Best Caesar Vinaigrette Recipes

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

CAESAR VINAIGRETTE

Steps:

• Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.

FRESH BEAN AND TOMATO SALAD WITH CREAMY CAESAR VINAIGRETTE

Steps:

• For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
• In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
• For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.

CEDAR SMOKED SALMON CAESAR WITH MEYER LEMON TRUFFLE ANCHOVY VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate.
• To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people.
• It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week.
• Preheat a grill to high.
• To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
• Cook the fish to medium rare, about 6 minutes.
• While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads.

CAESAR VINAIGRETTE

Steps:

• In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
• To prepare ahead:
• Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.

CAESAR VINAIGRETTE

Steps:

• Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

KITTENCAL'S CAESAR VINAIGRETTE

Steps:

• Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
• While the machine is still running slowly drizzle in oil.
• Add in Parmesan cheese (if using) blend to combine.
• Season with black pepper and salt (if using).
• Add in the sugar only if needed and blend again.
• Transfer to a glass jar with a tight-fitting lid.
• Cover and refrigerate 6 hours or overnight before using.
• Shake well before using.

TRI-COLORE SALAD WITH FRICO CRACKERS AND CAESAR "VINAIGRETTE"

Steps:

• To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
• To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
• In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.

TRI-COLORE SALAD WITH FRICO CRACKERS AND CAESAR VINAIGRETTE

Steps:

• To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.) To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese. In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.