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A Cooking Adventure with Thom

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Caesar Salad Dressing

Recipe from Ann Clark Harris at

Serves:  6



Most sources agree the garlicky salad mix of romaine, croutons and Parmesan cheese was developed by Caesar Cardini at his restaurant in Tijuana, Mexico. Cardini is said to have frowned on variations that added anchovies or substituted them for his Worcestershire sauce. He also is said to have used lemon juice, which the version we're printing does not.



2 cloves garlic, pressed

⅔ of a 2-oz. tin of anchovies

1 tsp. Worcestershire sauce

10 tbsp. olive oil, divided

Fresh ground pepper

3 tbsp. wine vinegar

Cooking Method

In a wooden bowl, mash garlic, anchovies, Worcestershire, 1 tbsp. olive oil and pepper until well mixed. Add remaining olive oil and vinegar and blend well.
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