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Tequila Lime Caesar Salad Dressing


2 tablespoons Dijon mustard
2 tablespoons pureed garlic
2 cups grated parmesan or dry Monterey Jack Cheese
4 tablespoons Rose's lime juice
1 1/2 cup red wine vinegar
1 shot Cuervo Gold Tequila
1 1/2 cup Worcestershire sauce
2 cups olive oil
8 anchovy filets

In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup olive oil. Add vinegar to this paste and pulse, slowly drizzling in remaining oil. Season with cracked black pepper.




STACKS, The Art of Vertical Food

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