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Caesar Salad Dressing {Restaurant Style}
Ingredients
  • subheading: UNITS USM:
  • SCALE 1x 2x 3x
  • 6 anchovy filets or 2 teaspoons anchovy paste
  • 1 egg yolk
  • 1 clove garlic, peeled
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 3 to 5 dashes Worcestershire sauce
  • ½ cup avocado oil or organic canola oil
  • ¼ cup olive oil
  • ½ cup grated Parmesan cheese, plus ¼ cup more for salad
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper to taste
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