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Print this Recipe    Caesar 23

Caesar Salad

fresh ground pepper
1 clove garlic, crushed
2 egg yolks (coddled if desired)
1/3 cup oil
1 dash Tabasco sauce
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1 1/2 Tbsp lemon juice
salt

1 head Romaine lettuce
fresh grated Parmesan cheese, to taste
home made croutons
bacon bits (optional)
lemon wedges

Mix pepper, garlic and egg yolks. Whisk in oil slowly so that
mixture thickens a bit. Add Tabasco, mustard, Worcestershire,
vinegar and lemon juice. Whisk well. Salt to taste. The dressing
will keep in refrigerator for a little while if tightly covered
with Saran Wrap. The eggs will cause a skin to form eventually.
If this happens strain the dressing or whisk well before use.

Wash lettuce. Discard any damaged leaves. Tear the good leaves
into bite size pieces. Put into salad bowl. Add some dressing
and toss to coat. Add Parmesan, croutons and bacon bits. Toss
well to coat. If too dry add more dressing. Serve immediately.
Offer lemon wedges and more Parmesan. Accept praise gracefully.

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