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Caesar Salad Dressing
Source: Weldon Russell
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 3/4 cup
The egg in this recipe makes a flavorsome complement to spring romaine lettuce.
RECIPE INGREDIENTS
1 large egg, hard-boiled, shelled, and chopped
2 cloves garlic
6 tablespoons olive oil
2 tablespoons anchovy paste
1 tablespoon worcestershire sauce
1/2 teaspoon mustard powder
1/4 cup lemon juice
2 tablespoons freshly grated parmesan cheese
DIRECTIONS
Blend the egg, garlic, and oil in a food processor. Add the anchovy paste, Worcestershire sauce, mustard powder, and lemon juice Blend well. Add the Parmesan and process again.
Pour over salad greens if using immediately, or transfer to a storage container, label if desired, and refrigerate for up to 2 days.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 3/4 cup
Calories: 162
Fat. Total: 15g
Protein: 4g
Carbohydrates, Total: 3g
Sodium: 1530mg
% Cal. from Fat: 83%
Cholesterol: 43mg
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