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Caesar Salad Dressing

Caesar Salad Dressing

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Harry's Restaurant and Bar

Yield: About 1 3/4 cups.

1 anchovy fillet, chopped>

1 teaspoon minced garlic>

1 1/3 cups vegetable oil, divided>

1 tablespoon plus 1 teaspoon >mayonnaise>

2 1/2 tablespoons beaten egg (see >note)>

3 tablespoons shredded Asiago >cheese,> plus extra for garnish>

1/2 teaspoon Lea and Perrins >Worcestershire sauce>

1/2 teaspoon red-wine vinegar>

1/2 teaspoon kosher salt>

Freshly ground black pepper>

Torn hearts of romaine lettuce, for >serving>

Garlic croutons, for garnish>

In a small bowl, mash together anchovy, garlic and about 2 tablespoons oil. When a paste forms, use a hand-held electric mixer to blend in mayonnaise, egg and 3 tablespoons Asiago. Gradually beat in about half the remaining oil. Slowly blend in Worcestershire, vinegar, salt and a few grinds of pepper. With mixer running, add remaining oil in a slow, steady stream. Continue beating until well blended and thick.

To serve, toss dressing to taste with romaine. Serve on chilled plates, with croutons and extra Asiago sprinkled on top.

PER (2-TABLESPOON) SERVING:> 206 calories; 22.5g fat (98 percent calories from fat); 3.5g saturated fat; 12mg cholesterol; 0.5g protein; 0.5g carbohydrate; no sugar; no fiber; 107mg sodium; 12mg calcium; 3.5mg potassium.

Note: Raw eggs are not recommended for children, the elderly or anyone with a compromised immune system. Pasteurized whole eggs or egg substitute may be used in this recipe.>

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