Caesar Salad

Caesar Salad Dressing recipe:

1 cup Olive oil
8-12 cloves of garlic
1 can of flat anchovies- oil and all -you won’t taste them, but can’t leave them out.
2 eggs
1/2 t salt – the original recipe calls for 1-1/2 t. too salty for us.
juice from 2 lemons (or limes) – 6T lemon juice concentrate
6T vinegar (I use red wine vinegar)
1 heaping teaspoon of dry mustard- you can use prepared mustard if you must
lots of black pepper – start with 1T and adjust up or down next time. I use 2T
8-10T grated Romano cheese – Parmesan if that is what you have- fresh grated is best
1/2t Worcestershire sauce – I use 1t.

Place it all in a blender and blend till smooth. Keep in a quart jar up to a week. This recipe works great halved too

Rough Chop Romaine Lettuce, pour dressing over lettuce and toss. Croutons can be added.

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2 Responses

  1. I thought Cesar salad required an egg or egg yolk?

    but more important, I use fresh ground pepper and am wondering if the measurements would be the same. that could take some cranking. LOL

  2. yes, this has two eggs. Many are a bit worried about the raw eggs but with so much vinegar and lemon juice, there is enough acid to kill anything! One could always coddle the eggs.

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