Caesar Vinaigrette
By: Anonymous
Published: Thursday, February 11, 2010 - 8:36am

Ingredients




cup fresh lemon juice
6 oil-packed anchovy fillets drained, and
chopped very finely
1 tablespoon Dijon mustard
2 garlic cloves pressed
teaspoon Worcestershire sauce
1 cup olive oil
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.) 2 This recipe yields about 1 1/3 cups. 3 Comments:This recipe is an accompaniment for Caesar Salad with Pepper-Grilled Tuna. 4 Yield: 1 1/3 cups