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| CAESAR SALAD DRESSING | |
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1 c. safflower oil 1 clove garlic, crushed 3/4 c. grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. dry mustard 1/4 tsp. pepper 1/3 c. lemon juice 2 eggs, lightly beaten Dash Worcestershire sauce Anchovy paste Put lemon juice and beaten eggs in blender. Beat well. Add oil, garlic, salt, mustard, pepper and Parmesan cheese; blend well. Add dash Worcestershire sauce and anchovy paste (to taste). Blend all ingredients together and store in refrigerator. Serve on Romaine lettuce and top with croutons. | |
| 3 reviews | Add review Share |
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recipe reviews #22023
Janet (British Columbia) says:
This is a great recipe, makes a wonderful dressing you can make ahead. I have switched up some of the Parmesan with Romano on occasion, also delicious. My family LOVES this recipe, and in fact we are having a Caesar salad with this dressing tonight, New Year's Eve. I would say a 10/10 for this! Try it, you'll like it!
#110082
Kathleen (Alberta) says:
An amazing dressing! I substituted the safflower oil with olive oil though and it still tasted delicious!
#175499
Ken Benoit (Nova Scotia) says:
Love this dressing! By far my favorite Caesar salad I ever made!
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