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Caesar Salad Dressing


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1 cup vegetable oil
2-3 tablespoon crumbled feta cheese (I use feta with the sun dried tomatoes)
1 teaspoon dijon mustard
3-4 cloves garlic finely minced
6 anchovy fillets, finely minced
1 teaspoon Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
2-3 tablespoon fresh lemon juice ( this is to taste)
Salt and freshly ground pepper to taste

Combine all ingredients in a food processor or blender and process for about 1 minute. (This process can also be done with a whisk in a bowl but the blender method is best). Taste and adjust the seasonings. Makes about 1 1/2 cups and must be kept in the refrigerator for up to 5 days. This is great over romaine lettuce and homemade croutons.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.