Caesar salad dressing (whistler's~ 995 broadview~ toronto

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 Tobasco 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) Spoom 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. Typed for you by: Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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