Emeril's Chickpea Caesar Dressing For Mock Caesar Salads (Video)
Browse the recipe Emeril's Chickpea Caesar Dressing For Mock Caesar Salads (Video)
YIELD 4 to 6 large salad servings, about 1 1/4 cups dressing
INGREDIENTS
| 1 15‑ounce | can chickpeas, drained |
| 1 teaspoon | minced garlic |
| 1/2 teaspoon | salt, or to taste |
| 1/4 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | crushed red pepper |
| 1/2 | thinly sliced red onion |
| 1/2 teaspoon | anchovy paste |
| Pinch cayenne | |
| 1/4 cup plus 2 tablespoons | lemon juice |
| 3/4 cup | extra virgin olive oil |
| 1/3 cup | finely grated Parmesan cheese, plus more for garnishing salads if desired |
| 1 | large head romaine lettuce, washed and dried, torn into bite size pieces |
| 1 cup | croutons |
PREPARATION:
Method:
- In a blender combine half of the chickpeas, garlic, salt, pepper, crushed red pepper, red onion, anchovy paste, cayenne, and lemon juice and blend until smooth. While continuing to blend, add the oil in a thin, steady stream until completely emulsified. Stir in the Parmesan cheese and adjust seasoning if necessary.
- Divide the romaine between 4 or 6 large salad bowls and drizzle with the dressing to taste. Divide the remaining chickpeas among the tops of the salads and garnish with additional Parmesan cheese and croutons to taste.
This recipe was featured on the Cooking With Kids Episode of Emeril Green.
This recipe appears in:
Salad Dressings