Caesar Dressing

U.S. Metric Ingredients

■ Procedure

25 25 Anchovy fillets (see note) 2 tsp 10 mL Crushed garlic

1. Mash the anchovies and garlic together to make a paste.

4 4 Eggs, pasteurized 3 fl oz 90 mL Lemon juice

2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten.

3. Add the anchovy and garlic paste and the first quantity of lemon juice. Whip until well mixed.

212 cups 600 mL Olive oil 3 fl oz 90 mL Lemon juice 2 oz 60 g Parmesan cheese, grated to taste to taste Salt

Per 1 ounce:

Calories, 170; Protein, 2 g; Fat, 18 g (93% cal.); Cholesterol, 30 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 160 mg.

4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise.

5. When the dressing becomes thick, add a little of the remaining lemon juice.

6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice.

7. Mix in the parmesan cheese and salt.

Note: Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste.

Note: Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste.

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