User guide

BASICS

CAESAR DRESSING

There are many versions of this recipe, but our take is pretty close to the

classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

food processor. With the machine running on High,

drop the garlic through the feed tube and process

until ﬁ nely chopped. 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, pour the olive oil

through the drizzle hole in the pusher in a steady

stream until the dressing is emulsiﬁ ed, about 30

seconds.

Nutritional information per serving (1 tablespoon):

Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g

• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • ﬁ ber 0g

1 TO 2 GARLIC CLOVES

5 ANCHOVY FILLETS

2 LARGE EGG YOLKS*

2 TEASPOONS DIJON MUSTARD

4 TEASPOONS FRESH LEMON JUICE

4 TEASPOONS RED WINE VINEGAR

2 TEASPOONS WORCESTERSHIRE

SAUCE

½ TEASPOON FRESHLY GROUND

BLACK PEPPER

⁄3

CUP EXTRA VIRGIN OLIVE OIL

*Raw egg warning: Caution is suggested in consuming raw and lightly

cooked eggs due to the slight risk of salmonella or other food-borne

illness. To reduce this risk, we recommend you use only fresh, properly

refrigerated, clean, grade A or AA eggs with intact shells, and avoid

contact between the yolks or whites and the shell.