Caesar Salad Dressing Recipe

• 36 x Egg Yolks, beaten
• 36 Tbsp. Mustard, prepared
• 120 x Garlic cloves
• 24 x Anchovy Filets
• 72 x Capers
• 18 tsp Salt
• 6 tsp Pepper, white
• 6 tsp Oregano, dry
• 180 dsh Tobasco Sauce
• 180 dsh Worcestershire Sauce Oil, olive
• 60 Tbsp. Vinegar, white

1. Combine all dressing ingredients except extra virgin olive oil in a blender using low speed.
2. Maintain speed and add in extra virgin olive oil very slowly till mix thickens and is the consistency of mayonnaise.
3. Add in vinegar and blend.
4. Spoom into a glass jar, cover, chill up to a week, using as needed.
5. For Caesar Salad, tear romaine lettuce into bite sized pcs.
6. Toss with dressing then add in freshly grated parmesan cheese, croutons and fried bacon bits to taste.
7. Toss and serve.

egg yolks, garlic, anchovy filets, capers, salt, pepper, oregano, worcestershire sauce oil, vinegar

Taken from cookeatshare.com/recipes/caesar-salad-dressing-97087 (may not work)