Caesar Salad Dressing
Rate this recipe 4.6/5 (12 Votes)
- 2 cloves garlic - pressed
- 1 cup oil (2/3 olive;1/3 salad)
- 1 tsp. salt; 1/2 tsp. dry mustard
- dash Worcestershire sauce
- 1/2 tsp. pepper; 2 coddled eggs
- 1 lemon juiced; 6 tbs. red wine vinegar
- 5 anchovy fillets
Place all ingredients in blender and blend until well blended.
Pour over all romaine or 2 parts romaine to 1 part bib and Boston.
Sprinkle with grated Parmesan cheese and croutons.