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    CAESAR SALAD DRESSING

    List of Ingredients






    1 small yellow onion

    1 to 1 1/2 heads elephant garlic (you may also use regular garlic)

    1 ounce anchovies (2 to 4 fillets), retain the oil

    1/3 cup whole grain mustard

    1/4 cup lemon juice

    2 to 3 teaspoons vinegar

    2 teaspoons Worcestershire sauce

    2 teaspoons hot pepper sauce (Tabasco)

    Equivalent of 12 yolks, pasteurized

    1 quart olive oil

    1 tablespoon salt

    1 tablespoon pepper

    Puree onion, peeled garlic cloves (if you like it really garlicky, use the whole amount), anchovies, mustard, lemon juice, Worcestershire sauce and hot pepper sauce to a smooth paste in food processor.

    Whip egg yolks and vinegar together in a blender. With blender running, slowly add oil through feed tube until incorporated. Slowly incorporate garlic-anchovy mixture. Thin with a little anchovy oil. Finish with salt and pepper. At this point, taste and adjust seasonings, blending in a little more vinegar, if desired.

    Serve over Romaine lettuce leaves.

    Recipe




 

 

 


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