's the best one i found:

    1 large garlic clove, halved lengthwise
    3/4 to 1 cup extra-virgin olive oil
    1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes
    8 anchovy fillets packed in oil, drained
    1 large egg
    2 tablespoons fresh lemon juice
    3 hearts of romaine (an 18-oz package), leaves separated but left whole
    1 oz finely grated Parmigiano-Reggiano (1/2 cup)

    Special equipment: a very large salad bowl (preferably wooden)

    Season salad bowl by rubbing a cut half of garlic followed by 1 teaspoon oil onto bottom and side of bowl (reserve garlic).

    Heat 3/4 cup oil with both halves of reserved garlic in an 8-inch heavy skillet over moderately high heat, turning garlic occasionally, until golden, 1 to 2 minutes, then discard garlic. Add bread cubes to oil and fry, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to bring total to 6 tablespoons.

    Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Season with salt to taste.

    Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.

    Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.

  6. #5
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    I love caesar salad.
    And you for posting the recipe.

  7. #6
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    Austin, Texas
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    How it went...

    Well, i am all about simplicity in cooking, so i made the dressing my way. No whisking for me, i brought out my handy little food processor & whipped it all up. i also didn't make croutons, not being super into them, nor the time it would have taken. And straining olive oil? Jeesh, that's some unecessary work. It came out a little runny, so i added some of the topping cheese. Then i added more fishies to give it more of a kick. IT came out swell, but the thought of eating the raw egg kinda stayed with me & made me feel queesy for a while. i guess next time, it will be an eggless recipe. i am such a wimp.

  8. #7
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    you can buy pasteurized eggs in the shell, that might make you feel better.

  9. #8
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    Re: How it went...

    Quote Originally Posted by miapig
    IT came out swell, but the thought of eating the raw egg kinda stayed with me & made me feel queesy for a while. i guess next time, it will be an eggless recipe. i am such a wimp.
    I use an eggless recipe that I can pass along to you... My honey and I both really enjoy it. PM me if you want it.

  10. #9
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    Quote Originally Posted by stella
    you can buy pasteurized eggs in the shell, that might make you feel better.
    Oh, neat, i didn't know that! (i have been mostly eggless for years.)
    Thanks for the heads up!

  11. #10
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    eggless caesar

    WEll, i tried an eggless recipe, but it didn't work too well. It seperated & was oily & messy.
    i might try the pasturised eggs next time!


 

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