Caesar salad dressing (whistler's~ 995 broadv

Yield: 2 Cups

Measure Ingredient
3 xes Egg Yolks, beaten
3 tablespoons Prepared Mustard
10 cloves Garlic
2 xes Anchovy Filets
6 xes Capers
1½ teaspoon Salt
½ teaspoon White Pepper
½ teaspoon Dried Oregano Leaves
15 drops Tabasco Sauce
15 drops Worcestershire Sauce
Olive Oil
5 tablespoons White Vinegar

1) Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. 2) Spoon into a glass jar, cover, refrigerate up to a week, using as

needed. 3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss

with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.

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