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Aunt Judy's Ceaser Salad Dressing Recipe

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This recipe for Aunt Judy's Ceaser Salad Dressing is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Clove crushed garlic
1 tsp salt
1 tsp Accent
5 anchovies
1 tsp dry mustard
1/2 tsp ground pepper
1 TBsp worchestershire sauce
1 coddle egg

1/2 cup olive oil
1/2 cup lemon juice (or wine vinegar)
Directions:
Directions:
Mix all ingredients in a large bowl and whisk together.

Serve over chopped romaine with parmesan cheese and croutons.
Personal Notes:
Personal Notes:
Soft-Boil or Coddle Method - To coddle eggs, place room temperature egg(s) in simmering water for 1 to 2 minutes. Remove from water and serve.

Microwave Coddled Eggs - To "coddle" the eggs, crack them into a small glass bowl. Place the bowl in the microwave oven and heat for 15 seconds. This will slightly cook the eggs, yet they will still have a runny consistency.

Transfer eggs to ice water to stop cooking. Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl

 

 

 

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