Cuisinart FP-13D Series, User Manual

Page: 28 / 66

28
BASICS
CAESAR DRESSING
Makes about 1 cup
1. Insert the large chopping blade into the large work
bowl. With the food processor running on High, drop
the garlic through the small feed tube to finely chop.
Add the anchovies, egg yolks, mustard, lemon juice,
vinegar, Worcestershire sauce and pepper to the work
bowl. Process on High until well blended.
2. With the machine running on Low, slowly pour
the olive oil through the small feed tube in a steady
stream until the dressing is emulsified, about 30
seconds to 1 minute.
3. Taste and adjust seasoning as desired. Serve immediately
or store in an airtight container in the refrigerator.
Raw Egg Warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illnesses. To reduce
this risk, we recommend you use only fresh, properly
refrigerated, clean grade A or AA eggs with intact shells.
Avoid contact between the yolks or whites and the shell.
Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
sat. fat 2g • chol. 24mg • sod. 68mg • calc. 4mg • fiber 0g
2
small garlic cloves
,
peeled
6
anchovy fillets
2
large egg yolks
*
2
teaspoons dijon mustard
4
teaspoons fresh lemon juice
4
teaspoons red wine vinegar
2
teaspoons worcestershire
sauce
1/2
teaspoon freshly ground
black pepper
²∕³
cup extra virgin olive oil
There are many versions of this recipe, but our take is pretty close to the
classic. If you prefer not to use raw egg yolks, try an egg substitute.
*