433 caesar salad oil lemon Recipes

head romaine lettuce, garlic clove, dry mustard, olive oil, black pepper, cayenne pepper, olive anchovy packed in oil, egg, lemon, worcestershire sauce, toasted cubed stale bread, olive oil flavored cooking spray, parmesan cheese

anchovy fillets, oil reserved, lemon juice, oil (olive , or a mixture of olive and the reserved anchovy can be used), worcestershire sauce, thick slices bread, crusts removed, butter (more or less if needed), minced garlic, eggs, chicken, cut into 2cm pieces, bacon, cut into 3cm pieces, cos lettuce, leaves separated, washed, roughly chopped, grated parmesan cheese

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

cubes of fresh french or italian bread, olive oil, garlic cloves, chopped, flat anchovies, rinsed, patted dry, and chopped, fresh lemon juice, mayonnaise, salt, olive oil (preferably extra-virgin), water, head romaine lettuce, trimmed and torn into bite-size pieces, freshly grated parmesan cheese

garlic cloves, butter, olive oil, day-old french bread, cut into 3/4 - inch cubes, heads romaine lettuce, egg yolks (or egg beaters), parmesan cheese, shredded, cooked chicken, shredded (optional), olive oil, garlic cloves, anchovy, dijon mustard, lemon juice, sherry wine vinegar or 2 tbsp wine vinegar, pepper

italian bread, garlic, cut in half, nonstick olive oil cooking spray, light mayonaise, freshly grated parmesan cheese, fresh lemon juice, olive oil, coarsely ground black pepper, hearts of romaine lettuce , torn into bite size pieces

garlic clove, smashed with a pinch of salt and a little olive oil, anchovy fillets, egg yolks, dijon mustard, lemons, juiced, water, extra-virgin olive oil, freshly grated parmesan cheese, plus extra for garnish, fresh ground black pepper

egg whites, parmesan cheese (grated ), lemon juice, garlic cloves (depends on how ky you like it), worcestershire sauce, hot sauce, capers, dry mustard, salt (dash or two), pepper (dash or two), light canola oil (or sunflower oil and the 1/2 cup is an estimate)

head romaine lettuce (broken into pieces), olive oil, infused with, mashed garlic cloves, worcestershire sauce, dry mustard, anchovy paste (or mashed fillets), tabasco sauce, fresh lemon juice, coddled egg (boiled for 1 min), fresh ground pepper, breadcrumbs , toasted in a garlic and olive oil and butter mixture, freshly ground parmesan cheese

chopped garlic, chopped shallots, balsamic vinegar, dijon mustard, fresh lemon juice, salt-packed anchovy fillets, deboned and soaked in milk,rinsed and drained (i used anchovy paste in the tube), egg yolk (i omitted and it emulsified wonderfully), extra virgin olive oil, canola oil, white pepper, heavy cream, milk, parmigiano-reggiano cheese , cut into 1/2 inch pieces, eggs, egg yolk, kosher salt, white pepper, chiffonade romaine lettuce (long narrow strips, cut from the heart or small inner leaves), freshly grated parmigiano-reggiano cheese, fresh ground black pepper, croutons , from a baguette about 1/4 inches thick,toasted lightly, parmigiano-reggiano cheese , shavings for garnish (made with a vegetable peeler--should be very thin), balsamic vinegar

oil-packed anchovy fillet, finely chopped, grated parmesan cheese, mayonnaise, fresh lemon juice, dijon mustard, garlic clove, minced, worcestershire sauce, extra-virgin olive oil, olive oil, garlic cloves, peeled , flattened, cubes crustless sourdough bread, hearts of romaine lettuce, leaves separated, tomatoes, halved, parmesan shavings

thick) sourdough or french baguette, cut into 2-inch thick slices, olive oil, egg yolk , coddled, salt, coarsely ground black pepper, garlic cloves, minced, anchovies (or 1 tsp anchovy paste), dijon mustard (the real stuff, not the dried stuff), freshly squeezed lemon juice, worcestershire sauce, safflower oil , or olive oil, red wine vinegar, heads romaine lettuce , outer leaves discarded, remaining inner leaves washed and thoroughly dried, crouton collars, freshly grated imported italian parmigiano-reggiano

eggs , coddled (if desired) then separated and yolks reserved, fresh lemon juice, worcestershire sauce, boneless anchovy fillets, minced, garlic, minced, olive oil , canola oil or equivalent light salad oil, kosher salt and freshly cracked black pepper, french baguette, olive oil, shredded parmesan, fresh thyme leaves, kosher salt and freshly cracked black pepper, heads romaine lettuce, grated parmesan, note : to coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.

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

garlic clove, crushed through a press, reduced-fat mayonnaise, fresh lemon juice, worcestershire sauce, olive oil or 1/3 cup vegetable oil, salt and pepper

olive oil, vegetable oil, egg beaters egg substitute (or 2 eggs), pepper, crushed garlic (depends on how much you like garlic), a-1 steak sauce, worcestershire sauce, dijon mustard , must, whole scallion, anchovy fillet (you can use less if it is too fishy for you), fresh lemon juice (if you use bottled , it will be very thin dressing), fresh parmesan cheese

egg, garlic, red wine vinegar, lemon juice, worchestershire sauce, sugar, anchovies, olive oil, vegetable oil, salt and pepper, parmesan cheese

oil (i prefer olive ), garlic, minced, tb. shoyu (aged , high quality soy sauce), tb. mustard (i use pommery), tb. stock, juice of 1/2 lemon, tb. nutritional yeast