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How to make ceasar salad dressing

You can simply rub the garlic around your wooden bowl instead of adding it directly to the dressing if you prefer.


2 egg yolks, room temperature

2 tablespoon fresh lemon juice

1-inch long squirt of anchovy paste, or two minced anchovies

salt and pepper

splash of Tabasco sauce

½ cup olive oil

½-1 cup freshly grated Parmesan


Whisk together the yolks, lemon juice, anchovy paste, Tabasco and salt and pepper. Slowly drizzle in the oil, constantly whisking until the sauce is thick. (Use your judgment: You may not need all the oil.)

Taste and adjust seasoning; you can add more lemon or salt and pepper.

Toss some romaine lettuce with the dressing, then add Parmesan and toss gently again.

Add fresh croutons and serve.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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