| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Toronto | Salad, Dressing/, Caesar | 2 | Servings |
INGREDIENTS
| 3 | x | Egg Yolks; beaten |
| 3 | tb | Prepared Mustard |
| 10 | cl | Garlic |
| 2 | x | Anchovy Filets |
| 6 | x | Capers |
| 1 1/2 | ts | Salt |
| 1/2 | ts | White Pepper |
| 1/2 | ts | Dried Oregano Leaves |
| 15 | dr | Tobasco Sauce |
| 15 | dr | Worcestershire Sauce |
| Olive Oil | ||
| 5 | tb | White Vinegar |
INSTRUCTIONS
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 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 17, 1998
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