Caesar salad dressing (whistler's~ 995 broadv
2 Cups
Ingredients
| Quantity | 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 |
Directions
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.