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Print this Recipe    Caesar 18

Caesar Salad Dressing

fresh ground pepper
1 clove of garlic
2 fillets of anchovies (optional)
1 tsp Dijon mustard
2 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup croutons
1 tsp Worcestershire sauce
1 tsp red wine vinegar
juice of 1/2 lemon
1 head broken Romaine lettuce
1/3 to 1/2 cup oil, to taste
dash of Tabasco

Crush pepper, garlic and anchovies in salad bowl. Add mustard and
mix to form a paste. Add egg yolks and mix. Add oil slowly and
beat with two forks [or a whisk] until mixture thickens slightly.
Add Tabasco, Worcestershire, vinegar and lemon juice and mix well.
Add lettuce and toss to coat. Add Parmesan and croutons and toss
again. Rub serving plates with remaining lemon. Serve and top
with fresh ground pepper.

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