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Caesar Salad Dressing

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Eggless Caesar Salad Dressing Recipe

Another winner from the folks at Rebar. You could add a few anchovy fillets, if desired.

1 roasted garlic bulb, cloves squeezed out, peel discarded
Juice of 1 lemon
1 tbsp capers
1 tbsp caper juice
1½ tsp Dijon mustard
2 garlic cloves, minced
¼ tsp salt
¼ tsp coarsely ground black pepper
⅓ cup grated parmesan cheese
1 cup extra virgin olive oil

Add all ingredients except oil to food processor or blender; blend until almost smooth. Add olive oil in slow, thin stream until dressing is thick and creamy.

To serve, toss enough dressing just to coat with torn romaine lettuce leaves; add homemade croutons. Garnish with parmesan cheese, shaved with potato peeler.

Makes enough dressing for about 8 servings.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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