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Add a photoServings: 24
Ingredients
- 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
- Â Â Oil, olive
- 60 Tbsp. Vinegar, white
Directions
- Combine all dressing ingredients except extra virgin olive oil in a blender using low speed. Maintain speed and add in extra virgin olive oil very slowly till mix thickens and is the consistency of mayonnaise. Add in vinegar and blend.
- Spoom into a glass jar, cover, chill up to a week, using as needed.
- For Caesar Salad, tear romaine lettuce into bite sized pcs. Toss with dressing then add in freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 24 servings | |
| Calories 59 | |
| Calories from Fat 14 | 24% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2165mg | 90% |
| Potassium 219mg | 6% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.58g | 1% |
| Protein 2.01g | 3% |
