Caesar Dressing

4 lemons
6 -8 garlic cloves
1 cup EVOO
1/4 cup baslamic vinegar
1 tsp black pepper
( optional 2 anchovy fillets chopped)
2 tbsp Dijon mustard
1/4 cup reduced fat parmesean cheese

In blender or food processor, juice lemons, add mustard, salt and pepper ( and anchoveys) purée. Slowly add in olive oil, puree in intervals until all incorporated. Add in cheese and baslamic vinegar , puree again. chill 1 hour.
Serve on top of any salad!! Also makes a fantastic marinade!

Published in: on September 27, 2010 at 11:13 am  Leave a Comment  
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