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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caesar Salad Dressing Recipe

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This recipe for Caesar Salad Dressing is from The Miami Country Day School 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 can anchovies -drained
3 large cloves of peeled garlic
3 large egg yolks (coddle eggs for 30 seconds first)
2 tablespoons red wine vinegar
1/3 cup regianno parmesiano
1 cup extra virgin olive oil
Directions:
Directions:
Place all ingredients except for the olive oil in a food processor and pulse about 6-8 times until all the ingredients are combined. Then with the motor running, drizzle in the olive oil until the consistency is smooth. This makes enough Caesar Salad dressing for 4-6 servings of 4. For really authentic croutons, cube a French baguette, sprinkle with garlic powder and olive oil and toast in the oven until medium brown. Bon Appetite!

 

 

 

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