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Ingredientes
- 3 x Egg Yolks, beaten
- 3 Tbsp. Prepared Mustard
- 10 cl Garlic
- 2 x Anchovy Filets
- 6 x Capers
- 1 1/2 tsp Salt
- 1/2 tsp White Pepper
- 1/2 tsp Dry Oregano Leaves
- 15 dsh Tobasco Sauce
- 15 dsh Worcestershire Sauce Extra virgin olive oil
- 5 Tbsp. White Vinegar
Direcciones
- 1) Combine all dressing ingredients except extra virgin olive oil in a blender using low speed. Maintain speed and add in extra virgin olive oil very slowly till mix thickens and is the consistency of mayonnaise. Add in vinegar and blend.
- 2. Spoom into a glass jar, cover, chill up to a week, using as needed.
- 3. For Caesar Salad, tear romaine lettuce into bite sized pcs. Toss with dressing then add in freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 2 servings | |
| Calories 54 | |
| Calories from Fat 9 | 17% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2165mg | 90% |
| Potassium 219mg | 6% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.58g | 1% |
| Protein 2.01g | 3% |
