Recipe: Caesar Salad Dressing
For 24 Persons
Category: Dressings, Salads, Formatted
36 Egg Yolks; beaten
36 tb Mustard, prepared
120 Garlic cloves
24 Anchovy Filets
72 Capers
18 ts Salt
6 ts Pepper, white
6 ts Oregano, dried
180 dr Tobasco Sauce
180 dr Worcestershire Sauce
Oil, olive
60 tb Vinegar, white
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.
Spoom into a glass jar, cover, refrigerate up to a week, using as needed.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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