Operation Manual

63
Dips and Dressings
Creamy Caesar Dressing
Ingredients
50g parmesan, cut into several chunks, plus more to serve
2 garlic cloves
4 anchovy fillets
1 tsp salt
1 tsp freshly-ground pepper
1 tbsp freshly-squeezed lemon juice
1 tsp Worcestershire sauce
½ tsp Dijon mustard
125g mayonnaise
125g cup extra-virgin olive oil
Romaine leaves (optional)
Croutons (optional)
Cherry tomatoes (optional)
1. Place parmesan into the Short Cup, and using the Cross Blade, pulse until the
cheese is finely grated. Set aside.
2. Wash and clean the Cross Blade. Place remaining ingredients into the Tall Cup
and, using the Cross Blade, blend until smooth.
3. Pour over and toss with fresh romaine leaves with plenty of croutons, cherry
tomatoes and grated parmesan.