Caesar Salad Dressing - Whistler's

Recipe Ingredients

3		Egg yolks - beaten
3 tablespoons	45ml	Mustard - prepared
10		Garlic cloves
2		Anchovy filets
6		Capers
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper - white
1/2 teaspoon	2.5ml	Oregano - dried
15		Tabasco sauce
15		Worcestershire sauce
		Oil - olive
5 tablespoons	75ml	Vinegar - white

Recipe Instructions

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. Spoon 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 parmesan cheese -- grated, croutons and fried bacon bits to taste.

Toss and serve.

Source:
Cooking Light, Mar/Apr 1993, page 88

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