Recipe - The Corner Houses Caesar Salad

2 cl Garlic
2 Shallots or 1 small onion
1 Egg yolk
1 tablespoon Dijon mustard
1 tablespoon Capers
2 Anchovy fillets
2 tablespoon Grated parmesan cheese
1 teaspoon Salt
One fourth cup White vinegar
1 teaspoon Tabasco sauce
2 teaspoon Worcestershire sauce
3 tablespoon Cold water
1 cup Olive oil

Put all ingredients except water and oil in blender. If using onion, cut
into chunks before adding. Blend on slow speed one minute then increase to
medium high. Slowly pour in oil. When dressing begins to thicken
gradually add water. Keeps in refrigerator for one day. Makes 2 cups or
enough dressing for a salad to serve 8. Source: The Toronto Star Newpaper,
Chef's Showcase. (From The Corner House Restaurant, 501 Davenport Road,
Toronto.)
Posted to MMRecipes Digest V3 #207

Date: Wed, 31 Jul 96 21:24:23 UT

From: "Deborah Kühnen" DEBKUHNEN@msn.com