The corner house's caesar salad

8 Servings

Ingredients

Quantity Ingredient
2 cloves Garlic
2 Shallots or 1 small onion
1 Egg yolk
1 tablespoon Dijon mustard
1 tablespoon Capers
2 Anchovy fillets
2 tablespoons Grated parmesan cheese
1 teaspoon Salt
¼ cup White vinegar
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
3 tablespoons Cold water
1 cup Olive oil

Directions

Put all ingredients except water and oil in blender. If using onion, cut into chunks before adding. Blend on slow speed one minute then increase to medium high. Slowly pour in oil. When dressing begins to thicken gradually add water. Keeps in refrigerator for one day.

Makes 2 cups or enough dressing for a salad to serve 8. Source: The Toronto Star Newpaper, Chef's Showcase. (From The Corner House Restaurant, 501 Davenport Road, Toronto.)

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